Ham Mushroom Spinach Strata Recipes

HAM, MUSHROOM AND SPINACH STRATA

Steps:

• Generously butter or spray a 9x13 casserole dish.
• In a medium saute pan, melt butter over medium-high heat. Add mushrooms, and cook until lightly browned. Fold in the spinach in batches until completely wilted. Stir in the cubed ham and stir to evenly combine.
• Layer in the cubed bread, then mushroom, spinach, and ham mixture. Sprinkle cheese evenly over top.
• Whisk the eggs, milk, salt, dijon mustard, and pepper together. 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 the 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 the 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.

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

HAM & BRIE STRATA

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

HAM, SPINACH AND CHEESE STRATA

Steps:

• 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°F. 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.

HAM, MUSHROOM, & SPINACH STRATA

Steps:

• Spray a 9"x11" dish with cooking spray.
• In a large skillet, heat olive oil; add onion and garlic. Cook for 3 minutes.
• Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
• In a medium bowl, whisk together eggs, half and half, sour cream, and remaining salt & pepper. Mix in the cream cheese.
• In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
• Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
• Top with remaining 1/2 cup shredded cheese.
• Cover and refrigerate for 1 hour or overnight.
• Let come to room temperature. Preheat oven to 350 degrees.
• Uncover and bake for 45 minutes. Let cool 15 minutes before serving.
• Note: If using a 9"x13" dish, you may need to add more mushrooms and spinach, and maybe bake a little longer.

HAM, SPINACH, AND CHEESE STRATA

Steps:

• 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 the ham, the 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 and 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 (overnight is great).
• Heat oven to 325°F 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.