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Prosciutto, Egg and Spinach Strata

Total Time

Prep: 20 min. + chilling Bake: 50 min. + standing

Makes

6 servings

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. —Danielle Pfanstiehl, Andover, Connecticut
Prosciutto, Egg and Spinach Strata Recipe photo by Taste of Home

Ingredients

  • 6 large eggs
  • 1-1/4 cups 2% milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 cups day-old cubed bread (1-in. cubes)
  • 1/2 pound sliced prosciutto, cut into 2-in. strips
  • 2 medium Pink Lady apples, peeled and thinly sliced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup chopped Brie cheese
  • 1 cup shredded white cheddar cheese, divided

Directions

  1. In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 478 calories, 25g fat (12g saturated fat), 266mg cholesterol, 1430mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 33g protein.

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