Name: High-Protein Ham, Spinach and Cheddar Strata
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT9H25M0.000S
Yield: 8 servings
Ingredients: Fourteen 1/4-inch-thick slices (about 1 1/4 pounds) bakery-style white bread, such as a Pullman loaf; 1 tablespoon olive oil; 1 small onion, finely diced; One 7-ounce ham steak, finely diced (about 1 1/2 cups); One 5-ounce package baby spinach; Kosher salt and freshly ground black pepper; 1 cup whole-milk cottage cheese; 2 cups whole milk; 10 large eggs; 2 cups heavy cream; 2 teaspoons Dijon mustard; 1 1/2 teaspoons paprika; 6 large scallions, thinly sliced (about 1 cup); Nonstick baking spray, for greasing the baking dish and foil; 8 ounces medium-sharp Cheddar, shredded (about 2 cups)

Directions

Position a rack in the center of the oven and preheat to 350 degrees F.
Place the sliced bread on a rimmed baking sheet (it’s okay if it overlaps slightly) and bake until toasted and dry, flipping halfway through, 18 to 20 minutes. Cool completely.
While the bread toasts, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the ham and continue to cook until the ham is crisp at the edges and the onions are very tender and just turning golden brown, 2 to 3 minutes more. Stir the spinach in a couple handfuls at a time, stirring until fully wilted. Season with 1/4 teaspoon of salt and several grinds of black pepper. Transfer to a medium bowl to cool completely.
Add the cottage cheese and 1 cup of milk to a blender and blend on high until smooth and creamy, 1 to 2 minutes. Transfer the cottage cheese mixture to a large bowl. Whisk in the eggs, remaining 1 cup of milk, heavy cream, mustard, paprika, 1 1/2 teaspoons kosher salt and several grinds of black pepper until well combined. Stir in the scallions.
Spray a 9-by-13-inch baking dish with baking spray. Place 6 of the toasted bread slices into the baking dish, shingling the bread slightly. Top evenly with half of the ham and spinach mixture, then half of the Cheddar. Shingle the remaining 8 bread slices over the casserole and top with the remaining ham and spinach mixture. Sprinkle with the remaining Cheddar. Carefully pour the custard evenly over the baking dish, then press the bread down into custard mixture. Use a spatula to evenly spread the scallions if they’ve pooled in one area or another. Wrap tightly with plastic wrap and refrigerate for at least 6 hours and up to overnight.
When you’re ready to bake the strata, preheat the oven to 350 degrees F.
Remove the plastic and place the strata on a rimmed baking sheet. Spray a large piece of foil with nonstick baking spray. Cover the baking dish, tenting the foil loosely to minimize contact with the cheese so it won’t stick. Bake until the custard is set, about 85 minutes. Remove the foil and continue to bake until the custard is puffed and the cheese is golden brown (the internal temperature should be at least 160 degrees F, 30 to 40 minutes longer. Let rest for at least 30 minutes before serving.

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