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Buttery Croissant Strata with Spinach and Prosciutto

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"Living up in the mountains with multiple ski resorts just minutes away, we have a lot of guests pass in and out of the house year-round. This casserole has become a go-to when our overnight guests are hungry for brunch. I simply assemble it the night before, pop it in the fridge, and bake it off the next morning. It's so quick and easy to assemble—but the best part is how mouthwateringly delicious it is. The croissants are buttery and soft, the eggs are light and fluffy, it's cheesy (duh) and filled with spinach and herbs, and the prosciutto is crisp and salty. It is definitely a step up from grandma's...or whoever's recipe you've been using. You can eat the casserole as is, or top it with your favorite fruit jam for a sweet and savory twist. Or if you're like me and love a good breakfast for dinner, this is a really great option, too."

List of Ingredients

â—¦ 3 tablespoons salted butter, thinly sliced, plus more for greasing
â—¦ 6 croissants, roughly torn into thirds
â—¦ 8 large eggs
â—¦ 3 cups whole milk
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon chopped fresh sage
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ Kosher salt and freshly ground pepper
â—¦ 12 ounces frozen spinach, thawed and squeezed dry
â—¦ 1 ½ cups shredded Gouda cheese
â—¦ 1 ½ cups shredded Gruyère cheese
â—¦ 3 ounces thinly sliced prosciutto, torn


Recipe

Preheat the oven to 350° F. Grease a 9 x 13-inch baking dish.

Arrange the croissants in the bottom of the baking dish and cover with the sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan until no longer hot to the touch, about 10 minutes.

In a medium bowl, whisk together the eggs, milk, mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ cup of each cheese. Carefully pour the mixture over the toasted croissants, distributing it evenly. Top with the remaining cheese and add the prosciutto to finish. Cover and refrigerate for at least 30 minutes or overnight.

When ready to bake, remove the strata from the fridge and preheat the oven to 350° F.

Bake until the center of the strata is set, about 45 minutes. If the croissants begin to brown before the strata is finished cooking, cover with foil and continue baking. Remove the strata from the oven and let cool for 5 minutes before serving.

Serves 8