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Ham, Spinach and Gruyere Strata

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1 loaf brioche bread, cut into 1-inch cubes (about 8 cups)
4 tablespoons olive oil, divided
Kosher salt and freshly ground pepper
2 cloves garlic, minced
6 ounces baby spinach
2 cups shredded Gruyere cheese
2 cups chopped HORMEL® CURE 81® Classic Boneless Ham
8 eggs
2½ cups half-and-half


  1. In large skillet over medium heat, place bread cubes. Drizzle with 2 tablespoons olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 8 to 10 minutes tossing occasionally until toasted. Remove from heat. Allow to cool.

  2. In large skillet over medium-high heat, heat remaining olive oil. Add garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Add spinach. Cook, stirring often, 1 to 2 minutes or until spinach is wilted. Remove from heat.

  3. Place half the bread cubes into greased 3-quart baking dish. Sprinkle with half the cheese. Add spinach mixture and ham in a single layer. Top with remaining bread cubes and sprinkle with remaining cheese.

  4. In large bowl, whisk together eggs, half-and-half, ½ teaspoon salt and ¼ teaspoon pepper. Pour egg mixture into the baking dish. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.

  5. Heat oven to 350°F. Bake 50 to 55 minutes or until set and top is golden brown.