Easy Breakfast Strata

By Leite's Culinaria

Ingredients

Butter (at room temperature, for the baking dish)
6 large eggs
1 1/2 cups whole milk
3/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 1/2 cups (35 g) tender greens (such as spinach or baby kale)
1 cup (3 oz) diced mushrooms (any type)
1 cup (5 oz) cherry tomatoes (halved)
1/4 cup (1 oz) finely diced red onion
1/2 cup chopped ham
6 ounces (about 3 cups) rustic French bread (cut into 1-inch (25-mm) pieces )
3/4 cup shredded cheddar cheese
3/4 cup shredded Havarti cheese
1/4 cup grated Parmigiano-Reggiano cheese (plus more for garnish (optional))
1 tablespoon chopped fresh flat-leaf parsley (for garnish (optional))

Prep Time45mins
Cook Time60mins
Servings6

Instructions

Coat a 1 1/2-quart baking dish with butter.

In a large bowl, whisk the eggs, milk, salt, paprika, and pepper until combined. Fold in the greens, mushrooms, tomatoes, red onion, ham, bread, and cheddar and Havarti cheeses.

Pour the mixture into the baking dish and top with the Parmigiano-Reggiano cheese. Cover the baking dish with plastic wrap and set in the refrigerator to rest for 1 hour or overnight.

When ready to bake, preheat the oven to 350°F (175°C) with a rack placed in the center of the oven. Remove the strata from the refrigerator to rest at room temperature while the oven preheats.

Remove the plastic wrap, cover the strata with foil, and bake for 35 minutes. Uncover and bake until it is puffed and set in the center, with an internal temperature of at least 165°F (74°C), 15 to 25 minutes more. Let rest for 5 minutes before slicing.

Garnish with Parmigiano-Reggiano and the parsley, if desired. Enjoy warm.