This post contains affiliate links. Please see our disclosure policy.
Super easy and packed with flavor, this sourdough ham and cheese strata makes for a great family meal! It’s like a delicious ham and cheese sandwich turned into a baked casserole that’s great for making ahead. Add in different spices, veggies, or meats and make it your own!
Why You’ll Love This Recipe
The Perfect Make-Ahead Dish – This sourdough strata tastes best when it spends a night in the fridge so the milk and eggs can soak into the bread. Prepare it the night before and pull it out in the morning so it’s ready to bake for the easiest breakfast.
Feeds a Crowd – Expecting a big group for brunch? This dish is perfect for feeding a hungry family. And who doesn’t love ham and cheese?
Great Use of Leftovers – If you’ve ever got a bunch of leftover sourdough bread to use up, this is the perfect recipe. I cube the ends of my loaves when I know they won’t get eaten in time and store them in a resealable bag in the freezer. When the bag gets filled up, I make this strata and it’s so good! It’s a great use for extra eggs and 100 g of discard as well.
Ingredients
- Sourdough Bread – I’ve used a loaf of my simple sourdough bread, but you can use any sourdough bread you like. This is particularly good when made using my golden sourdough cheese loaf.
- Diced Ham – I’ve chopped up thick-sliced ham but you could use thinner slices or chopped cubes. You can also add bacon or sausage as an easy swap for ham.
- Eggs – I’ve used large eggs, so if you have medium eggs, you may want to add another egg or two.
- Sourdough Starter – You can use active starter or sourdough discard. If you’re using discard, just make sure it isn’t overly acidic or it will ruin the flavor of your strata.
- Salt and Black Pepper
- Onion and Garlic Powder or Granules – I add a bit of each for extra flavor, but you could also use spices like ground mustard, paprika, or Italian seasoning.
- Milk – Whole milk is best, but reduced fat works too.
- Shredded Cheese – I love making this with shredded sharp cheddar, but feel free to swap in your favorite cheese.
How To Make Sourdough Ham and Cheese Strata
Start by greasing a baking dish or skillet with cooking spray, butter or oil. I used a 9×13-inch baking dish. Put the sourdough bread cubes and diced ham in the baking dish and gently toss to combine.
In a large mixing bowl or batter jug, add 10 eggs, sourdough starter, salt, pepper, onion powder, garlic powder, milk and shredded cheddar cheese. Whisk vigorously until the ingredients are well combined.
Kate’s Pro Tip
Egg Sizing Tip
I found 10 large eggs worked for this amount of bread, but depending on the size of your eggs, or if there isn’t enough liquid to soak all the bread, you can always whisk up another egg or two and add it to the mixture.
Tip the egg mixture over the sourdough bread and ham in the baking dish. Gently stir to combine until all the bread is coated and most of the liquid is soaked up.
Now, cover the dish in aluminum foil and place into the fridge for up to 24 hours. This allows the crusty sourdough bread to fully absorb all of the egg mixture.
When you’re ready to bake the sourdough breakfast casserole, preheat the oven to 200ºC (400ºF) and allow the strata to sit out of the fridge for around 30 to 40 minutes. Take the aluminum foil off the baking dish and place into the oven to bake until golden brown, 35 to 45 minutes.
Once baked, remove from the oven and allow it to sit for around 30 minutes before serving.
Recipe Variations
One of my favorite things about a strata is how easy it is to customize. Once you have the base recipe, you can change it depending on what’s in your fridge or freezer.
- Swap the bread – Try using leftover sourdough jalapeño cheddar bread for a little kick, sourdough Italian herb and cheese bread for extra savory flavor, or sourdough brioche if you’d like a richer, slightly sweeter strata.
- Change the meat – Bacon, breakfast sausage, cooked chicken, or leftover roast turkey all work beautifully.
- Add vegetables – Bell peppers, mushrooms, spinach, caramelized onions, or broccoli are all delicious additions.
- Try different cheeses – Swiss, Gruyere, Monterey Jack, or mozzarella all pair well with ham.
How To Store + Freeze
Once baked, this sourdough strata can be stored in the fridge for up to 3 days. To reheat, place it in a preheated 180°C (350°F) oven, covered with foil, for about 20 to 30 minutes or until warmed through.
Covering it prevents the top from over-browning while the center heats evenly. For individual portions, you can microwave them in 30-second bursts until hot, though the oven will always give you the best texture.
You can freeze the baked sourdough breakfast casserole either as a whole, or sliced into portions. It can be frozen for up to 2 months. Thaw at room temperature and enjoy either hot or cold.
Frequently Asked Questions
Absolutely. I make a version of this that’s similar to my sourdough breakfast casserole which includes bell peppers. Other vegetables like chopped tomatoes, onions, or mushrooms would be tasty too.
I find it’s best to use stale sourdough bread that’s a few days old as it absorbs the egg mixture better, but fresh works too! Another way to “stale” your sourdough bread is to cut it into cubes and lightly toast in the oven before proceeding with the recipe.
No, the sourdough bread won’t dissolve. It may soften as it soaks overnight, but once baked, the egg mixture sets into a rich, custardy base while the top turns beautifully golden and crisp—giving you the perfect balance of soft and crunchy in every bite.
Sourdough Ham and Cheese Strata
Equipment
- 12" Cast Iron Skillet (or round baking dish, or a 9" x13" rectangle baking dish)
Ingredients
- 500 g Sourdough Bread, (approx. half a loaf, cubed)
- 500 g Diced Ham
- 10 Eggs, (I’ve used large eggs, you can always add more if needed)
- 100 g Sourdough Starter, (or sourdough starter discard)
- 5 g Salt, (1 tsp)
- 3 g Pepper, (1 tsp)
- 2 g Onion Powder, (1 tsp)
- 2 g Garlic Powder, (1 tsp)
- 200 g Milk, (whole milk)
- 250 g Cheddar Cheese, (shredded)
- Green onions , or chives for garnish, optional
Instructions
- Start by greasing a baking dish or skillet with cooking spray, butter or oil. I used a 9×13-inch baking dish.
- Put the sourdough bread cubes and diced ham in the baking dish and gently toss to combine. Let sit while you organize the rest of the ingredients.
- In a large mixing bowl or batter jug, add 10 eggs, sourdough starter, salt, pepper, onion powder, garlic powder, milk and shredded cheddar cheese. Whisk vigorously until the ingredients are well combined.
- Tip the egg mixture over the sourdough bread and ham in the baking dish. Gently stir to combine until all the bread is coated and most of the liquid is soaked up.
- Now, cover the dish in aluminum foil and place into the fridge for up to 24 hours. This allows the crusty sourdough bread to fully absorb all of the egg mixture.
- When you're ready to bake the sourdough breakfast casserole, preheat the oven to 200ºC (400ºF) and allow the strata to sit out of the fridge for around 30 to 40 minutes. Take the aluminum foil off the baking dish and place into the oven to bake until golden brown, 35 to 45 minutes. Once baked, remove from the oven and allow it to sit for around 30 minutes before serving.
Notes
- Feel free to play around with the ingredients in this one – bacon or sausage are fantastic swaps for the ham, or add in your favorite chopped veggies like bell peppers, onions, or tomatoes.
- I found 10 large eggs worked for this amount of bread, but depending on the size of your eggs, or if there isn’t enough liquid to soak all the bread, you can always whisk up another egg or two and add it to the mixture.
- I like scallions/green onions scattered on top, but fresh herbs like chives or parsley are delicious too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
