Gluten Free Ham and Cheese Skillet Strata Recipe
If you need a hearty breakfast – or if you’re craving breakfast for dinner – this is a quick and simple recipe you’ll turn to again and again. It’s like a ham and cheese sandwich, but baked. With a few staples like eggs and bread, you can whip up this dish in under 30 minutes.
It’s comfort in a cast-iron and is perfect for chilly winter weather!
Recipe notes: In recipes that rely on eggs as the base, I always make sure to use quality eggs. I like cage-free eggs from Nature’s Yoke. Make sure to check your deli ham and Worcestershire sauce to ensure they are gluten-free. Typically, Worcestershire sauce is gluten-free in the U.S. but might not be if it’s an off-brand or if it’s imported.
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 6 slices gluten free sandwich bread cut into 1-inch pieces
- ½ pound thick sliced deli ham diced
- 4 green onions sliced
- 6 large cage-free eggs
- 1 ½ cups milk
- 4 ounces cheddar cheese grated (2 cups grated)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon pepper
Preheat oven to 425 degrees.
Heat a cast iron skillet over medium heat for 2 minutes. Add the oil and butter. As soon as the butter is melted, add the bread cubes. Toss to coat and cook, stirring occasionally, until the bread is slightly toasted, about 5 minutes. Add the ham and green onions and cook, stirring, for another minute.
In a large mixing bowl, whisk together the eggs, milk, cheese, Worcestershire sauce, salt, mustard, and pepper. Pour over the bread and press down gently with a spatula.
Bake for 20 minutes, or until golden brown and set. Let cool 5 minutes before serving.
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