Last Updated October 28, 2021
Honey mustard ham and biscuit strata is fancy enough for holidays, easy enough for a potluck and impressive enough for Sunday brunch.
Disclosure Cuisinart compensated me for this review. Opinions are my own.
Mama always said breakfast was the most important meal of the day. With a breakfast like this, how can you not agree?
We’ve been making stratas in my house for years. Funny thing is…I didn’t know they were called stratas until 2021. We always just called them breakfast casseroles. Strata sounds so much fancier.
It’s basically bread + eggs + milk + meat + cheese.
Instead of using day-old bread, this strata uses a can of refrigerated biscuit dough. You could probably use the flaky ones, but I grabbed the Southern homestyle variety.
With a pair of kitchen shears, cut each biscuit round into quarters. They grow a lot when they bake, so this makes serving a little easier.
Making a strata batter
Basic strata batter includes whisking together eggs, milk and salt and pepper. Since this recipe calls for ham, I added a little stone ground mustard and honey, because honey mustard and ham are a match made in heaven.
I also included some granulated garlic and cayenne. These spices are optional, but help balance out the sweetness of the honey.
Let the ham and biscuit combo rest
Once the batter is whisked up, you’ll fold in your cut up biscuit pieces, along with the cheese and green onions. You want to pick a cheese that melts nicely. I went with cheddar today, but gruyere is also a solid choice.
Pour all of that into a greased 13×9 pan, and then tuck in some pieces of deli meat. In addition to ham, you could also use turkey, chicken or beef.
Here’s a recipe if you want to make your own lunch meat.
Let that pan rest for a good 30-60 minutes. This will allow the egg batter to soak into the dough. You can even rest it in the fridge overnight, so it’s ready to bake the next morning. If you do that, allow it to come back to room temp on the counter for about 20 minutes before cooking.
I baked this on my Cuisinart Clermont Pellet Grill. It cooks baked goods like an oven with an added touch of smoke. Since it bakes at 350F degrees, the smoke isn’t too overwhelming. It’s quite subtle actually. Stronger smoke accents happen when you cook at lower temps like 250F degrees.
How long does it take to bake a strata?
The baking time can range anywhere from 35 to 50 minutes, depending on how cold the pan is when you placed it in the grill. If you just whisked everything together and it sat on the counter for an hour, it should be ready in about 35 minutes.
If you refrigerated it overnight, it could take a little longer. You’ll know it’s done when the biscuits rise and the egg batter is set.
Once it’s cooked through, pull it off the grill and set it on the counter. Finish it off with a couple tablespoons of melted butter.
The butter not only provides added deliciousness, it also really makes those golden hills and valleys of biscuits pop.
For a little contrast, sprinkle on a few more slices of fresh green onions, and this honey mustard ham and biscuit strata is ready to be served.
Honey Mustard Ham and Biscuit Strata
- 5 eggs
- 1 cup milk
- 2 tbsp stone ground mustard
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/4 tsp granulated garlic
- 1/4 tsp coarse-ground black pepper
- 1/8 tsp cayenne optional
- 16 oz can Southern homestyle biscuits raw
- 3/4 cup shredded cheese (cheddar, swiss, gruyere)
- 1/4 cup green onions sliced
- 6 slices ultra-thin Black Forest ham
- 2 tbsp butter melted
- 1 tbsp green onion sliced
- In a large bowl, whisk together the milk, eggs, mustard, honey, salt, garlic, pepper and cayenne.
- Using a pair of kitchen scissors, cut each raw biscuit into 4 pieces.
- Place the biscuits in the bowl of batter and toss to coat.
- Stir in the cheese and green onions.
- Coat a 13x9 pan with cooking spray or oil. Pour the biscuits into the pan.
- Let the pan rest on the counter for 30-60 minutes. Heat the grill to 350F degrees. This will allow the batter to absorb into the biscuits.
- Place the pan on the top rack in the pre-heated grill and bake/smoke for 35-40 minutes.
- Pour the melted butter over the top and sprinkle with the remaining green onions.