This recipe gives the cook license to literally eat the world’s greatest ham and cheese sandwich…for breakfast. Don’t skimp on the pretzel bun base. It adds a layer of caramelly depth and texture that you won’t get from most egg bakes, stratas and casseroles.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon unsalted butter
- 12 ounces pretzel buns (3 to 4), cut into 1 1/2- to 2-inch cubes
- 9 large eggs, beaten
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 cups half-and-half
- One 7-ounce can pickled, sliced jalapeños, drained
- 8 ounces honey ham steak, 1/2-inch cubes
- 6 ounces aged extra-sharp Cheddar, shredded off the block
- 6 ounces whole milk mozzarella, shredded off the block
Instructions
- Generously butter the bottom and sides of a 9-by-13-inch baking dish. Arrange the buns in a single layer in the dish and set aside.
- Combine the eggs, salt, a few grinds of pepper and half-and-half in a large bowl until smooth. Add the jalapeños, ham, Cheddar and mozzarella and stir until evenly mixed. Pour the egg mixture over the buns, stirring if needed to completely coat the buns. Cover and refrigerate for at least an hour, preferably overnight.
- Preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the top is golden brown and the casserole is set, 45 to 55 minutes. Let cool for 5 to 10 minutes before cutting and serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 435 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 26 g |
| Cholesterol | 244 mg |
| Sodium | 1423 mg |
Reviews
This is the best breakfast I have ever made! I omitted the peppers, only because of my reaction to them. I will make this again and again and again! Thanks, Jeff!
SO GOOD. Prepared it yesterday afternoon and baked it this morning. Subbed brioche bc cn find pretzel buns. Tented it w foil 1/2 way thru. Delish! Will make again and again. Thank u Jeff!
I made this for dinner cuz I find it easier to prepare in the morning, let it soak and bake later. I cut the recipe in half; for just for me and my hubby. It was great with a side salad. I was surprised by how fluffy it was even with the pretzel rolls. Just the right amount of spice for us. We even had some leftovers for breakfast. Thanks,Jeff!
This was perfect! Was not soggy at all and the jalapeno was just the right amount. Loved it.
Drippy, icky, soggy bread. Did not like. Maybe use bagels next time and less milk. I don’t know.
OMG Jeff I swear your dishes appeal to me most —- must be the Italian in us❣️This was sooooooo good. The consistency was like eating a delicious soufflé —- all unctuous & buttery. Didn’t change a thing. Great special brunch item. LOVED it❣️❣️❣️❣️
I made this strata per the recipe for our New Year’s Day Brunch and it was a big hit! The pretzel buns make for a sturdier strata – Jeff was right! It was delicious and is now my go-to recipe for strata! Thanks, Jeff!
Not a real fan of Jeff but did enjoy
This is my first ever review. I’m rating this on method and overall flavour because I had to make a couple of adjustments based on the ingredients I had on hand. I used French bread instead of pretzel buns and Italian sausage which I precooked instead of ham. I baked it for 50 minutes and let it rest another 10. It was perfect and so good. I liked the heat level. Not too spicy for me but my husband would have liked it a little less spicy. I found it about a 3 or 4 out of 10 for spice level if that helps. Will definitely make again. Super easy and delicious!
Forgot to make this last night so that the bread could soak in the egg mixture. I made it this morning using heavy whipping cream, sharp cheddar only and halved the recipe. It was outstanding. We loved it, could eat it for breakfast lunch or dinner so good. The picture doesn’t do it justice. Thanks Jeff!!