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.
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.
What is ham and cheese strata?
Cheese strata with ham is a popular dish that is often served at a holiday brunch. Strata is a layered breakfast casserole made with bread, egg, and cheese.
The word strata means layers. And when it comes to food, the word refers to a dish where bread is layered with the filling to create strata (or layers).
Strata is similar to an egg and cheese quiche or a cheese frittata in that the main ingredients are eggs and cheese. However, this dish differs in that bread slices are typically included. There an also be meat and vegetables in the casserole.
Where to get keto bread slices
If you made your own keto bread, you’ll want to slice the loaf. I like to use a bread slicer to get perfect slices. For my 9×5-in loaf I got 16 slices.
How to make ham and cheese strata
The ingredients needed to make the ham and cheese strata are:
- low carb bread slices (either homemade or store bought)
- cooked ham (leftovers are perfect)
- cheddar cheese (it’s best to buy a block and shred it yourself)
- heavy cream and water
- Worcestershire sauce
- Spices (ground mustard, salt, onion powder, ground black pepper, and cayenne pepper)
You’ll want to start with a layer of bread slices. Next the diced ham is sprinkle over the bread.
Shredded or grated cheddar cheese is spread over the ham to complete the middle layer.
The casserole is topped off with a second layer of bread slices. Then a mixture of heavy cream, water, and eggs is poured over the layers.
Once prepared, the casserole is placed in the refrigerator so the bread soaks up the egg and cream mixture. It’s preferable to have it sit overnight. This makes it a perfect make ahead casserole for a holiday brunch!
Baking the strata casserole
It’s best not to bake the prepared casserole straight from the refrigerator. 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.
Why the casserole works
This gluten free low carb breakfast casserole is chock full of deliciousness. And it doesn’t require that much preparation, although you will need to either bake or buy the bread. Plus it can be made the day before!
I’m confident that you are going to love this low carb ham and cheese strata! 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
I hope you enjoy this easy to make layered breakfast casserole. And let me know what you think in the comment section below if you do give it a try.
Gluten Free Ham and Cheese Strata
Recipe Video (Click on Image to Play)
- Arrange seven slices of bread in a single layer on bottom of a greased 13×9-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.
Array ( [serving_size] => 1 [calories] => 486 [carbohydrates] => 7.6 [protein] => 25.6 [fat] => 41.9 [sodium] => 1011 [fiber] => 2.8 [serving_unit] => slice )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in December 2018. Originally published December 2014.