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Green Eggs & Ham Strata by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipe:

Green Eggs & Ham Strata by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

You need to plan ahead for this recipe, as it needs to sit in the fridge for 8 hours, or overnight so the bread absorbs all of the egg mixture.

To boost the amount of green in this recipe, feel free to add any of your family's favorite green vegetables, or even a combination of them. (Just be sure to wash, drain, and chop as necessary)

Here are a few ideas:
broccoli
asparagus
spinach
peas
green beans

Ingredients:

8 (1 oz.) slices

bread

1 (12 oz.) pkg.

diced ham

1 lg.

green bell pepper, diced

2 c.

shredded Farmer's cheese (or any white cheese)

eggs

2 c.

milk

1/2 tsp.

salt

1/4 tsp.

white pepper (or black pepper)

1/2 tsp.

ground mustard (dry)

1 tsp.

green food coloring

1 (10 oz.) can

cream of celery soup

1/2 c.

milk

1/2 tsp.

green food coloring

Directions:

Cut or tear the bread into small (1") cubes or chunks. Lightly grease a large casserole dish or 9" x 13" baking pan (I recommend a metal pan for this recipe).

Layer the bread cubes, ham, diced green pepper, and Farmer's cheese in the casserole dish or pan.

In a bowl, beat together the eggs, milk, salt, pepper, mustard, and 1 tsp. green food coloring. Pour the egg mixture over the bread, ham, green pepper, and cheese.

Cover, and refrigerate at least 8 hours or overnight.

If you are using a ceramic or glass pan, remove the casserole from the refrigerator 30 minutes before baking.

Preheat oven to 300°F.

Whisk the condensed soup together with the 1/2 c. milk and 1/2 tsp. green food coloring. Pour over the top of the strata before placing in the oven.

Bake 90 minutes.

You can speed things up by baking for 1 hour at 350°F.