Servings
10
Cook Time
75 min
Ingredients
| 3 tbsp. | butter |
| 1 cup | chopped onion |
| 1 pkg. | (5 oz.) baby spinach |
| 8 | eggs |
| 2-¾ cups | Borden® Vitamin D Milk |
| ½ tsp. | salt |
| ¼ tsp. | black pepper |
| ⅛ tsp. | ground nutmeg, optional |
| 8 cups | cubed (3- to 4-inch) French or Italian bread |
| 8 oz. | ham, cut into ½-inch cubes (2 cups) |
| 1 pkg. | (8 oz.) Borden® Cheese Thick Cut Sharp Cheddar Shreds, divided |
Steps
| 1 |
HEAT
butter in large skillet over medium heat. Add onion; sauté 5 minutes or until tender, stirring occasionally. Add spinach; continue cooking several minutes or until spinach is just wilted.
|
| 2 |
BEAT
eggs, milk and seasoning in large bowl with whisk until blended. Arrange half of bread in greased 9×13-inch baking dish; top evenly with spinach, ham, 1 cup of the cheese and remaining bread. Pour egg mixture over bread; sprinkle with remaining cheese. Cover and refrigerate for six hours or overnight.
|
| 3 |
HEAT
oven to 350° F (175° C).
|
| 4 |
BAKE
uncovered, for 45 to 50 minutes or until light golden brown and heated through. Let stand 10 minutes.
|
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