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Ham, Provolone and Basil Strata

Ham, Provolone and Basil Strata

Ham, Provolone and Basil Strata

 

SERVINGS: 8 servings

INGREDIENTS


  • 8 eggs
  • 1 cup heavy cream
  • ½ cup milk
  • ½ teaspoon ground nutmeg
  • Pinch salt and freshly ground pepper
  • 4 cups crusty Italian bread, such as ciabatta, torn into pieces
  • 1 ½ cups chopped HORMEL® CURE 81® Classic Boneless Ham
  • cup sun-dried tomatoes, drained and halved
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded provolone cheese, divided
  • cup shredded fresh basil leaves, for garnish 

DIRECTIONS


Grease 3-quart baking dish.
In large bowl, whisk eggs, cream, milk, nutmeg, salt and pepper together. 
Add bread, ham, tomatoes, Parmesan cheese and 1 cup provolone cheese. Spoon into baking dish. Sprinkle with remaining provolone cheese. Cover with foil. Refrigerate 8 hours or overnight. 
Heat oven to 325°F. Remove foil. Bake 1 hour or until set and top is golden brown. Serves 8.
 
 
 
 
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