I had leftover ham from Easter, so I froze it in smaller packages. The ham bone I’ll use for red beans next week, and the ham pieces I used in this Ham and Egg Breakfast Strata. These breakfast casseroles are always good for weekend company. If I’m doing this for company, I’ll often measure out and have all the ingredients cut and in bags earlier in the day. After supper, I’ll layer everything in the casserole and have it ready to bake in the morning.

The good thing is that it’s done the night before. The strata is good for all ages, and I’ve served it in everything from paper plates for teenagers at the camp to fancy plates for a brunch.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.