Salty prosciutto with buttery croissant bits, mixed with sautéed spinach, eggs and loads of sharp cheddar make this Prosciutto and Spinach Strata the absolute perfect breakfast dish.
Add this recipe to your weekend brunch roster, amigos. Not only is it a great way to utilize day-old croissants, but this Prosciutto and Spinach Strata is so loaded with flavour that it’s almost impossible not to go back for seconds.
This recipe is a great one to make if you have day-old croissants on hand or if you happen to find some discounted at the grocery store. One person’s clearance croissants can be your breakfast prize, as they say.
Any Time of Day
Not up early enough for breakfast? Serve this delicious egg dish for brunch. Not up early enough for brunch either? Have this Prosciutto and Spinach Strata for dinner (no judgment, we’ve all been there).
There’s Nothing Not To Love
Quite honestly, there’s nothing not to love about this recipe. Even my kids liked it – and that’s truly saying something. This alone makes it worth cooking. Another perk about this recipe is that the ingredients are super easy to find at your local grocery store. The items aren’t seasonal, so you can enjoy this Prosciutto and Spinach Strata all year long.
- Croissants
- Prosciutto
- Butter
- Spinach
- Aged Cheddar
- Eggs
- Milk
- Cream
- Dijon
How It All Comes Together
Don’t be too intimidated by the amount of steps required in this recipe. It sure looks like a lot at first glance, but I assure it’s super simple (and worth it). There’s not a whole lot of ways to fumble this recipe, to be honest, which is also a bonus.
So how does it all come together? Here’s the secret:
- Rip apart day-old croissants (no knife skills needed, use your hands). Toast them at 350°F for 5 minutes.
- Sauté the spinach with butter.
- Whisk the eggs, cream, milk and Dijon. Season with salt and pepper.
- Fold in the spinach, prosciutto and shredded cheese (I can never not hear Moira say this to David).
- Lightly grease your casserole dish.
- Add the toasted croissant pieces to the casserole dish.
- Pour the egg mixture over top.
- Sprinkle some more shredded cheese.
- Cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes.
- Serve and enjoy!
Tips of the Trade
If you’re looking to make this Prosciutto and Spinach Strata ahead of time, I don’t recommend adding the toasted croissants to the egg mixture. Simply complete all of the recipe steps aside from assembling. Keep the toasted croissants in a sealed bag or container in the pantry, and store the egg mixture in the refrigerator. When you’re ready, place the toasted croissants at the bottom of your greased casserole dish, dump the prepared egg mixture over top, sprinkle with a bit of shredded cheese and bake! This will avoid your croissants becoming soggy.
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Prosciutto and Spinach Strata
Ingredients
- 6 Croissants, large, roughly torn
- 2 Tbsp Butter
- 1 cup Spinach
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 8 Eggs, large
- 1 cup Aged Cheddar, shredded
- 4 oz Prosciutto, torn
- 1/4 tsp Salt and Pepper, to taste
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 casserole dish. Set aside.
- On a large baking dish, evenly distribute torn pieces of croissants. Toast in the preheated oven for 5 minutes. Set aside.
- In a large skillet, melt butter over medium heat. Add spinach and sautee until wilted. Set aside and allow to cool completely before moving on to next step.
- In a large bowl, whisk eggs, milk and cream until smooth. Fold in spinach, prosciutto and 3/4 cups of shredded cheese. Season with salt and pepper.
- Evenly distribute toasted croissant pieces at the bottom of the greased casserole dish. Pour egg mixture overtop. Sprinkle with remaining shredded cheese and season with salt and pepper.
- Cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes.
- Serve and enjoy!
Nutrition
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