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.




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