Ham, Cheese & Spinach Strata

Serves 12

  • 3-4 large day-old croissants
  • 2 tablespoons of butter
  • 1 cup finely chopped onion
  • 8 oz. fresh baby spinach chopped
  • 2 cups grated sharp cheddar
  • 3/4 cup diced ham
  • 6 eggs
  • 2-1/4 cups Half & Half
  • 2 teaspoons Dijon
  • 3/4 teaspoons salt
  • 1/4 teaspoons pepper
  • 1 teaspoon dried basil
    •

    Butter a 9 x 13 inch casserole pan and cut the croissants into 3/4" pieces (6 cups). Scatter half into casserole pan and set the others aside.

    Melt butter and sauté the onion for 5 minutes. Stir in spinach and cover pan. Cook until tender (4-5 minutes).

    Spoon spinach over croissants in casserole. Sprinkle on 1/2 the cheese and all of the ham. Add remaining croissants.

    In a mixing bowl, whisk eggs, Half & Half, mustard, salt, pepper and basil.

    Ladle liquid evenly over layers of casserole. Press croissants down with a fork to dampen all of it. Cover with plastic wrap and refrigerate for a minimum of 2 hours, or overnight, if possible.

    Preheat oven to 350 degrees F. Bake 45-55 minutes.

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