Spinach & Prosciutto Strata (Egg Casserole)

Cashmere & Cocktails

why you'll love this recipe: 

– It's perfect for Easter brunch (or any brunch who are we kidding?) – It's super simple to make! – It's even kid-approved!


– Croissants – Butter – Spinach – Whole Milk – Heavy Cream – 8 Eggs  – Aged Cheddar – Prosciutto – Salt and Pepper


Preheat oven to 350°F. Lightly grease a 9x13 casserole dish. Set aside. In 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 sauté until wilted. In a large bowl, whisk eggs, milk and cream until smooth. Fold in spinach, prosciutto and ¾ 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.