Wake up to Breakfast Strata Lorraine, a savory and filling dish that is perfect for Sunday brunch or any springtime breakfast. The fact that it’s assembled the night before should be enticing enough. However, the aroma it gives off while baking will seal the deal.
This casserole is packed with fresh spinach, Gruyere cheese and ham, all bound together with eggs and cream. Just pop it into the oven, grab a cup of coffee, and enjoy the company of your family while your oven makes the magic happen.
Breakfast Strata Lorraine
2 tablespoons olive oil
1 yellow onion, diced
Kosher salt and freshly ground black
pepper to taste
1 pound spinach
1 ½ pound loaf of French bread, crusts
removed, and bread cut into 1-inch squares
and toasted until dry (about 9 cups)
8 ounces ham, diced
6 ounces Gruyere cheese, grated
2 ½ cups half-and-half
In a large sauté pan over medium heat, warm 1 tablespoon oil. Add onion and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.
In same pan over medium heat, warm 1/2 tablespoon oil. Add half of the spinach and season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to a colander. Repeat with remaining spinach. Press out excess moisture.
In a large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer mixture to a 4-quart baking dish.
In another bowl, beat together eggs, half-and-half, salt, and pepper to taste. Pour over bread mixture. Cover with plastic wrap. Refrigerate 2 – 16 hours.
Heat oven to 350 F. Remove plastic wrap from strata and cover with lid or foil. Bake for 20 minutes. Uncover and bake until the top has browned and strata is cooked through, 40 –50 minutes more.
(Recipe adapted from williamssonoma.com)