Country Ham Breakfast Strata

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Chef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they use the leftover scraps from their house-smoked ham in stewed collard greens, fat back soup and the breakfast casserole they serve at brunch. This pillowy, satisfying strata is a great make-ahead brunch dish—serve it with a crisp green salad on the side.

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