Easter Morning Strata (6 servings) 8 large eggs 3 cups white bread - cubed in 1/4 inch pieces 2 cups cooked ham - cubed in 1/8 inch pieces (turkey ham also works well) 8 ounces grated Cheddar cheese (about 2 and 1/4 cup) 1 Tablespoon dry mustard 3 Tablespoons butter - melted and cooled 2 and 1/4 cups low-fat milk You'll definitely get your recommended daily allowance of ham with this recipe. In fact, I thought it had a little too much ham. I would cut that ingredient back to 1 and 1/2 cups if I made this again. The concept of a strata is that certain ingredients remain in layers after the casserole is baked. For my money, it would have been better if the the cheese was mixed with the egg before baking. That would have allowed the strata to rise more. As is, it's quite dense and compact because the egg is kept down by a very big and very tasty layer of cheese. So in the end, this was a terrific breakfast - the eggs were tender and the flavor was rich. But with a few minor changes, it would be even better. (This recipe was submitted in 2003. It was tested and photographed in April 2017.) How To Make An Easter Morning Strata In a medium mixing bowl, beat together the following: eggs, seasonings, butter and milk. Set aside. In a lightly greased 9 x 13 inch pan, layer bread cubes, ham cubes and cheese. Pour ingredients from the mixing bowl over the tree layers. Refrigerate overnight (at least 6 hours). In the morning, bake at 350 degrees for 1 hour and 10 minutes. Let set at room temperature 10 minutes before serving. Cooking Notes From Mr Breakfast As original submitted, this recipe included 3 Tablespoons of all-purpose flour which was to be stirred into the egg and milk mixture. That caused the flour to clump and the liquid had to be run through a strainer. Our conclusion was that the flour didn't work or contribute much to this recipe, so that ingredient was removed. Tip: If you don't have bread or don't have enough bread, use croutons. It works really great. Perfect for Easter Brunch. Anytime you have leftover ham, think of this recipe. Mr Breakfast would like to thank Checkers for this recipe. Recipe number 800. Submitted 3/15/2003.