No this isn’t just another strata it has delicious hidden ingredients.
A strata is usually loaded with a lot of bread to soak up the eggy mixture. This recipe is held together with a yummy, chees sauce with only bread crumbs added to the top for some extra crunch.
I’ve had this recipe since early 70’s; and it was a Welcome Wagon favorite served at one of the brunches we had during the year. This casserole recipe and my Frozen Fruit Salad have remained two of my favorites for over 40 years now. Boy, does that ever date me.
So, if you are looking for a different breakfast casserole when you have guests for the weekend, give this a try. I’ve always said that breakfast is my least favorite meal. But, when I look back at some of the egg dishes I’ve posted here, there are quite a few that I could eat for breakfast, lunch or dinner. If you have a few minutes to spare look under “morning foods” and some of my a.m. favorites.
BLAST FROM THE PAST: This Mississippi Spice Muffin has been a favorite of mine for years. You can freeze without the powdered sugar and then “sugar” them after you thaw.
Melt the butter for the sauce and stir in the flour for a few minutes until it starts to thicken. Whisk in the milk until it heats and starts to thicken and then stir in the cheese until it melts. (I know that pan looks pretty sad, but it was one of my grandmothers and I still grab that pan when I do a lot of sauces even though I have a pantry full of All Clad and Le Cruset pans.
Slightly beat 12 eggs.
Chop the green onions and mushrooms.
After you have salted the onions and ham, add in the eggs and cook until partially set then add in the mushrooms. Fold in the thickened cheese sauce.
Pour egg mixture into a butter oven-proof casserole.
Mix the butter, breadcrumbs and paprika together.
Cover the entire surface with the breadcrumbs and bake in 350° oven for 45 minutes to an hour or until the eggs have set up. Serve immediately.
- 2 c. chopped ham
- 1/4-1/2 c. green onions, thinly sliced
- 3 Tbsp. butter
- 12 eggs, slightly beaten
- 3 oz. can mushrooms, drained and chopped
- 1 Tbsp. butter (for topping)
- 1 c. Panko bread crumbws
- 1/8 tsp. paprika
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 c. milk
- 1 c. cheddar cheese, grated
- Make the cheese sauce: Put the 2 tablespoons of butter in a saucepan and melt. Add in the 2 Tbsp. flour, salt and pepper. Stir until the flour has cooked and started to thicken. Using a whisk, stir in the milk and cook until it has thickened and then stir in the cheese and stir until it is melted.
- Cut the ham into 1/2" cubes. Put the ham and onions in a skillet with the 3 Tbsp. butter until onion is tender. Add the eggs and scramble until just set.
- Add in the mushrooms and fold in the cheese sauce. Pour this mixture into a buttered casserole pan.
- Mix the bread crumbs and the 1 tablespoon of butter. Add the paprika and mix until combined. Sprinkle this over the casserole dish. Cover and chill the day before or bake now.
- Baking it cold will take bout 45 minutes to an hour. The sauce should continue to thicken.
- Serve while hot.