Ham Brunch Strata

Ham Strata

Ham Brunch Strata

INGREDIENTS:

  • 3 cup Smithfield Ham, diced
  • 6 slices, Smithfield Bacon, diced
  • 1 1/2 cup diced fennel bulb
  • 1 cup sliced leeks
  • 3/4 cup chopped flat leaf parsley
  • 1 cup part-skim ricotta cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 large eggs
  • 2 cup milk
  • 10 ounce package frozen chopped
  • Spinach, thawed and squeezed dry
  • 16 ounce loaf sourdough bread baguette,
  • Cut into 1/2-inch slices and very lightly toasted
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

Cook and drain bacon in a large heavy skillet over medium heat until crisp. 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.

 

Source: https://www.smithfieldmarketplace.com/recipe_view/66

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