Ham, Cheese and Spinach Strata

Makes 12 servings

Keys School

Classic brunch dish that can be prepared ahead of time and then just popped into the oven when you’re ready.

ingredients

1
Butter a 9-by-13 inch casserole dish. Cut the croissants into 1 inch cubes and scatter half of them in the casserole.
2
Melt the butter in a large saute pan. Saute onions for 5 minutes. Stir in the spinach. Cover the pan and cook for 5 more minutes.
3
Spoon spinach and onions over the croissant cubes in the casserole. Then sprinkle half the cheese and all of the ham.
4
Next, add the remaining croissant pieces and the rest of the cheese.
5
In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper and basil. Ladle the liquid evenly over the layers in the casserole. Be sure the croissants are totally covered and moist.
6
Cover the casserole with plastic wrap and refrigerate at least for 2 hours, but overnight would be best.
7
In the morning: remove plastic wrap and bake at 350 for 45 minutes or until strata is puffed and golden brown. Allow to cool for 10 minutes before serving. Enjoy!