Ham and Gruyere Breakfast Strata

Name: Ham and Gruyere Breakfast Strata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 10 cups Day-Old Country Bread, cut into 1-inch cubes; 2 tablespoons Unsalted Butter; 10 ounces Cooked Ham, diced; 8 ounces Gruyere Cheese, shredded; 8 Large Eggs; 2 1/2 cups Whole Milk; 1/2 cup Heavy Cream; 1 tablespoon Dijon Mustard; 1 teaspoon Kosher Salt; 1/2 teaspoon Black Pepper; 3 tablespoons Fresh Chives, chopped; 1 teaspoon Fresh Thyme Leaves

Finished ham and Gruyere breakfast strata with a plated slice

Tammy Boyd

Published: July 2, 2026

Categories: Breakfast Casseroles, Breakfast Eggs, Pork

Tags: Breakfast, Brunch, Make-Ahead, Casserole, Ham, Gruyere, Egg Bake, Holiday Breakfast

Ham Gruyere Strata

A savory make-ahead breakfast strata with toasted bread cubes, diced ham, nutty Gruyere, herbs, and a custardy egg base.

Prep Time:25 minCook Time:50 minTotal Time:75 minServings:8Difficulty:Easy

Ham and Gruyere Breakfast Strata is the kind of egg bake that rewards a little planning. Cubes of sturdy bread soak up a seasoned egg custard overnight, then bake into a tender center with crisp golden edges.

Gruyere gives the strata a nutty, savory depth that works well with smoky ham, Dijon mustard, chives, and thyme. Toasting the bread first keeps the finished bake from turning soft or watery while still letting it absorb plenty of custard.

This recipe is built for brunch, holidays, and busy mornings because most of the work happens the night before. In the morning, let the dish stand while the oven heats, then bake until the center is set and the top is browned.

Serve the strata warm after a short rest so the slices hold together neatly. A simple green salad, roasted asparagus, fruit, or crisp breakfast potatoes make it feel complete without adding much extra work.

Nutrition (per serving)

Calories:410 kcal

Protein:24 g

Carbs:27 g

Fat:23 g

Directions

1

Butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and toast at 325 degrees F for 12 to 15 minutes, stirring once, until dry and lightly golden.
2

Scatter half of the toasted bread in the prepared baking dish. Add half of the ham and half of the Gruyere, then repeat with the remaining bread, ham, and cheese.
3

Whisk the eggs, milk, cream, Dijon mustard, salt, pepper, chives, and thyme in a large bowl until the eggs are fully blended and the herbs are evenly distributed.
4

Pour the custard slowly over the bread mixture, pausing to let it sink between the cubes. Press the top gently with a spatula so the bread is evenly moistened.
5

Cover the dish tightly and refrigerate for at least 4 hours, or overnight, so the bread can absorb the custard.
6

Remove the strata from the refrigerator 30 minutes before baking. Heat the oven to 350 degrees F.
7

Uncover and bake for 45 to 50 minutes, until the top is deeply golden, the edges are puffed, and a knife inserted near the center comes out without loose custard.
8

Let the strata rest for 10 minutes before slicing. Serve warm, with extra chives over the top if desired.

Ingredients

Day-Old Country Bread, cut into 1-inch cubes:10 cups
Unsalted Butter:2 tablespoons
Cooked Ham, diced:10 ounces
Gruyere Cheese, shredded:8 ounces
Large Eggs:8
Whole Milk:2 1/2 cups
Heavy Cream:1/2 cup
Dijon Mustard:1 tablespoon
Kosher Salt:1 teaspoon
Black Pepper:1/2 teaspoon
Fresh Chives, chopped:3 tablespoons
Fresh Thyme Leaves:1 teaspoon

Tips & Notes

Use firm bread such as sourdough, country loaf, or a French boule; very soft sandwich bread can collapse after soaking.
If the top browns before the center sets, tent the dish loosely with foil for the last 10 minutes.
The assembled strata can be refrigerated up to 18 hours before baking.