Ham and Swiss Strata

Name: Ham and Swiss Strata Breakfast Casserole
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 loaf brioche bread, about 14 oz; 12 oz ham; 6 oz Swiss cheese; 8 eggs; 1.5 cups milk; 2 tbsp Dijon mustard; 1 sprig fresh rosemary; Salt and pepper

Ham and Swiss Strata is a layered breakfast casserole that transforms a classic sandwich into a fluffy, custardy dish. Brioche bread soaks up a Dijon mustard-spiked egg mixture while Swiss cheese and ham add richness and flavor.

🌍American

Total

Servings

8

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 loaf brioche bread, about 14 oz
12 oz ham
6 oz Swiss cheese

8 eggs

1.5 cups milk

2 tbsp Dijon mustard

1 sprig fresh rosemary

Salt and pepper

8 Ingredients

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Instructions

1
Cut the brioche loaf into small, 1 inch cubes. Dice the ham into ¼ inch pieces and grate the Swiss cheese on the large holes of a box grater.
2
Spray two Suvie pans with cooking spray and spread half the cubed bread in an even layer between the two pans.
3
Top bread cubes with half of the ham and half the Swiss cheese. Repeat layering by covering with the remaining cubed bread and the rest of the ham and cheese.
4
In a large bowl whisk together eggs, milk, Dijon mustard, 1/2 tsp salt, and 1/2 tsp pepper.
5
Evenly divide the custard mixture between the two pans, making sure to soak as much of the bread as possible. Press down on top of the bread with a spatula in order to soak the bread thoroughly.
6
Remove the leaves from a sprig of rosemary and sprinkle on top of the strata. Insert pans into your Suvie, input settings, and cook now or schedule.
7
Bottom Zone: Slow Cook High for 1 hour
8
After the slow cook, broil the strata for 6-8 minutes or until the cheese is melted and the bits of bread sticking out start to brown (watch closely as this step can go fast).
9
Remove pan from Suvie, cut into squares, and serve.

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Tips & Notes

Pro tips

Cut brioche into 1-inch cubes and let them sit uncovered for 1–2 hours before assembling to allow the surface to dry slightly, which helps them absorb the custard evenly.
Whisk the eggs, milk, and Dijon mustard thoroughly to ensure the mustard is fully incorporated and the custard is smooth.
Place the casserole dish in a water bath during baking to ensure gentle, even cooking and prevent the edges from overbaking.
Add fresh rosemary in the last 15 minutes of baking if it begins to brown too quickly.

Substitutions

Swiss cheese → Gruyère or fontina (milder or more savory flavor)
Dijon mustard → whole grain mustard or dry mustard powder (stronger or milder spice level)
Fresh rosemary → fresh thyme or dried Italian herbs (different aromatic profile)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.

Equipment

9x13-inch baking dish · water bath or larger roasting pan

Common Questions

Can I make this strata the night before?

Yes. Assemble the strata, pour the custard mixture over it, cover, and refrigerate overnight. Bake the next morning, adding 10–15 minutes to the bake time.

What type of bread works best for strata?

Brioche is ideal because of its rich, tender crumb that absorbs the custard without becoming mushy. Challah or white sandwich bread are good alternatives.