Brunch for a crowd? Layer it all in the baking dish the day before serving. Just pop it in the oven for a fuss-free, easy-on-the-host brunch.
Ham, Spinach and Cheese Strata
- Prep Time 40 min
- Total 5 hr 50 min
- Servings 12
- Ingredients 12
Ingredients
- 1 tablespoon butter or margarine
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
- 2 medium red bell peppers, cut into strips
- 1 cup sliced leeks
- 3 cups diced cooked ham
- 2 cups shredded Cheddar cheese (8 oz)
- 1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
- 7 eggs
- 1 1/2 cups milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon pepper
- 2 cups shredded Italian cheese blend (8 oz)
Instructions
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Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
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Step2In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
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Step3Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
Nutrition
410
Calories
26g
Total Fat
29g
Protein
16g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 0g
- Cholesterol
- 200mg
- 67%
- Sodium
- 1080mg
- 45%
- Potassium
- 470mg
- 13%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 5g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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