Go Back

English Muffin Ham and Cheese Strata

Fancy enough for brunch but easy enough for a busy weekend, this English Muffin Ham and Cheese Strata is on heavy rotation at our house!

Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Jillian

Ingredients

  • 8 oz sliced mushrooms
  • 1 tablespoon olive oil
  • 8 oz frozen spinach, thawed, squeezed dry and chopped
  • 1 clove garlic, minced
  • 1 pinch crushed red pepper flakes
  • 12 oz English muffins, sliced and cut into 1 inch cubes
  • 8 eggs
  • 2 cups milk (NOT fat-free)
  • 1 teaspoon dry mustard
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon table salt
  • Quite a few good grinds of black pepper
  • 8 slices paper-thin deli ham
  • 8 slices paper-thin provolone

Instructions

  1. Heat the oil in a saute pan over medium high heat. Once the oil is hot, add the mushrooms and a good pinch of salt. Cook until the mushrooms are well-done and golden, about 10 minutes. Add the chopped spinach, the red pepper flakes, the garlic, and a few grinds of black pepper. Cook until the garlic is fragrant, about 1-2 minutes. 

  2. While the vegetables are cooking, whisk together the eggs, milk, dry mustard, Parmesan cheese, salt, and pepper together in a medium bowl.

  3. Grease a 3 quart baking dish and layer in half of the English muffin cubes. Once the vegetables are cooked, layer these on top of the bread. Next, add the remaining half of the bread cubes and pour on the egg mixture. Tuck the slices of ham and provolone cheese into the crevices on top. Grate a little Parmesan cheese over the top of everything.

  4. Cover the pan and refrigerate overnight. In the morning, take the strata out of the fridge then preheat the oven to 350°F. Bake the strata uncovered for 50-60 minutes. To make sure it's done, nudge the bread cubes in the center apart with a knife until you can see the bottom of the pan. If you don't see any liquid, you're good to go!

  5. Let the strata rest for 5 minutes then serve. Enjoy!