shredded Cheddar cheese, Organic if you can get it
Organic or free-range eggs
ground black pepper
shredded Italian cheese blend (8 oz)
This recipe must be prepared at least 4 hours before cooking (but not more that 24 hours ahead), so be sure to give yourself advance prep time!
In large skillet, melt butter over medium-high heat. Add bell peppers and leeks; cook for approx 5 minutes or until crisp yet tender, stirring frequently. Add spinach, stir until heated and well mixed. Remove from heat and set aside.
In large bowl, whisk eggs, milk, mustard and black pepper until blended.
Spray 9x13 or 3-quart glass baking dish with cooking spray.
In prepared baking dish, layer ham, spinach mixture, 1 Cup of cheddar cheese and bread cubes. Pour egg mixture over bread layer, then sprinkle with remaining Cheddar and Italian cheeses. Cover with aluminum foil and refrigerate at least 4 hours (but no more than 24).
Remove from oven and let set for approximately 10 minutes; cut into desired serving sized pieces and plate.
Pre-heat oven to 325 degrees. Place baking dish with covered, refrigerated strata on middle oven rack and cook 40 minutes. Uncover; bake approx 30 minutes longer or until top is golden brown and when a knife inserted into center comes out clean.