Ingredients

The following ingredients have 5 Servings
  • 8 ounces sourdough bread (cut into ¾-inch cubes (about 6 cups) (I used a whole grain bread, but any version will work))
  • Cooking spray
  • 8 ounces diced cooked ham (can substitute with an equal amount of cooked bacon or sausage if preferred)
  • 1 cup milk (I used 2% milk, but whole milk would also work. Just don’t use skim!)
  • 1/3 cup thinly-sliced green onions
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon black pepper
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • 6 large eggs (lightly beaten)
  • 2 ounces cheddar cheese (shredded (about ½ cup))

Instruction

  • Preheat oven to 375°F (190°C).
  • Arrange bread on a baking sheet; coat with cooking spray. Bake for 10 minutes, or until toasted, stirring halfway through.
  • Spray an 8-inch square baking dish with cooking spray.
  • In a large bowl, whisk together milk and next 6 ingredients (through eggs).
  • In bottom of prepared baking dish, toss together toasted bread and diced ham. Pour egg mixture over top. Sprinkle with cheese.
  • Bake uncovered at 375°F (190°C) for 25 minutes, or until strata is puffed around the edges and a knife inserted in the center comes out clean.
  • Note: This casserole can be made in advance and kept covered in the refrigerator overnight until ready to bake.