- 2 flour tortillas - (ea 12" dia)
- 6 slices firm white sandwich bread
- 6 eggs
- 1 cup milk
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- 2 tablespoons chopped fresh sage
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 6 ounces smoked ham cut julienne strips
- 8 ounces cheddar cheese grated
Spray a 3-quart oval baking dish with non-stick spray. Cut 2 end pieces about 3 inches wide from tortillas and set aside. Fit large pieces of tortillas into pan to cover bottom. Remove crusts from bread and cut into cubes, setting aside. Using a whisk, combine eggs with milk and seasonings. Saute mushrooms in butter.
Layer bread cubes, ham, mushrooms, and cheese in the prepared pan. Repeat layers, ending with cheese. Pour egg mixture over each layer as it is completed. Cut reserved tortilla into 3/4-inch strips, brush with a little of the egg mixture, and arrange strips in lattice pattern over top of strata. Cover well with foil and refrigerate 8 hours or overnight.
To bake, remove from refrigerator. Preheat oven to 350 degrees. Place strata on cookie sheet and wrap foil around the outside of the baking dish, making a raised edge to support sides of strata as it bakes. Bake 60 to 90 minutes or until browned and solid. Let sit 10 minutes before removing from the pan.
This recipe yields 6 servings. May be doubled to serve 12.