Breakfast Egg Casserole:
Ham and Cheese Strata

This breakfast egg casserole is the perfect thing to serve for a special brunch. I also like to take it to potluck lunches. You can even eat this for supper!

I like the fact that you make this the night before you want to eat it. In the morning, just do one more quick step, pop it in the oven and then read the newspaper and relax. In an hour, you're eating a hot, delicious breakfast.

I usually use sliced ham from the deli, but you could also use leftover ham.

I like to use sliced Cheddar cheese in this recipe, but you could substitute your favorite cheese. (Please don't use processed "cheese" slices!)

You can cut off the bread crusts, or not, as you choose. (I don't.)

8 slices of bread

8 thin slices of cooked ham

8 thin slices of cheese

8 slices of bread

6 eggs

3 cups/750 mL milk

1/4 cup/60 mL chopped onion

salt

pepper

Butter a 9 x 13" baking dish.
Place 8 bread slices in the dish, completely covering the bottom.
Place the ham slices on top of the bread, followed by the cheese slices. Lay the remaining 8 slices of bread over it all.

Put the eggs into a medium sized bowl and beat them. Add the milk, onion, salt and pepper.
Pour this mixture over the bread.
Cover, and refrigerator overnight.

In the morning, preheat the oven to 350F/180C.
Melt 1/2 cup/125 mL butter. Drizzle this over the casserole.
Bake, uncovered, until puffy and browned (about 1 hour).

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