We took a classic ham and Swiss sandwich and turned it into an easy to prepare, impossible to ignore breakfast dish: Strata. A quintessential American breakfast casserole, our strata stays true to the basic formula. Fluffy brioche bread is layered with shredded Swiss cheese and diced pieces of ham. Dijon mustard adds a little spice to the custard that’s poured over the casserole and soaks into all the corners and crevices of the bread. A sprinkling of fresh rosemary on top gives the dish an aromatic flair.
Note: You can cook this dish right away, but if you have the time it’s better to schedule your cook overnight so that the custard has time to fully soak into the bread.
Ham and Swiss Strata
- 1 loaf brioche bread, about 14 oz
- 12 oz ham
- 6 oz Swiss cheese
- 8 eggs
- 1.5 cups milk
- 2 tbsp Dijon mustard
- 1 sprig fresh rosemary
- Salt and pepper
1) Cut the brioche loaf into small, 1 inch cubes. Dice the ham into ¼ inch pieces and grate the Swiss cheese on the large holes of a box grater.
2) Spray two Suvie pans with cooking spray and spread half the cubed bread in an even layer between the two pans.
3) Top bread cubes with half of the ham and half the Swiss cheese. Repeat layering by covering with the remaining cubed bread and the rest of the ham and cheese.
4) In a large bowl whisk together eggs, milk, Dijon mustard, 1/2 tsp salt, and 1/2 tsp pepper.
5) Evenly divide the custard mixture between the two pans, making sure to soak as much of the bread as possible. Press down on top of the bread with a spatula in order to soak the bread thoroughly.
6) Remove the leaves from a sprig of rosemary and sprinkle on top of the strata. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
7) After the slow cook, broil the strata for 6-8 minutes or until the cheese is melted and the bits of bread sticking out start to brown (watch closely as this step can go fast).
8) Remove pan from Suvie, cut into squares, and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.
Pretty much any coffee will work well with this dish. If you’re struggling to pick, why not choose a coffee that covers all bases like Mocha Java?