Ham, Cheese, and Spinach Strata

3 or 4 large day-old croissants
2 tablespoons butter
1 c. finely chopped onion
8 oz. fresh baby spinach leaves, chopped
2 c. grated sharp Cheddar
1/4 c. diced ham
6 eggs
2 1/4 c. half-and-half
2 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 t. dried basil

1. Butter a 9x13 casserole. Using a serrated knife, cut the croissants int0 3/4 to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside.
2. Melt the butter in a large saute pan. Add the onion and saute over med.-low heat for 5 min. stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
3. Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
4. In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissant down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
5. Heat the oven to 350. Remove plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45-55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.

I got both of the recipes this week from Family Fun Magazine. I made this on Easter morning and my kids absolutely loved it!