I fudged the recipe a bit, but it still turned out great! The biggest change was that I used sourdough instead of french bread and for the first time I made a strata that wasn't soggy! I don't know if the two are really connected, but I might stick with the denser bread. The strata would be good for breakfast, but I made it for dinner with a side salad.
Cheddar, Ham and Spinach Strata
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Chill: 6 Hours
Amount per serving
- Calories: 516
- Fat: 27g
- Saturated fat: 14g
- Protein: 31g
- Carbohydrate: 38g
- Fiber: 3g
- Cholesterol: 331mg
- Sodium: 416mg
- 3 tablespoons unsalted butter, plus more for greasing pan
- 1 onion, finely chopped
- 1 10-oz. package frozen spinach, thawed, squeezed dry and chopped
- 1 1/2 teaspoons salt
- 6 ounces ham, chopped
- 12 ounces grated low-fat Cheddar (3 cups)
- 1 large Italian or French bread (about 1 lb.), cut into 1/2-inch-thick slices
- 10 large eggs
- 1 tablespoon Dijon mustard
- 3 cups half-and-half
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp. salt and heat through. Stir in ham; let cool.
- Set aside 1 cup cheese, cover and refrigerate. Butter a 9-by-13-inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture, then half of remaining cheese. Repeat with remaining bread, spinach and cheese.
- Whisk together eggs, mustard, remaining salt and half-and-half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.
- Uncover strata and bring to room temperature. Preheat oven to 350°F. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.
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