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Gruyère, Ham, and Spinach Strata

Course Breakfast
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10
Author Kat Jeter & Melinda Caldwell


  • 10 oz Frozen Spinach thawed
  • 1 1/2 c Onion finely diced
  • 3 Tbsp Unsalted Butter
  • 1 lb Boar’s Head SmokeMaster™ Black Forest Ham 1 inch cubes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 8 c French Bread 1 inch cubes
  • 2 c 6 oz Gruyère, grated
  • 1 c 2 oz Parmigiano-Reggiano, finely grated
  • 2 3/4 c Milk
  • 9 Eggs large
  • ½ tsp Dry Mustard


  • Drain the thawed spinach, using your hands to squeeze as much water from it as possible. Once the spinach is drained finely chop it.
  • Heat a large skillet over medium heat and add butter and onions. Saute until onions soften.
  • Place spinach in the pan and add 1/2 tsp of salt and 1/4 tsp of pepper. Once combined remove from heat.
  • Mix the two cheeses together in a bowl.
  • Grease a 3 quart gratin dish with butter and spread one third of the bread across the bottom of the dish.
  • Next add a layer of spinach using 1/3 of the spinach mixture.
  • Layer 1/3 of the ham on top of the spinach.
  • Sprinkle 1/3 of the cheese over the ham.
  • Repeat laying two more times.
  • Whisk together eggs, milk, mustard, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Pour the egg mixture over the strata then cover it with plastic wrap and place in the refrigerator overnight (at least 8 hours, up to 1 day)
  • When ready to bake the strata preheat the oven to 350°F.
  • Bake uncovered for 45-55 minutes or until puffed, golden brown, and cooked through.
  • Let stand for 15-20 minutes before serving.