Goat Cheese, Artichoke, and Smoked Ham Strata

Goat Cheese, Artichoke, and Smoked Ham Strata
Photo by Randy Mayor

Ingredients

  • 2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
  • ½ cup (2 ounces) shredded fontina cheese
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ½ teaspoon chopped fresh thyme
  • 3 ¼ cups 1% low-fat milk, divided
  • 1 (8-ounce) carton egg substitute
  • 1 (4-ounce) package goat cheese
  • + 6 more ingredients
    • 2 garlic cloves, minced
    • 8 ounces 33%-less-sodium smoked ham, coarsely chopped
    • ¾ teaspoon freshly ground black pepper
    • Cooking spray
    • 1/8 teaspoon ground nutmeg
    • 10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes

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...

View full recipe at My Recipes

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