Ham & Brie Strata Recipe

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Ham & Brie Strata Recipe
Ham & Brie Strata Recipe photo by Taste of Home
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Ham & Brie Strata Recipe

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There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 tablespoon canola oil
  • 8 ounces sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cups fresh baby spinach
  • 2 garlic cloves, minced
  • 12 cups (about 8 ounces) cubed day-old French bread
  • 2 cups cubed deli ham
  • 8 ounces Brie cheese, rind removed and chopped
  • 8 large eggs
  • 3 cups 2% milk
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until mushrooms are golden brown and onion is tender. Add spinach and garlic; cook 1-2 minutes longer or until spinach is wilted.
Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese.
In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed. Yield: 12 servings.
Originally published as Ham & Brie Strata in Breakfast & Brunch Bookazine 2015, p6

  • 1 tablespoon canola oil
  • 8 ounces sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cups fresh baby spinach
  • 2 garlic cloves, minced
  • 12 cups (about 8 ounces) cubed day-old French bread
  • 2 cups cubed deli ham
  • 8 ounces Brie cheese, rind removed and chopped
  • 8 large eggs
  • 3 cups 2% milk
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until mushrooms are golden brown and onion is tender. Add spinach and garlic; cook 1-2 minutes longer or until spinach is wilted.
  2. Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese.
  3. In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
  4. Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed. Yield: 12 servings.
Originally published as Ham & Brie Strata in Breakfast & Brunch Bookazine 2015, p6

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Reviews forHam & Brie Strata

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MY REVIEW
bonito15 User ID: 6959830 268687
Reviewed Jun. 29, 2017

"Love this recipe, especially with the mushrooms in it - not a huge fan of ham so used sausage and it worked out great - this will be in our regular rotation - serving it this weekend of the 4th of July to a group of friends visiting. Thanks for sharing."

MY REVIEW
delowenstein User ID: 3766053 268027
Reviewed Jun. 16, 2017 Edited Jun. 18, 2017

"I had the chance to make this strata yesterday and it was lip-smacking delicious! I couldn't find French bread, so I used 2 French baguettes. I also bought sliced deli ham which I shredded, rather than cubed! This recipe was an impressive dish to both present AND taste! Volunteer Field Editor"

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