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.

Recipe by Cooking Light June 2001

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Yield:
8 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

328 calories; calories from fat 27%; fat 10g; saturated fat 3.7g; mono fat 3.9g; poly fat 1.4g; protein 20g; carbohydrates 39.5g; fiber 3.7g; cholesterol 130mg; iron 3.5mg; sodium 816mg; calcium 337mg.
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