Green Eggs and Ham Strata

green eggs and ham strata in a red baking dish

This green eggs and ham strata is cheesy, savory, and great for your next brunch party.



4 T unsalted butter
3 cloves garlic, peeled and crushed
One large loaf of country or sourdough bread, torn into bite sized pieces (about 8 cups)
6 large eggs
1 1/2 C whole milk
1 C half and half
1 tsp kosher salt
1/2 tsp black pepper
5 oz kale, ribs removed
1 T chopped thyme
2 C cubed ham
1 1/2 C grated sharp cheddar cheese
1 1/2 C grated gruyere or emmentaler cheese


Preheat your oven to 375.

Melt butter with garlic over medium low heat. Let it sizzle gently for about a minute. Let cool for a few minutes. Spread your bread pieces out in an even layer on a rimmed baking sheet. Season lightly with salt and pepper and drizzle over three tablespoons of your garlic butter. Bake for 18-20 minutes, or until light golden brown and crunchy. Set aside.

In a blender combine the eggs, milk, half and half, salt, pepper, kale, and chopped thyme. Blend until mixture is thoroughly combined and frothy. The kale may not entirely break down, which is fine. The custard should be light and minty green in color.

Grease a 9×13 baking dish with the remaining garlic butter. Layer in half of the croutons, followed by half of the ham and half of your grated cheese. Repeat with the remaining croutons and ham. Then pour the custard evenly over all of the croutons. Top with the remaining cheese.

Cover tightly with lightly greased aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until puffed, golden brown, and set in the middle. Let cool for 15 minutes before serving.


Feel free to substitute different cheeses, meats, or leafy greens in this. Just keep the ratios of bread to add-ins to custard about the same, and you’ll be golden.

Finding thick cut ham is sometimes tricky. I suggest buying a ham steak, which can be found in the meat case, by the larger cuts of ham. I used one 8 ounce ham steak in this recipe.

Greasing the side of the aluminum foil that touches the strata helps to prevent the top layer of strata from sticking to the foil.

Cooking times may vary by five to ten minutes, give or take, depending on how shallow your baking dish is. A good rule of thumb is to begin checking at around minute 50. 

Keywords: green eggs and ham strata, green eggs and ham casserole, breakfast casserole, easy brunch dish, brunch for a crowd, brunch party dish