Think of a strata like a breakfast casserole, with an eggy mixture transforming day-old bread into a silky rich texture, with ham, cheese and spinach for plenty of flavor and texture.
Ham & Veggie Strata
Please note: For best results, after assembly, the strata should be refrigerated for at least 4 hours. You can prepare the strata the evening before you wish to enjoy it, and let it sit in the fridge overnight. Then, in the morning, all you have to do is bake it!
- 8 slices of bread (preferably wheat), cubed
- 1 (8-ounce) ham steak, cut into 1” cubes
- 6 large eggs
- 2 cups milk
- 1 onion, chopped
- 1 pepper (any color), chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese, divided
- 1 can spinach
- Pepper, to taste
- Grease a 9×13” pan, then spread bread cubes evenly in the bottom of the pan. Set aside.
- Drain spinach using a colander and pat dry with paper towels. Set aside.
- In a large skillet, heat oil over medium heat. Add chopped pepper and onion, and saute for 3 to 5 minutes, stirring occasionally.
- Add in ham and spinach, and continue cooking for another 1 to 3 minutes. Stir intermittently. Remove from heat and set aside.
- In a medium mixing bowl, whisk together eggs, milk, 1/2 cup cheese, and garlic powder. Season with pepper, to taste. Pour egg-milk mixture over the bread.
- Next, add the ham and vegetable mixture to the pan in an even layer. Top with remaining 1/2 cup of cheddar cheese.
- Cover and refrigerate for 4 hours, or overnight.
- Preheat the oven to 350°F and remove strata from the fridge, removing the cover.
- Bake for 45 to 50 minutes, or until a knife inserted in the middle comes out clean. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
- Recipe: Chelsea Johns
- Video and photo: Dish Works