Shelly's Recipe

HAM BRUNCH STRATA

Category: Breakfast Casseroles

3 cups diced ham
6 slices bacon, diced
1 1/2 cups diced fennel bulb
1 cup sliced leeks
3/4 cup chopped flat-leaf parsley
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 large eggs
2 cups milk
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (16-ounce) loaf sourdough bread baguette, cut into 1/2-inch slices and very lightly toasted
1/2 cup freshly grated Parmesan cheese

Cook bacon in a large heavy skillet over medium heat until crisp, 5 to 6 minutes. Remove bacon with a slotted spoon and drain on paper towel. Pour off all but 2 tablespoons drippings in Dutch oven and add fennel and leeks. Cook, stirring frequently, until soft, 8 to 10 minutes. Remove from heat; stir in bacon, ham, and parsley. Set aside.

Combine ricotta, salt, pepper, and 1 egg in a bowl; stir with a whisk until blended. Whisk in remaining 5 eggs. Stir in milk and spinach.

Arrange half of bread slices in a single layer in a lightly greased 13 x 9-inch baking dish. Spoon half of ham mixture evenly over bread slices; pour half of milk mixture evenly over ham mixture. Repeat layers. Sprinkle with Parmesan. Cover and refrigerate 8 hours or overnight. Uncover and bake until set at 350 degrees F, 40 to 45 minutes. Serves: 6