Spinach-and-Prosciutto Strata

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Looking for the perfect breakfast dish to serve to your family or overnight guests? Try this Spinach-and-Prosciutto Strata recipe. The prosciutto gives this egg dish so much flavor. Here's a tip - day-old or stale bread absorbs liquid best.


8 servings


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3 cups fat-free milk, divided
1 cup sliced green onions
1 (16-ounce) loaf peasant bread, cut into 2-inch cubes
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons olive oil
3 cups quartered cremini mushrooms (about 6 ounces)
1 cup finely chopped red bell pepper
3/4 cup chopped prosciutto (about 3 ounces)
2 garlic cloves, minced
3 tablespoons chopped fresh basil, divided
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
4 large eggs
2 large egg whites
Cooking spray
3/4 cup (3 ounces) shredded Asiago cheese, divided


Combine 2 cups milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.

Preheat oven to 375°.

Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes. Add bell pepper; sauté 3 minutes. Add prosciutto and garlic; sauté 1 minute. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.

Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375° for 1 hour or until set.

Created date

June 2001

Nutritional Information

Calories 328
Caloriesfromfat 27 %
Fat 10 g
Satfat 3.7 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 20 g
Carbohydrate 39.5 g
Fiber 3.7 g
Cholesterol 130 mg
Iron 3.5 mg
Sodium 816 mg
Calcium 337 mg