Ham And Cheese On Rye Strata
|Cooked ham||1⁄2 Pound, cut into 1/2-inch cubes|
|Rye bread slice||8 , cut into 1-inch cubes (Use Either Seeded Or Unseeded Variety)|
|Monterey jack cheese||3⁄4 Pound, coarsely grated|
|Eggs||4 , lightly beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Dijon-style mustard||1 Teaspoon|
|Cayenne pepper/A few drops of tabasco sauce||1 Pinch|
|Worcestershire sauce||1⁄2 Teaspoon|
|Finely chopped scallions||1⁄3 Cup (5.33 tbs) (Use Both White And Tender Greens)|
Combine ham and bread cubes and spread in greased baking pan.
Sprinkle with half the grated cheese.
Mix together remaining ingredients in bowl and pour over ham, bread, and cheese.
Top with remaining cheese and refrigerate at least 2 hours, preferably overnight.
Approximately 30 minutes before baking, remove strata from refrigerator and preheat oven to 325°.
Bake for 45 minutes, or until surface is golden-brown.
Let "rest" 10 minutes before serving.