If you have lots of leftover ham from your Christmas festivities, this Ham, Mushroom and Spinach Strata will use it all up!
Who out there is still properly stuffed from your holiday get-togethers? 🙋🏼 If you’re anything like me, you probably still have a ton of leftover ham and turkey lurking around your fridge.
Since I can’t bring myself to make the same plate of food I ate all day yesterday, I had to re-purpose my ham for this Ham, Mushroom, and Spinach Strata.
Full disclosure, I did not want to do this blog post. I know it’s horrible, but all I wanted to do was get back in my new pajamas and do a Harry Potter binge watch. I’m so so glad that I did though. This just goes to show that it’s always better to do the thing that you don’t want to do. And I’ll still be getting into my pj’s at approximately 7 pm and vegging out in front of the TV, so we all win here!
I’m not going to lie, Matt and I aren’t huge fans of leftovers. I love broccoli casserole as much as the next person, but I can only really eat it while it’s fresh. Plus, we don’t actually own a microwave, so that makes reheating things a bit harder than it should be. Not impossible, but difficult.
However, we do enjoy leftovers when they get turned into something else, like this strata or a turkey pot pie.
If you still have guests hanging around from the holidays, then this is the perfect meal to prepare for breakfast, lunch, or dinner.
This Christmas, I made my No-Knead Artisan Rolls, but instead of rolls, I made one big loaf of bread. If you had one of those, some leftover ham and veggies, you’re over half-way to making this strata!
All you need is some eggs and milk, and you have a delicious breakfast, lunch, or dinner that’ll feed an army. If you’ve never heard of a strata, it’s a mixture that mainly consists of bread, eggs, and cheese.
It may also include meat or vegetables as mine does. The usual preparation requires the bread to be layered with the filling in order to produce layers.
It’s basically what breakfast casserole dreams are made of. Think of it as a savory bread pudding! You definitely need to bookmark this one for the next big holiday. I’m looking at you, Easter.
- 10 cups cubed French, Italian, or ciabatta bread (day old is best)
- 3 tbsp butter
- 8 oz sliced button mushrooms
- 2 cups baby spinach
- 2 cups cooked and cubed ham
- 2 cups shredded Monterey jack cheese (Swiss would be great too!)
- 9 large eggs
- 2 cups whole milk
- 1 tsp salt
- 1 tsp dijon mustard
- 1/4 tsp fresh ground black pepper
- 2 tbsp chopped fresh parsley
- Generously butter or spray a 9x13 casserole dish.
- In a medium saute pan, melt butter over medium-high heat. Add mushrooms, and cook until lightly browned. Fold in the spinach in batches until completely wilted. Stir in the cubed ham and stir to evenly combine.
- Layer in the cubed bread, then mushroom, spinach, and ham mixture. Sprinkle cheese evenly over top.
- Whisk the eggs, milk, salt, dijon mustard, and pepper together. Pour evenly over other ingredients in the casserole dish.
- Cover tightly and refrigerate for 1 hour or overnight (overnight is best, but only up to 12-16 hours).
- Remove casserole from the refrigerator and allow to sit out at room temperature while your oven preheats.
- Preheat the oven to 375°F.
- Bake casserole, uncovered, for 30 minutes. Cover with aluminum foil for the remaining 20-30 minutes. The casserole is done when it's brown on the edges and puffy in the center, about 55 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving. Top with chopped parsley, if desired.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.