Ham & Brie Strata

• 1 tablespoon canola oil
• 8 ounces sliced fresh mushrooms
• 1/2 cup chopped onion
• 2 cups fresh baby spinach
• 2 garlic cloves, minced
• 12 cups (about 8 ounces) cubed day-old French bread
• 2 cups cubed deli ham
• 8 ounces Brie cheese, rind removed and chopped
• 8 large eggs
• 3 cups 2% milk
• 2 tablespoons Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Preheat oven to 375u0b0. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer.
2. Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese.
3. In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving.
4. Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375u0b0. Remove strata from refrigerator while oven heats. Bake, as directed.

canola oil, mushrooms, onion, baby spinach, garlic, bread, deli ham, cheese, eggs, milk, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/ham-brie-strata/ (may not work)