Recipe: Spinach, Ham and Cheese Strata

This recipe for Spinach, Ham and Cheese Strata is a delicious easy to make versatile dish that everyone will love. It’s perfect for breakfast or brunch and lunch or supper as well.

I adapted this recipe from a basic Cheese Strata recipe I’ve made for years.

You can use any bread you like…. white bread will make a softer textured Strata and will have a more custard like inner center. If you use a hearty bread such as an Italian bread the texture will also be heartier, also very delicious.

I use either leftover ham from a baked ham meal or I buy those single ham slices in the meat section of the grocery store.

This recipe is a wonderful dish to bring to a work food day or a pot luck supper. I hope you try it!

Enjoy!



Recipe: Spinach, Ham and Cheese Strata

All you need:

1 loaf of bread, ripped into small pieces
2 cups thick sliced baked ham, cubed
1 cup cheddar cheese, divided
4 tablespoons butter, divided
1 small onion, finely chopped
8 eggs
2 ½ cups milk
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 box frozen spinach, thawed, and squeezed dry

All you have to do:

Butter a 13 x 9 inch baking dish. Arrange the bread in the bottom of the dish. Add the cubed ham and ½ cup of the cheddar cheese. Toss until the ham, cheese and bread are evenly mixed. Set aside.

In a large bowl, beat together the eggs, milk, garlic powder, salt and pepper until well mixed. Set aside.

Heat a large skillet over medium heat.

Add 2 tablespoons butter until it melts.

Add the onion until onions are translucent.

Add the spinach and sauté for about 5 minutes.

Add the spinach mixture to the bread mixture. Mix until evenly mixed through out.

Pour the egg mixture over the bread pieces.

Dot the top of the casserole with the remaining 2 tablespoons of butter.

Cover with foil, pressing down on top of the mixture. Refrigerate overnight.

The next morning put the casserole with the foil still on it into a cold oven set for 350 degrees and bake for 25 minutes. Gently remove the foil and sprinkle the remaining ½ cup of the cheddar cheese over the top.

Bake for an additional 20 minutes. The casserole will puff up. It is best to serve it immediately. You can also take it to work and serve it warm, the casserole just won’t be puffy but it will still be delicious.