ham strata for easter!
A Family Favorite!
prep time
20 Min
cook time
40 Min
method
---
yield
Ingredients
- 3 cups 3 cups diced ham
- 6 - slices of bacon, diced
- 1 1/2 cups diced fennel bulb
- 1 cup sliced leeks
- 3/4 cup chopped flat-leaf parsley
- 1 cup ricotta cheese (could use part-skim)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 large eggs
- 2 cups milk
- 1 - 10-oz. pkg. frozen chopped spinach thawed & squeezed dry
- 1 - 16-oz. loaf sourdough bread baguette, cut into 1/2-inch slices lightly toasted
- 1/2 cup freshly grated parmesan cheese
How To Make ham strata for easter!
-
Step 1Cook bacon in a large heavy skillet over medium heat until crisp, 5 to 6 minutes. Remove bacon with a slotted spoon and drain on paper towel. Pour off all but 2 tablespoons drippings in Dutch oven and add fennel and leeks. Cook, stirring frequently, until soft, 8 to 10 minutes. Remove from heat; stir in bacon, ham, and parsley. Set aside. Combine ricotta, salt, pepper, and 1 egg in a bowl; stir with a whisk until blended. Whisk in remaining 5 eggs. Stir in milk and spinach. Arrange half of bread slices in a single layer in a lightly greased 13 x 9-inch baking dish. Spoon half of ham mixture evenly over bread slices; pour half of milk mixture evenly over ham mixture. Repeat layers. Sprinkle with Parmesan. Cover and refrigerate 8 hours or overnight. Uncover and bake until set at 350 degrees F, 40 to 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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