Ham breakfast strata is an easy make-ahead breakfast casserole. It's filled with crusty bread, ham, spinach, and a cheesy egg filling that's baked to perfection in the oven.
Butter an 8x8 baking dish (or any 2 quart oven-safe dish) and fill with cubed bread. Bread should fill dish about ¾ full (do not pack in).
Add spinach, ham, half of mozzarella cheese, and half of parmesan cheese to the bread, tossing gently to combine.
In a bowl, add eggs, milk, salt, pepper, sage, and minced garlic, whisking to combine.
Slowly pour egg mixture over the casserole. If casserole is too full, remove a few cubes of bread. Press down on any dry bread pieces with a spatula to soak up egg mixture.
Sprinkle top of casserole with remaining mozzarella and parmesan cheeses.
Cover casserole and refrigerate for one at least one hour, or ideally overnight. This allows time for the bread to soak up the egg mixture and flavors to meld.
Preheat oven to 350 degrees Fahrenheit. Transfer casserole to the countertop while oven preheats. Bake casserole, covered, for 30 minutes. Remove cover and bake for another 15-30 minutes, or until center of casserole is no longer jiggly. Baking time depends on the thickness of your casserole.
Allow to cool for 5 minutes before slicing and serving.
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Notes
Crusty, dry sourdough, Italian, or French bread are ideal for a strata.
Leftover strata will keep for up to 5 days in a sealed container in the refrigerator.