Blog Appétit

Breaking up the breakfast routine with this overnight breakfast ham and veggie strata.

Steve and I are pretty routine people. Take that back…we’re extremely routine people. Every morning we do the exact same routine down to the same good morning text after we both get to work. Now I love being routine. I know what I need to do when I wake up, what’s next and most importantly I never miss a step since I do the same thing every single day. But there is one part of my day that I hate being routine at and that’s breakfast.

Breakfast is by far my favorite meal of the day, minus dessert if you count that as a meal (which I do). It’s the one meal where you can eat really whatever your heart desires. Something sweet, savory, carb-y, maybe something fruity or even a smoothie. The options are pretty much endless which is why there’s no need to be routine with breakfast.

So when it comes to the perfect morning breakfast I want something that tastes rewarding because I did get out of bed after all so I think that deserves a reward. I want something with eggs, a little mix of veggies to give it a crunch, some carb loaded bread because hopefully I made it to the gym that morning so need some carbs to re-energize and most importantly something that gets my day started on a good note.

So without further adieu, I introduce to you the ham and veggie breakfast strata. Perfect for a busy morning at home as you can make it the night before and just pop it in the oven the next morning or make it the night before and serve it the next day for a crowd. It’s got a little bit of everything and best of all, it can be made dairy and gluten free. Yes, I’m a millennial and I just went there with this recipe.

Plus, it’s National Celiac Awareness Month so it only seems fitting to do a gluten free recipe. This recipe includes one of my favorite gluten free breads by La Brea Bakery, their multigrain sliced sandwich bread. It has a perfectly nutty crust with a soft interior and flavor from flax seeds, sunflower seeds, pumpkin seeds and millet.

In support of Celiac Awareness Month, La Brea Bakery is hosting a sweepstakes throughout the month of May asking fans to share their La Brea Bakery gluten-free bread creations with their followers. 

Here’s how to enter:

1. Use La Brea Bakery’s Gluten Free White Sliced Sandwich bread or Gluten Free Multigrain Sliced Sandwich bread to create an “award-worthy” recipe.

2. Share a photo with the recipe on Facebook and/or Instagram using #LBBGlutenFree.

3. Be sure to tag @LaBreaBakery and follow the brand on Facebook and Instagram.

On June 3, three lucky winners will receive a $500 Kroger gift card and 5 runner-up winners will received a $50 gift card. By entering, entrants agree to allow La Brea Bakery to use and share the submitted images and recipes.

For more information or to find your local retailer, click here.

Ham and Veggie Breakfast Strata

(Recipe adapted from Martha Stewart.com)

INGREDIENTS 

• 10 large eggs
• 2 1/2 cups almond milk 
• 1 tablespoon Dijon mustard 
• 1 teaspoon smoked paprika 
• 1 teaspoon salt 
• 1 loaf La Brea Gluten Free Sandwich Bread, cut into 1-inch pieces 
• 1 pound baked deli ham, chopped 
• 1/2 red pepper, chopped
• 1/2 orange pepper, chopped
• 8 ounces sharp cheddar, shredded

Instructions 

1. Coat a 3-4-quart baking dish or 9×13 pan. In a large bowl, whisk together the eggs, milk, mustard, paprika, and salt. 
2. Place half of the bread in the bottom of a baking dish. Top with half each of the ham, peppers and cheese. Repeat with a second layer of bread and remaining ham, peppers, and cheese, pressing down as necessary to fit in the baking pan. 
3. Carefully pour the egg mixture over into the bread. Cover and refrigerate overnight. 
4. Preheat the oven to 350 degrees. Pull strata out of fridge and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes.

*Pictures are of dish prior to baking as I meal prepped this for a week long of breakfasts!

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This post was sponsored by La Brea Bakery. All opinions and photos are my own. Thank you so much for supporting my favorite brands that help keep Blog Appétit up and running!