|
Ham, Cheese, and Spinach
Strata
SUBMITTED by Krista L.
“Prepare ahead of time and then popped into the oven when you're
ready.”
3 or 4 large day-old croissants
2 tablespoons butter, melted
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated cheddar cheese
3/4 cup diced ham or cooked sausage
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Cut the croissants into 3/4- to 1-inch cubes and scatter half of
them in a buttered 9 x 13-inch casserole dish. Set the remaining
cubes aside for now. In a large skillet over medium-low heat;
sauté onions in butter for about 5 minutes, stirring often. Stir
in the spinach in batches and cover the pan. Let the spinach
cook until tender, 4 to 5 minutes, stirring occasionally. Spoon
the spinach over the croissant cubes in the casserole. Then
sprinkle on half of the cheese and all of the ham or sausage.
Add the remaining croissant pieces and the remaining cheese. In
a mixing bowl, whisk the eggs, half-and-half, mustard, salt and
pepper just until blended. Pour the egg mixture evenly over the
layers in the casserole. Press the croissants down gently with a
fork to dampen all of it. Cover the casserole and refrigerate it
for at least 2 hours or overnight. Preheat the oven to 350
degrees. Bake the uncovered strata in the center of the oven
until it is puffed and golden brown, about 45 to 55 minutes. Let
cool about 10 minutes before cutting into squares and serving.
|
|
