4 oz swiss cheese, chopped (or about 1 cup grated)
Heat oven to 350°F. Grease an 8-inch square baking dish.
Cut bread into 1/2 to 1 inch cubes. If bread is fresh, spread on a baking sheet and toast for 10 minutes to dry it out.
In a large bowl, whisk eggs, milk, dijon, salt and pepper. Add bread, ham and cheese and stir to coat. Let mixture sit for 10 minutes.
Pour into greased baking dish. Bake 40-50 minutes, or until the center appears set. If the top starts to become too brown, you can lightly cover it with foil while baking.
Let strata cool for 5-10 minutes before cutting.
To make in advance, mix strata and pour into baking dish. Cover and refrigerate overnight. Uncover and let sit at room temperature while oven preheats in the morning.
If the top of the strata starts to brown too quickly before it’s finished, loosely cover it with foil.
If you need to extend the life of leftover ham, place it in the freezer until you’re ready to use it.
If you’d like to add any vegetables or other ingredients, go for it! Leftover roasted veggies work great. If you want to add any other veggies, sauté them for just a bit before adding them in with the ham.
I like to use whole wheat bread or sourdough, but any bread will work! This recipe is great for leftover dinner rolls or even croissants.
Swap out the swiss for any cheese you have on hand.
Add any spices or herbs you prefer!
Keywords: ham and swiss strata, leftover ham breakfast casserole, leftover ham breakfast bake