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Category: Pork
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 (9 oz) box 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
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tbsp Dijon mustard
1/2 tsp pepper
2 cups shredded Italian cheese blend
Spray 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.
In 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. Heat oven to 325. 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.
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HAM, SPINACH AND CHEESE STRATA
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Category: Pork
Prep Time: Cook Time: Total Time:
1 tbsp butter
1 (9 oz) box 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
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tbsp Dijon mustard
1/2 tsp pepper
2 cups shredded Italian cheese blend
Spray 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.
In 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. Heat oven to 325. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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