Ham Veggie Cheese Strata

Dee Stillwell


The family was tired of ham leftovers, and the over proofed course textured rolls I made for Easter. After watching a Rachel Ray TV show one day, I decided to make a strata. She was making a veggie one with cheese. Needing to use up my Easter leftovers, I added ham and different veggies, and of course, my own twist on it. This was the yummy outcome. Enjoy!


★★★★★ 3 votes

20 Min
1 Hr 15 Min


  • 6 c
    stale crusty bread or rolls, broke up in 1 inch pieces
  • 8 large
  • 2 c
    1/2&1/2, heavy cream, evaporated milk, a mix or a combination of the above depending on whats on hand
  • 1/2 tsp
    seasoning salt
  • 1/4 tsp
  • 1/4 tsp
    freshly grated nutmeg
  • 1/2 large
    onion, diced
  • 2 clove
    garlic, grated
  • 1 - 16 oz
    bag frozen stir fry vegetables or 2 cups of sauted veggies of choice
  • 3/4 tsp
    seasoning salt
  • 1/2 tsp
  • 4 c
    fresh spinach leaves
  • 2 1/2 c
    shreaded cheddar cheese
  • 1 c
    fresh shreaded parmesan cheese
  • 2 c
    chopped cooked ham

How to Make Ham Veggie Cheese Strata


  1. Tear leftover bread or rolls up onto cookie sheet and toast in a 400 degree oven for 12-15 minutes or until light brown. Set aside to cool. Saute onion in olive oil for a few minutes, add garlic and stir fry veggies, seasoneing salt & pepper. Continue to cook until crisp tender then add spinach. Saute 1 minute. Set aside to cool.
  2. In a large bowl, beat the eggs well and add milk/cream, next seasoning salt, pepper & nutmeg, and half of both cheeses. Add in the bread, ham and cooled veggies. Mix to combine well. Pour into sprayed 9"x13" baking bish. Cover evenly with remaining cheeses. cover with foil that has been sprayed with Pam. Refrigerate for 5-6 hrs or overnight. Bake in a 350 degree oven, covered with the foil for 40 minutes. Take off foil and continue to bake for another 20-30 minutes until light golden brown. Let stand for 10 minutes and then cut in squares. Enjoy!

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