PROSCIUTTO, FETA, AND SPINACH STRATA
Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever.
Provided by alice Dave
Categories Breakfast
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary.
- Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread.
- Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil.
- Repeat with second layer of bread and the remaining ingredients in the same order.
- Cut remaining bread into 1/4 inch cubes and scatter evenly on top.
- Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top.
- Cover and refrigerate overnight or for at least 5 hours (optional).
- Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Born 1985
[email protected]I would not recommend this recipe. It's not worth the effort.
Nithira Dakshitha
[email protected]This recipe is a waste of time. The strata was bland and flavorless.
Anisa Yavari
[email protected]I'm not sure what I did wrong, but the strata didn't rise properly. It was still edible, but it wasn't very pretty.
Noo Name
[email protected]The recipe was easy to follow, but the strata didn't turn out as fluffy as I expected.
Molchand Molchand
[email protected]The strata was a little dry. I think I'll add more milk next time.
Aubrey Craft perez
[email protected]This was a little too salty for my taste. I think I'll use less prosciutto next time.
GAMING IROSHA
[email protected]I've made this strata several times now and it's always perfect. It's the perfect dish for a lazy weekend brunch.
Baba irfan
[email protected]This is my new favorite breakfast casserole. It's so easy to make and it's always a hit with my family and friends.
Habibinsaf
[email protected]I made this for a brunch party and it was a huge success. Everyone loved it!
Dana Mayeaux
[email protected]This recipe is a great way to use up leftover bread. I had a loaf of French bread that was about to go stale, and this was the perfect way to use it up.
Mark lopez
[email protected]I'm not a fan of feta cheese, so I used shredded mozzarella instead. It was still very good.
Lashanda Bain
[email protected]I'm a vegetarian, so I substituted the prosciutto with sun-dried tomatoes. It was still delicious!
haresh banty
[email protected]This was easy to make and turned out great! I used a loaf of sourdough bread, which gave it a nice tangy flavor.
Pravej Ansari
[email protected]I'm not usually a fan of strata, but this recipe changed my mind. The prosciutto and feta added a nice salty flavor, and the spinach added a pop of color and freshness.
Gayatri Bhusal
[email protected]This strata was a huge hit with my family! The combination of prosciutto, feta, and spinach was perfect, and the bread soaked up all the delicious flavors. I will definitely be making this again.