Filippo Berio Ham and Sun-Dried Tomato Strata

Ingredients

12 oz rustic bread, cut into 1/2-inch thick slices

1 bunch green onions, white and green parts, sliced

2 tbsp Filippo Berio Extra Light Olive Oil

1/4 cup sun-dried tomatoes, cut into strips

6 to 8 oz thick-sliced ham, cut into small chunks

1 cup shredded Fontina cheese, divided

3 eggs

3 to 3 1/2 cups milk

1/2 tsp salt

1/2 tsp freshly ground pepper

1/8 tsp ground nutmeg

Directions

Preheat oven to 325°F. Coat 13- x 9-inch baking pan with nonstick spray.
Toast bread and cut into 1/2-inch cubes. Place in prepared pan; set aside. Reserve 2 tbsp of dark green onion stems in small dish; cover with plastic wrap and refrigerate.
Heat oil in small skillet set over medium heat; cook remaining green onions, stirring, for 1 minute. Stir in tomatoes; cook for 1 minute or until green onions are softened. Spoon over bread; sprinkle ham and 3/4 cup cheese over top. Toss to combine.
In mixing bowl, beat eggs lightly with fork; add 3 cups of milk, salt, pepper and nutmeg. Beat just until combined; pour over the bread mixture. Press down gently with back of spoon. Sprinkle with remaining cheese; cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
Remove plastic wrap; squeeze one of the top bread cubes. (If it’s not squishy, add remaining 1/2 cup of milk). Bake for 40 minutes or until cheese is golden and center is hot. Sprinkle each serving with reserved green onions.

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Ham and Sun-Dried Tomato Strata Recipe