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Overhead view of Prosciutto and Spinach Strata dish, surrounded with eggs and linen.

Prosciutto and Spinach Strata

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, Brunch
Servings 10 servings
Calories 400 kcal


  • 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
  • ¼ teaspoon Salt and Pepper, to taste


  • Preheat oven to 350°F. Lightly grease a 9x13 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 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.
  • Serve and enjoy!


Calories: 400kcalCarbohydrates: 18gProtein: 13gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 214mgSodium: 455mgPotassium: 190mgFiber: 1gSugar: 5gVitamin A: 1303IUVitamin C: 1mgCalcium: 161mgIron: 2mg
Keyword breakfast, Breakfast Casserole, brunch, Casserole, Easy Recipes, Eggs
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