#Ham and cheese strata full

Definatly try again baking it the same day if you had trouble the first time.

I think that maybe soaking it overnight is what is ruining it for everyone else. And after baking, this turned out wonderful, not soggy at all. Only was able to let it sit for about 30 minutes or so while I was making something else (fresh corn quiche - on this web site- you've got to try it!!) I used way more than the requested amount of cheese in the mixture and on top. I did increase the bread to 10 slices of slightly stale bread. And I think that mistake solved the soggy, sloppy, runny mess that everyone else is having. I did not have time to soak this overnight. I have made other stratas that are much more flavourful. It turned out OK, and most of it was eaten, however I found it 'boring'. I followed review advice and increased bread to 12 slices and reduced milk to 3 cups along with 10 eggs. I made this recipe for a brunch of 'Moms'. Juice, milk, coffee and fresh fruit made a complete and tasty meal! I used stale French bread, cooked and drained bulk breakfast sausage instead of ham, red bell pepper instead of green because my kids like it better and I added freshly ground pepper. I cut this recipe in half and used an 8x8 baking pan for a family Sunday breakfast.

#Ham and cheese strata full

We made a full recipe for fewer people and my husband and I ate the leftovers the next day and it was still good. I used heaping amounts of the green pepper, ham, and onion. Mine turned out perfectly set and full of flavor. Very good make ahead breakfast/brunch dish. I do not recommend this recipe to novice cooks - it simply won't work as it is written. All of this, and it was still rather bland for my taste.

I also increased the cheese to 2 cups, used extra sharp cheddar, and mixed it with the milk mixture, rather than sprinkle it on top. This was obvious to me when I read the recipe, so I modified the mixture to 2 cups milk, 8-10 large eggs,one entire round sourdough loaf, not regular sandwich bread, increased salt to 4 teaspoons, add ground black pepper and hot chili pepper flakes.īecause we like things spicy, I replaced the green pepper with a red bell pepper for color. This recipe is extremely bland and the proportion of egg/milk/bread simply don't work. Everyone loved it and it was great to make ahead and pop into the oven the next morning for a no-fuss hot breakfast. In lieu of 'white sandwich bread' (like Wonder) I used a sturdier buttermilk sandwich bread that was a few days old (Oroweat). I left out the green pepper (don't like 'em) and put in lots of freshly ground black pepper. Next time I plan to use some goat cheese and olives in the mix. Increasing the temp at the end makes for a crispy topping and corners. I also mixed half of the cheese with the eggs and sprinkled the remainder on top, as directed. I added a little celery seed and lefover bruschetta tomatoes instead of green pepper for extra flavor. I agree that there is too much milk for the # of eggs - I used half. It was very disappointing and I will try to find a different recipe for this type of dish. It was far too liquidy - obviously not enough bread. I followed the recipe exactly and there were many problems. Next time i would use a little less bread. It sat overnight and was perfectly set after baking and had wonderful flavor. I used 3 cups of milk, 11 eggs, a loaf of cut-up french bread, 3 cups ham, etc. I made this over thanksgiving weekend for house guests and it worked perfectly using some reviewers suggestions. After baking it was perfectly set and had wonderful flavor. For 8 I used 3 cup milk, 11 eggs, 1 T dry mustard, 1 loaf french bread, 3 cups ham etc. I made this over Thanksgiving weekend for house guests using some reveiwers suggestions. This is one of the easiest stratas I've ever done. I suppose you would add more bread? Or perhaps sautee the peppers and onions prior to adding them? Easy to make, however, I made it twice and both times it was very watery at the bottom. The flavor was good as was the puffiness.