Buttery Croissant Strata with Spinach & Prosciutto
This easy buttery croissant strata combines flaky croissants, creamy eggs, fresh spinach, and savory prosciutto for a decadent yet straightforward dish perfect for brunch or dinner. With its rich flavors and simple assembly, this recipe is a great addition to any collection of easy food recipes.
Equipment
- 9 x 13-inch baking dish
Ingredients
- 3 tablespoons salted butter thinly sliced, plus more for greasing
- 6 croissants roughly torn into thirds
- 8 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh sage
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- 12 ounces frozen spinach thawed and squeezed dry
- 1½ cups shredded Gouda cheese
- 1½ cups shredded Gruyère cheese
- 3 ounces thinly sliced prosciutto torn
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
- Arrange the croissant pieces in the baking dish and cover with sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan for about 10 minutes.
- In a medium bowl, whisk together eggs, milk, Dijon mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ cup of each cheese.
- Carefully pour the mixture over the toasted croissants, ensuring even distribution. Top with the remaining cheese and torn prosciutto.
- Cover the dish and refrigerate for at least 30 minutes or overnight for best results.
- When ready to bake, preheat the oven to 350°F again. Bake uncovered until the center of the strata is set, about 45 minutes. If the croissants brown too quickly, cover the dish with foil and continue baking.
- Remove the strata from the oven and let it cool for 5 minutes before serving.
Notes
- For a sweet-and-savory twist, serve with a dollop of fruit jam.
- This recipe is ideal for make-ahead meal prep and reheats beautifully for leftovers.
Tried this recipe?Let us know how it was!