Ham Strata with Greek Salad

  • serves 6
Sandi Richard
Sandi Richard


11 Ratings
Directions for: Ham Strata with Greek Salad


2 cup cooked ham, cubed (1/2 lb or 225 g ham steak)

225 g Asparagus (1/2 lb)

Cooking spray (I like PAM)

6 cup large cubes whole wheat bread (found in bakery section under large bread crumbs)

2 cup cheddar cheese, light, grated

1 small onion

6 eggs

2-1/2 cups 1% milk

1 tsp dry mustard

3 Roma tomatoes

1 green pepper

1/2 English cucumber

1/4 red onion

3/4 cup Feta cheese, crumbled

½ cup black olives (optional)

1 clove garlic minced (or 1 tsp fresh garlic in a jar)

½ tsp lemon pepper

1 tsp thyme leaves

3 Tbsp olive oil

2 Tbsp lemon juice

1 tsp red wine vinegar


1. The night before: Cut ham into cubes. Rinse asparagus, snap off ends and slice into 1” lengths, approximately. Spray a lasagna or large cake pan with cooking spray. Layer in this order; 1/3 each of ham, bread, asparagus and cheese. Repeat to make 3 layers. Finely chop onion and sprinkle over top.

2. Whisk eggs whites in a mixing bowl until frothy. Whisk in yolks, milk and mustard. Pour evenly over casserole. Cover and place in fridge overnight or at least a couple of hours in advance.

3. When you get home for dinner: Preheat oven to 350° F. Uncover casserole and bake in hot oven. Set timer for 60 minutes. While sauce is simmering: Blend together mayonnaise, sour cream and spice to make veggie dip. Let stand in fridge.

See more: Main, Cheese, Bake, Tomatoes, Rice/Grain, Vegetables, Pork, Lunch