I baked this strata for Easter breakfast at church. It's my first time making strata so I wasn't sure if it would turn out good. It would have been so easy to find out if they were cookies. But for food like casseroles and cakes, ones that are baked in a big pan, taking a sample would leave a void on the land(food)scape that would look funny when served. I know my church friends wouldn't have cared if I did so, so I guess it bothered me more than it did for them
Actually it wasn't the taste that I was worrying the most. I mean, what could get wrong if it had cheese, ham, and spinach? Since I changed the recipe a little bit, I was afraid if the mixture wasn't cooked enough using the suggested time -then we would eat undercooked eggs! I didn't have much extra time since I baked the strata at the church' kitchen that morning. Like usual, I worried more than I should have. I brought almost no leftover! The only thing that bothered me was it's sogginess. I will bake the bread first to remove the water content next time.
Spinach Strata Adapted from Kitchen Minion
Ingredients: 12 oz frozen spinach, thawed, squeeze to remove water
1½ c finely chopped onion
1 Tbs unsalted butter
½ tsp salt
½ tsp black pepper
2 tsp nutmeg
10 slices of thin ham
8 cup cubed French bread
2 cup grated parmesan cheese
2¾ c 2% milk
9 large eggs
2 T Dijon mustard
Cook onion in butter in a skillet until fragrant. Add spinach, half portion of salt, pepper, and nutmeg. Stir until well combined.
Spread half of the bread cubes in a buttered baking dish and cover evenly with half of the spinach mixture, half of ham, and half of the cheese. Repeat using the remaining ingredients.
Whisk together milk, eggs, mustard, and remaining salt, pepper, and nutmeg. Pour slowly over strata.
Chill strata overnight. Bake in a preheated oven at 350'F for 45-55 minutes. Serve warm.