Prosciutto, Gorgonzola, and Rosemary Strata: An easy, flavorful breakfast or brunch casserole that’s guaranteed to please. According to one enthusiastic tester, “real” men may skip quiche, but they’ll happily eat a strata!
This Breakfast Casserole is ideal for weekend company, holiday brunches, or a cozy breakfast-for-dinner meal.
Why You’ll Love this Strata Recipe
- You can enjoy strata any time of day — not just at breakfast or brunch.
- Strata recipes are very adaptable: swap pancetta for prosciutto, thyme for rosemary, or Brie for St. André to change the flavor profile.
- Prep ingredients the night before to simplify assembly and get it into the oven quickly the next morning.
I once suggested breakfast for dinner and was met with enthusiastic ideas: waffles with sausage, pancakes with bacon, or even steak and eggs. Those all work, but I wanted something a touch more elegant, like a frittata or strata. When I found an excellent strata base in The New Basics Cookbook, I adapted it and loved the results.
Frequently Asked Questions
What is a Strata?
In geology, “strata” refers to layers of rock. In the kitchen, a strata is a layered casserole typically made with bread, cheese, eggs, and often meat or vegetables. The layers are soaked with an egg-and-cream mixture and baked into a savory custard.
What’s the Difference Between a Strata and a Frittata?
A frittata is an Italian-style omelet where ingredients are mixed into beaten eggs, cooked slowly, then finished in the oven or flipped to set the top. A strata is a layered bread casserole poured with an eggy custard and baked until set and golden.
What Do You Serve with a Strata?
This strata already contains bread, cheese, eggs, and prosciutto, so light accompaniments are best. A fresh fruit salad or a crisp green salad provide a bright contrast and complete the meal.
Tips on How to Make a Strata
- Use stale or lightly toasted bread so it soaks up the custard without becoming mushy.
- Choose the correct-sized baking dish. Too small a dish can overflow, so use a 2½-quart soufflé or similar pan for this quantity.
- Fresh rosemary provides better flavor than dried — chop it finely for even distribution.
- Allow the cream-and-egg mixture to soak into the bread for about 30 minutes before baking to ensure a uniform custard texture.
- Bake until the strata is bubbling and the top is golden.
- Let it rest for 10–15 minutes after baking so it firms up slightly and slices cleanly.
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Prosciutto and Gorgonzola Strata
20 minutes
40 minutes
1 hour
6 servings
An Italian-inspired breakfast casserole with prosciutto, Gorgonzola, and rosemary.
Ingredients
Adapted from The New Basics Cookbook:
- 6 ounces thinly sliced prosciutto (originally 8 ounces)
- 8 ounces challah
- 1 1/4 cups heavy cream
- 1 1/4 cups milk
- 1/4 teaspoon salt (originally 1 teaspoon)
- Dash of Tabasco
- 5 eggs
- 6 ounces sweet Gorgonzola, crumbled (originally 8 ounces)
- 8 ounces St. André, crumbled
- 3 tablespoons fresh rosemary leaves, finely chopped
Instructions
- Butter the bottom and sides of a 2½-quart soufflé dish and set it aside.
- Chop the prosciutto into ½-inch pieces. Sauté over medium-low heat until just crisp, about 10 minutes. Drain on paper towels and set aside.
- Slice the challah into 1-inch-thick slices and lightly toast them; set aside.
- Whisk together the heavy cream, milk, salt, Tabasco, and eggs in a bowl or large measuring cup; set aside.
- Place one layer of bread to cover the bottom of the dish. Sprinkle with half the Gorgonzola, half the St. André, half the rosemary, and half the reserved prosciutto. Repeat to create a second layer.
- Pour the egg mixture over the layers, cover, and let rest for 30 minutes so the bread absorbs the custard.
- Preheat the oven to 350ºF.
- Uncover and bake until bubbling and golden, about 40 minutes, or until fully set.
- Remove from the oven and let rest 10 minutes before serving.
Notes
You can substitute panettone for challah or pancetta for prosciutto if you prefer.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 672
Total Fat: 48g
Saturated Fat: 27g
Trans Fat: 1g
Unsaturated Fat: 17g
Cholesterol: 313mg
Sodium: 1668mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 3g
Protein: 35g
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