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Ham & Spinach Corn Muffin Strata Recipe

Baked Goods & Desserts

Ham and Spinach Corn Muffin Strata is the make-ahead brunch dish that makes feeding a crowd feel effortless — layers of sweet corn muffin, ham, spinach, and melted Gruyere baked together in a rich, custardy egg mixture that sets into something you can slice and serve right from the pan. This is the brunch recipe that becomes a family tradition.

Prep Time
30 min
Cook Time
1 hrs
Servings
12
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Ingredients

1 pkg Pioneer® Yellow Corn Muffin Mix, prepared
10 large Eggs
2 cups Whole milk
1 1/2 cups Chopped frozen spinach, thawed and drained
1 1/2 cups Shredded Gruyere cheese, divided
8 oz Cooked ham, cut into 1/2-inch pieces
1 tsp Kosher salt
1/4 tsp Freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

This Ham and Spinach Corn Muffin Strata uses Pioneer Yellow Corn Muffin Mix for the sweet, tender cornbread layer that gives this savory egg strata its signature flavor and the perfect balance against the ham and Gruyere.

Instructions

  1. Layer the Corn Muffin Base

    Preheat conventional oven to 350°F and grease a 9×13-inch baking dish with cooking spray. Dice prepared Pioneer Yellow Corn Muffin Mix into about 1-inch pieces. Place half of diced corn muffin in an even layer in the prepared baking dish.

  2. Mix and Pour the Egg Custard

    Whisk eggs and milk together until smooth. Stir in spinach, 1 cup Gruyere, ham, salt and pepper until combined. Pour egg mixture over corn muffin. Sprinkle with remaining corn muffin pieces and Gruyere.

  3. Bake and Serve

    Bake until eggs are set and top is light golden-brown, about 50 minutes to 1 hour. Allow to rest for 5 minutes. Top with parsley before serving. Tip: Feel free to substitute sharp cheddar cheese for Gruyere! Tip: Feel free to use leftover cooked ham or deli ham!

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