Breakfast Holidays Main dishes Recipes Summer

Breakfast Strata with Ham, Zucchini and Fresh Corn

strata recipe

I’ve never really thought twice about ham.

At the deli counter, I always choose turkey. At holiday meals where ham is served, I’m usually more interested in the sides.

But last summer, I bought some sliced Fork in the Road Black Forest Ham to use in a quiche. After tasting a piece, I called Lucy and Tyler into the kitchen and the three of us devoured the rest so fast, the quiche ended up ham-less.

Simply put, this ham is the bomb.

strata recipe

I’m not exactly sure what makes it so good. Probably that it’s uncured, naturally smoked heirloom pork that’s been cooked with real seasonings like coriander, cinnamon and juniper berries.

Whatever it is, I’m a fan.

We normally buy thin slices at the Whole Foods deli and eat it plain or in sandwiches and salads. But recently I added the ham to a Breakfast Strata and the result was awesome.

breakfast strata

This strata is a perfect make-ahead brunch item, or can be baked right away as a one-dish meal. We had it for dinner along with a simple cucumber salad.

strata recipe

The recipe makes a lot, so if you’re not feeding a crowd, you may want to halve the recipe.

Ham and Egg Breakfast Strata
 
Prep time
Cook time
Total time
 
Breakfast strata is a delightful make-ahead meal for brunch, or any other time of day!
Serves: 8-10 servings
Ingredients
  • 1 medium onion, finely chopped
  • 3 zucchini, cut into thin half-moon shapes
  • Kernels from 2 ears of fresh corn on the cob
  • 1 Tbsp oil or butter
  • ¾ pound sliced Fork in the Road Black Forest Ham, cut into small squares
  • 8 large eggs
  • 2 cups whole or 2% milk
  • 1 Tbsp Dijon mustard
  • 1 cup shredded cheese (I used smoked gouda, but cheddar or Gruyere would be perfect)
  • 6 cups cubes of whole grain or rustic-style wheat bread (about 1-inch cubes)
Instructions
  1. Preheat oven to 350.
  2. Heat a large skillet over medium heat. Add 1 tsp oil and ham pieces and let cook until some of the ham browns, 4-5 minutes. Remove to a bowl and set aside.
  3. Add remaining oil to the skillet, along with the onion and a pinch of salt and sauté until onion softens, about 3 minutes. Then add the zucchini and corn to the pan and sauté for another 3-4 minutes or until zucchini begins to soften. Remove pan from heat.
  4. In a large mixing bowl, whisk together eggs, milk, mustard and shredded cheese. Season with a p inch of black pepper if desired.
  5. Grease a 9x13 glass baking dish with nonstick cooking spray or a buttered paper towel.
  6. Scatter bread cubes evenly around the baking dish, then top with the ham & veggies.
  7. Pour egg mixture on top of the bread, ham and veggies.
  8. If baking immediately, press down gently with your fingers so the bread begins to absorb some of the liquid. Bake uncovered at 350 for about 45 minutes or until egg mixture is cooked through.
  9. If making ahead, cover baking dish with plastic wrap and place in the fridge overnight. Before baking the next morning, remove strata from fridge 30 minutes before baking, then bake for 45 minutes (may need 5-10 more minutes) at 350.
  10. Let cool 5-10 minutes then slice and serve alongside fresh fruit or a light salad.
Notes
Add whatever seasonal veggies you like to this strata - it can be easily altered to suit your tastes.

After declaring my love for their brand, Fork in the Road sent me some ham and other meats to sample. However, this is not a sponsored post. As always, all thoughts are my own. 

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4 Comments

  • Reply
    Matt Robinson
    June 27, 2014 at 9:24 am

    This looks so incredibly good, my kind of breakfast for sure!!

  • Reply
    Laurie
    August 5, 2014 at 11:30 am

    I substituted hash brown potatoes (reconstituted, not frozen) for the bread cubes … yummy!

    • Reply
      Amelia Winslow
      August 6, 2014 at 3:26 pm

      What a great idea, Laurie! I’m excited to try your version too.

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