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A gluten free ham and cheese strata made with low carb bread. It’s prepared the night before and baked in the morning. Perfect for a holiday breakfast.
The holiday season is always such a busy time of year. This week, I’ve been working on finishing up my Christmas shopping and getting things ready for my youngest daughter’s second birthday celebration.
Since her birthday is only a few days before Christmas, I planned her party early and let her have a couple gifts early. It’s hard to believe two years have gone by since she was born!
With the end of the year, it seems I always have vacation time to burn up. Next year I need to plan more time off during the summer while the weather is warm. However, it is nice to have time off from work to relax and enjoy the holidays at the end of the year.
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During my day off this week, I put together a new low carb breakfast casserole. I’ve been looking for a recipe to make for Christmas morning that is put together the day before. I’m still undecided if I want a savory or sweet casserole to serve. I suppose there’s no harm in serving up one of each. It would be like a main meal and then the dessert.
Ham and cheese strata is a popular dish that is often served in a holiday brunch. Strata is a layered breakfast casserole made with bread, egg, and cheese. I developed this savory gluten free ham and cheese strata breakfast casserole using my basic low carb quick bread.
When I originally wrote the basic quick bread recipe, it called for 8 eggs. I got several comments that the amount of eggs was too much, so I have provided an option for making the bread with only 6 eggs. I used the 6 egg version in this low carb ham and cheese strata. Here’s out the bread turned out:
Using a standard bread slicer, I get 16 slices of bread out of one 9×5-in loaf. You’ll need to cut the crust off the bread slices. Don’t throw those crusts away! They can be used to make meatballs, meatloaf, or sprinkled on top of a casserole.
You’ll want to start with a layer of bread slices, sprinkle the ham and cheese for the middle layer, and finish off with a second layer of bread slices. The cream and egg mixture is poured over after the layers have been made. The prepared casserole needs to sit for a while in the refrigerator before baking, preferably overnight.
After taking the casserole out of the refrigerator, it should be allowed to sit at room temperature while the oven is preheating. The layered ham and cheese strata egg casserole is baked until the top is brown. The top layer of bread slices should toast up a bit and the egg mix should brown up on top.
This gluten free low carb ham and cheese strata breakfast casserole is chock full of deliciousness. It doesn’t require that much preparation, although you will need to either bake or buy the bread.
I’m confident that you are going to love this low carb breakfast casserole! There is quite a bit of sodium in this dish so if you are watching sodium in your diet, you may want to cut the salt out of the recipe and use a low sodium ham.
Breakfast casseroles like this ham and cheese strata is a fantastic way to use up ham leftovers from a big holiday dinner. A few other low carb dishes that I like to make with leftover ham are:
- Cheesy Cauliflower Ham Casserole
- Spinach Cauliflower Rice Ham Casserole
- Crock Pot Ham and “Potato” Stew
Low Carb Gluten Free Ham and Cheese Strata Breakfast Casserole
Gluten Free Ham and Cheese Strata
A gluten free strata breakfast casserole made with low carb bread. It's prepared the night before and baked in the morning. Perfect for a holiday breakfast!
- 14 slices basic low carb bread crusts removed
- 1 pound fully cooked ham diced
- 2 cups shredded sharp cheddar cheese 8 ounces
- 6 eggs
- 1 1/2 cups cream
- 1 1/2 cups water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Arrange seven slices of bread in a single layer on bottom of a greased 13x9-in baking dish. Top with ham and cheese. Cover with remaining bread slices.
In large bowl, beat together eggs, cream, water, Worcestershire sauce, mustard, salt, onion powder, pepper, and cayenne pepper. Pour over all. Cover and refrigerate overnight.
Preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature while oven preheats. Uncover casserole and bake at 350°F for 50-60 minutes or until browned. Remove from oven and let cool about 15 minutes before serving.
Makes 10 servings
Nutrition per serving: 486 calories, 41.9g fat, 1011mg sodium, 7.6g carbs, 2.8g fiber, 4.9g net carbs, 25.6g protein