I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
Once posted as part of an advent calendar, I still feel this is a great recipe that can make a great make-ahead breakfast dish. You can freeze individual servings and enjoy for a quick breakfast or lunch.
8 oz. thinly sliced deli ham
3 cups reduced-fat (2%) milk 7 large eggs 2 Tbsp. Dijon mustard 1 tsp. fresh thyme leaves, chopped Salt and pepper 1 loaf French bread (about 12 oz.),
cut into 14-in. slices 8 oz. cheddar cheese, shredded
1 Tbsp. snipped fresh chives
Spray 2-quart baking dish with cooking spray. Line dish with ham. In large bowl, whisk together
milk, eggs, mustard, thyme, 1/4 teaspoon
salt, and 1/4 teaspoon freshly ground
black pepper until well blended.
Arrange half of bread slices, overlapping slightly, on bottom of prepared dish. Pour half of milk
mixture over bread. Sprinkle with half of cheddar. Repeat layering. Cover
with plastic wrap and refrigerate at
least 1 hour or up to overnight.
Preheat oven to 350 degrees F.
Remove plastic wrap and bake strata 50 to 55 minutes or until golden and
knife inserted in center comes out clean.
Let stand 5 minutes. Garnish with chives. Makes 6 main-dish servings
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