Jeff Mauro’s Wake and Bake Breakfast Strata | The Kitchen | Food Network

With some easy prep the night before, Jeff wakes up to an egg, cheese, ham and pretzel roll breakfast casserole that’s ready to be baked!
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Wake & Bake Breakfast Strata
Level: Easy
Total: 1 hr 45 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings


1 tablespoon unsalted butter
12 ounces pretzel buns (3 to 4), cut into 1 1/2- to 2-inch cubes
9 large eggs, beaten
1/4 teaspoon kosher salt
Freshly ground black pepper
3 cups half-and-half
One 7-ounce can pickled, sliced jalapeños, drained
8 ounces honey ham steak, 1/2-inch cubes
6 ounces aged extra-sharp Cheddar, shredded off the block
6 ounces whole milk mozzarella, shredded off the block


Generously butter the bottom and sides of a 9-by-13-inch baking dish. Arrange the buns in a single layer in the dish and set aside.

Combine the eggs, salt, a few grinds of pepper and half-and-half in a large bowl until smooth. Add the jalapeños, ham, Cheddar and mozzarella and stir until evenly mixed. Pour the egg mixture over the buns, stirring if needed to completely coat the buns. Cover and refrigerate for at least an hour, preferably overnight.

Preheat the oven to 350 degrees F.

Uncover the casserole and bake until the top is golden brown and the casserole is set, 45 to 55 minutes. Let cool for 5 to 10 minutes before cutting and serving.

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Jeff Mauro’s Wake and Bake Breakfast Strata | The Kitchen | Food Network

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