Broccoli-Ham Strata

This recipe is a standard at our house.  I love that I can do the preparation the night before and bake in the morning.  It is one of those dishes that travels well and is also perfect for those times when you have overnight company or during the holidays when you need something different in the morning or for brunch.

The original recipe came from our Guild House.  I have mentioned the Guild before.  It is a non-profit whose main objective is to organize volunteers to conduct fundraising activities to assist and support the Henrietta Weill Memorial Child Guidance Clinic. It is a worthy cause...and they have never served a bad meal!

The only change that I made to the recipe was in the selection of bread.  I prefer to use sourdough bread in a strata as opposed to plain white bread.  I think it gives a better texture to the dish....and tastes better, too!

One thing I have noticed with this recipe is that it is much better if you are able to push down on the top to make certain that the top layer of bread is saturated with the liquid.  I also find that I end up adjusting the temperature to 350° F. the last twenty minutes.  In my oven it doesn't firm up within an hour.  Keep an eye on it as cooking times will vary oven to oven.

Broccoli-Ham Strata
adapted from Guild House Cookbook

Serves 12

1 loaf sourdough bread, crust removed, slice into 1/2 inch thick pieces
1 lb. cheddar cheese, grated
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
2 cup ham, finely chopped and well packed
2 T minced instant onion
6 eggs, slightly beaten
3 1/2 cups half and half
1 tsp salt
1 tsp dried mustard
1 tsp Worcestershire sauce

Thaw and drain broccoli; set aside.  Place slices of bread in the bottom of a well-greased baking dish (9 X 13).  You may need to  cut some pieces so the the bottom is covered.  Reserve some of the bread for the top.  Sprinkle grated cheese over the bread, saving enough for the top.  Ad the well-drained broccoli, distributing evenly.  Sprinkle the onion over the broccoli.  Layer the ham over the onion.  Arrange the remaining bread on top.

Combine the eggs, half and half, salt, mustard, and Worcestershire Sauce.  Mix well and pour over the bread.  Cover and refrigerate overnight.  Bake, uncovered, on a baking sheet, for one hour at 325° F.  Cover with foil if the strata becomes too brown.  Sprinkle with grated cheddar cheese the last 5 minutes of baking time.  Let stand 10 minutes before serving.


Taking a picture in a moving motor home was an interesting activity.  The vibration wasn't helpful!

We enjoyed our one day trip to some of the Central Coast wineries.  My part was to bring a breakfast dish.  It was delicious!


  1. We'll be taking a little RV trip soon, but I'm not sure we'll have many meals like this, especially while moving - I assume you have auto-pilot. This dish looks delicious and I can eat broccoli for breakfast - no problem.

  2. Honey, this would hit the spot right now. LOVE

  3. This is a beautiful dish...and are those sausage balls on the plate as well? I know I could eat a healthy portion of this right now...
    always enjoy seeing what you have fixed...

  4. Sounds like a perfect breakfast for Thanksgiving or Christmas morning:@)

  5. Looks hearty and tasty! A perfect brunch for a crowd, my mom is always looking for dishes like this :)

  6. Don't you just love stratas? They are so versatile. Love the sourdough in them. Great bread choice.

  7. This version of a strata could easily be a standard at our house, too. I love having them when the kids (and grandkids) come for a weekend. Have a great breakfast with time to play!


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