Sourdough Strata with Ham, Spinach, and Gruyere
A breakfast strata made with sourdough bread for extra zing. This ham and spinach strata is perfect for breakfast, brunch, or dinner.
Servings: 8 people
Ingredients
- 1 cup diced onion
- 1 Tablespoon olive oil
- 3 cups roughly chopped or torn spinach, packed
- 1 Tablespoon butter roughly - to grease pan
- 10 large eggs
- 4 cups milk
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 8 cups sourdough bread roughly torn into 1" squares
- 1 cup chopped ham
- 2 ½ cups shredded gruyere about ⅓ lb of cheese
Instructions
- Preheat the oven to 350 degrees F.
- Sautee the onion in the olive oil over medium high heat in a large saute pan. Once the onion begins to soften (about 5 minutes), add the 3 cups of torn/roughly chopped spinach. Cook together until it wilts.
- Grease a 3 quart baking dish with butter.
- Beat the eggs, milk, pepper, and nutmeg together.
- Place a single layer of the bread into the buttered baking dish.
- Scatter half of the ham, plus half of the onion and spinach mixture on top. Scatter half of the cheese on top of that.
- Place a second layer of bread on top of that.
- Scatter the remaining ham, onion, spinach, and cheese on top.
- Pour the egg and milk mixture over everything. Firmly press down on it all so that the bread absorbs the liquid.
- For best results, let the strata sit covered in the fridge for at least three hours or up to overnight/12 hours. Bake at 350 degrees F for 1 hour and 15 minutes.