Sweet Potato, Broccoli and Ham Strata
Thanksgiving for breakfast? Yes, when you make this egg casserole with holiday feast leftovers.
Photo by Gwénaël Le Vot
SERVES 10–12
1 tablespoon olive oil
1 medium onion, diced
2–3 cups leftover rolls, cut into cubes (or use French or Italian bread)
2 cups leftover (not mashed) sweet potatoes, cut into ½-inch cubes or pieces
2 cups leftover broccoli, broken into florets
1 cup leftover ham, ½-inch cubed
6 large eggs, lightly beaten
1½ cups half-and-half (or half heavy cream and half milk)
2 scallions (green onions), green tops only, sliced
1 teaspoon dry mustard
Kosher salt
Black pepper, freshly ground
Red pepper flakes, pinch
1½ cups cheddar cheese, shredded
Preheat oven to 350 F. Heat olive oil in a medium skillet over medium heat and saute onions until soft.
Spray a 2- to 3-quart baking dish or cast-iron skillet with cooking spray. Combine bread cubes, onions, sweet potatoes, broccoli and ham and mix together.
In a medium bowl, whisk together eggs, milk, scallion tops, mustard, salt and peppers. Pour over bread mixture and top with cheese. Let rest on counter for 30 minutes to allow bread to absorb the liquid.
Bake in preheated oven 35–40 minutes or until the center is set and cheese is melted and bubbly. Allow to cool 5–10 minutes before serving.
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