Goat Cheese, Artichoke, and Smoked Ham Strata

Goat Cheese, Artichoke, and Smoked Ham Strata Randy Mayor; Melanie J. Clarke


  • 3 1/4 cups 1% low-fat milk, divided
  • 1 (8-ounce) carton egg substitute
  • 1 (4-ounce) package goat cheese
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 2 garlic cloves, minced
  • 10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 8 ounces 33%-less-sodium smoked ham, coarsely chopped
  • 2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
  • 1/2 cup (2 ounces) shredded fontina cheese


Preheat oven to 350°.

Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.

Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.

Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.

    To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.
  • Yield: 8 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 379
Caloriesfromfat per serving: 29%
Fat per serving: 12.4g
Saturated fat per serving: 6.9g
Monounsaturated fat per serving: 3.8g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 25.2g
Carbohydrate per serving: 40.2g
Fiber per serving: 2.7g
Cholesterol per serving: 43mg
Iron per serving: 3.8mg
Sodium per serving: 1107mg
Calcium per serving: 331mg

Good to Know

This warm breakfast casserole is a cheese lover's dream. Using mild fontina cheese in combination with the tart flavor of goat cheese gives a creamy texture with nearly half the fat as similar recipes. You can make this ahead of time, refrigerate overnight, and bake it the next day.