Our low FODMAP Ham & Cheese Strata uses up leftover bread and is also a great way to use any ham that you might have leftover from our Brown Sugar Baked Ham. This strata is great warm or at room temperature for breakfast, lunch or a snack.
8ounces (225 g)shredded cheese,such as cheddar, Gruyere, Monterey Jack or a combination
1/2dry pint (275 g)cherry tomatoes,halved
Whisk together the eggs very well in a large bowl with milk or half-and-half. Whisk in mustard and thyme and season with salt and pepper. Note that the cheese and ham bring a lot of salt to the mix. I often make this strata without salt, so at the very least use a light hand. But absolutely do add black pepper, which adds balance to the dish. Fold in cubes bread and allow to sit while you preheat oven.
Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 13 x 9-inch (33 cm x 23 cm) casserole dish with nonstick spray.
Fold ham, cheeses and tomatoes into strata mixture and scrape into prepared pan.
Bake for about 35 to 45 minutes or until custard is set. The strata will puff up a bit and exposed pieces of bread will get crispy here and there, which is perfect. Cool pan on a rack for 5 minutes and serve warm or at room temperature. The strata can be refrigerated but should be warmed at least up to room temperature, which you can do in the microwave or a low oven.
You do have choices when it comes to the cheese component. You need a good melting cheese, such as those mentioned. A blend is often nice. I do like to use the Gruyere, which I especially love with ham, and pair it with a cheddar.
Ham & Cheese Strata
Amount Per Serving
Calories 163Calories from Fat 90
% Daily Value*
Saturated Fat 1g5%
Vitamin A 190IU4%
* Percent Daily Values are based on a 2000 calorie diet.