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Author Notes: Whenever there is a group of people coming over for brunch, I don't have time to make individual mains so I make a breakfast "strata". The ham and cheese strata is definitely a hands-down favorite. I prepare it the night before then bake it in the morning. I change the bread around sometimes based on what's available at the bakery: the best type is a dense bread such as light rye or whole wheat. You can use Calabrese but only if it's a day old. —areta
- 6 - 8 slices light rye
- 1/2 pound sliced Canadian bacon (if you can't find it Virginia Ham is also good)
- 1 1/2 cups Cheddar, shredded
- 8 eggs
- 3 cups milk
- 1 tablespoon Dijon
- salt and pepper
- 2 sprigs marjoram, finely chopped
- 2 sprigs thyme, finely chopped (no stems)
- In a mixing bowl, whisk together the eggs, milk and Dijon. Add marjoram, thyme, dash of salt and fresh ground pepper.
- Butter a nine inch baking dish. Spread bread on bottom, then layer with bacon and sprinkle with cheddar.
- Pour egg mixture into the baking dish. Cover with plastic wrap and refrigerate overnight (or a minimum of two hours).
- When ready to bake, heat oven to 350 degrees. Bake uncovered for an hour and a half, or until the custard has puffed up then settled. Let stand a few minutes before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best "Ham and Cheese"
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