Breakfast Strata Lorraine

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, sliced
• kosher salt, to taste
• 1 teaspoon kosher salt
• fresh ground black pepper, to taste
• 1 lb fresh spinach leaves
• 1 1/2 lbs french baguettes, crust removed, cut into 1-inch squares and toasted until dry (about 9 cups)
• 8 ounces ham, diced
• 6 ounces gruyere cheese, grated
• 10 eggs
• 2 1/2 cups half-and-half

Recipe

• 1 in large sauté pan over medium heat, warm 1 tablespoons oil. add onion; season with salt and pepper. cook, stirring occasionally, until caramelizes, about 15 minutes. transfer to bowl.
• 2 in same pan over medium heat, warm 1/2 tablespoons of oil. add half of spinach; season with salt and pepper. cook, stirring, until wilted, 2-3 minutes. transfer to colander. repeat with 1/2 tablespoons of oil and remaining spinach. press out excess moisture.
• 3 in large bowl, toss together bread cubes, onion, spinach, ham and cheese. transfer to buttered 4 quart baking dish.
• 4 in bowl, beat together eggs, half-and-half, 1 teaspoons salt, and pepper. pour over bread mixture. cover with plastic wrap; refrigerate 2-16 hours.
• 5 preheat oven to 350 degrees. remove plastic wrap from strata; cover with lid or foil. bake 20 minutes. uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.