Ham & Gruyère Breakfast Strata A rich, savory breakfast bake layered with @stonehousebread sourdough, ham, and gruyère cheese for an elevated Easter brunch. Ingredients 3 cups @stonehousebread sourdough, cubed 1 1/2 cups diced ham 1 1/2 cups shredded gruyère cheese 5 eggs 2 cups milk 2 teaspoons dijon mustard 1 small shallot, finely diced Salt and pepper (to taste) 2 teaspoons garlic powder 3 tablespoons melted butter 1/2 cup freshly grated parmesan cheese Parsley for garnish Instructions Preheat oven to 350°F. Sauté ham until lightly browned, add shallot until it becomes soft and fragrant. In a large bowl, whisk together eggs, milk, dijon mustard, granulated garlic, salt, and pepper until well combined. Add melted butter, salt, and pepper to cubed bread and mix to combine. Layer the sourdough, ham and shallot mixture, and cheese. Pour the egg mixture evenly over the bread, meat, and cheese. Top with remaining cheese. Cover and bake for about 35–40 minutes, or until the center is set and the top is golden. Remove from oven, add parmesan cheese and broil for a few minutes to create a golden brown crust. Let rest for 5–10 minutes before serving. Garnish with fresh parsley and enjoy! Stonehouse is available at @meijerstores @krogerco and @wholefoods across Michigan! easterbrunch stonehousebread traversecitymichigan LTKSeasonal LTKHome LTKfoodie