Description
If you have lots of leftover ham from your Christmas festivities, this Ham, Mushroom and Spinach Strata will use it all up!
Ingredients
- 3 Tablespoons Butter
- 8 ounces, weight Sliced Button Mushrooms
- 2 cups Baby Spinach
- 2 cups Cooked And Cubed Ham
- 10 cups Cubed French, Italian, Or Ciabatta Bread (day Old Is Best)
- 2 cups Shredded Monterey Jack Cheese (Swiss Would Be Great Too!)
- 9 Large Eggs
- 2 cups Whole Milk
- 1 teaspoon Salt
- 1 teaspoon Dijon Mustard
- ¼ teaspoons Fresh Ground Black Pepper
- 2 Tablespoons Chopped Fresh Parsley
Preparation
Generously butter or spray a 9×13 casserole dish.
In a medium saute pan, melt butter over medium-high heat. Add mushrooms and cook until lightly browned. Fold in spinach in batches until completely wilted. Stir in cubed ham and stir to evenly combine.
Layer in the cubed bread, then mushroom, spinach, and ham mixture. Sprinkle cheese evenly over top.
Whisk eggs, milk, salt, mustard, and pepper. Pour evenly over other ingredients in the casserole dish. Cover tightly and refrigerate for 1 hour or overnight (overnight is best, but only up to 12–16 hours).
Remove casserole from the refrigerator and allow to sit out at room temperature while your oven preheats. Preheat oven to 375°F.
Bake casserole, uncovered, for 30 minutes. Cover with aluminum foil for the remaining 20–30 minutes. The casserole is done when it’s brown on the edges and puffy in the center, about 55 minutes.
Remove from oven and allow to cool for 5 minutes before serving. Top with chopped parsley, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days.
