Overnight Ham Cheese Broccoli Strata
A savory bread casserole combining cubed sourdough, sharp cheddar, diced ham, and broccoli bound in an egg custard. This make-ahead dish is ideal for weekend brunches, holiday breakfasts, or feeding a crowd. The overnight refrigeration allows flavors to meld and the bread to fully absorb the custard, resulting in a creamy interior with crispy golden edges. The green onion garnish adds fresh brightness to balance the richness.
Ingredients
- 10 cup sourdough bread, cubed 1 inch
- 10 large eggs
- 2 cup half and half
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 16 ounce sharp cheddar cheese, shredded
- 1 ½ cup diced ham
- 2 cup frozen broccoli florets, thawed and chopped bite-sized
- 3 tablespoon green onions, sliced
Instructions
- 1
Heat oven to 375°F and spray a 13x9-inch baking dish with nonstick cooking spray.
- 2
Spread bread cubes on a rimmed baking sheet and toast for 10 minutes. Stir and bake 10 minutes more until lightly browned and dried. Cool completely.
- 3
Whisk eggs in a large bowl, then whisk in half and half and seasonings until combined.
- 4
Add toasted bread cubes to egg mixture and toss until well coated.
- 5
Layer half of the coated bread cubes into the prepared baking dish, then layer half of the cheese, all of the ham, and all of the broccoli.
- 6
Top with remaining bread cubes and pour any remaining egg mixture evenly over top.
- 7
Sprinkle remaining cheese over the top, cover tightly with foil, and refrigerate overnight.
- 8
Remove from refrigerator 30 minutes before baking and heat oven to 400°F.
- 9
Bake covered for 45 minutes. Remove foil and bake 15 minutes more until deep golden brown and eggs are set.
- 10
Let stand 15 minutes, then garnish with green onions before serving.
Tips
Toast the bread cubes until completely dried out; this prevents a soggy strata and ensures the bread absorbs the custard evenly without becoming mushy.
The overnight rest is essential for flavor development and texture. The bread absorbs the egg mixture gradually, creating a creamy custard base.
Let the baked strata rest 15 minutes before slicing; this allows the eggs to fully set and makes serving cleaner.
Good to Know
Cover and refrigerate leftovers up to 3 days. Can be frozen after baking for up to 2 months; thaw overnight in refrigerator and reheat covered at 325°F until warmed through.
Assemble completely through the cheese topping, cover with foil, and refrigerate up to 24 hours before baking. Do not freeze unbaked strata.
Serve warm from the oven, garnished with fresh green onions. Pairs well with fresh fruit, a simple green salad, or roasted potatoes.
Common Mistakes
Toast bread until completely dried to avoid a soggy, undercooked strata.
Allow strata to rest 15 minutes after baking so eggs fully set before slicing; cutting too soon results in a loose, runny texture.
Refrigerate overnight to allow proper absorption and flavor development; skipping this step yields an undercooked custard center.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I assemble this the morning of serving?
You can assemble it 2-4 hours ahead, but overnight refrigeration is ideal for best texture and flavor absorption. Shorter rest times may result in a slightly wetter custard and less cohesive bake.
What if I don't have frozen broccoli?
Fresh broccoli florets work well; chop them into bite-sized pieces. If using raw broccoli, blanch briefly (2-3 minutes) to remove excess moisture and prevent toughness in the final dish.
How long can I keep leftovers?
Refrigerate covered leftovers up to 3 days. Baked strata also freezes well for up to 2 months; thaw overnight and reheat covered at 325°F until warmed through.