This overnight strata is overflowing with flavor and fancy enough for entertaining, yet easy enough for breakfast, brunch or dinner.   A delicious combination of fluffy eggs, sourdough bread, broccolini, red onions, goat cheese, parmesan and crispy prosciutto, this strata is guaranteed to please!
Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

Hey there friends!  Welcome to the week of all things eggs.

I won’t lie, this was totally unplanned, and an editorial calendar oversight on my part.  I definitely blame my blonde hair, and NOT my lack of skills in the proper planning department.

But, we are going to roll with it.

And, it is going to be eggggg-cellent.

Because who doesn’t like eggs?  Right!?

Honestly, I could eat eggs allllll day, e’rry day.

Besides, eggs wouldn’t have their own hashtag (#PutAnEggOnIt) AND emoji 🍳 if they weren’t trendy.

PLUS, with Easter quickly approaching, eggs are ABSOLUTELY appropriate.

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

Anyways, a lot of you commented on my last post that Easter brunch is pretty much where it’s at, and I could not agree more.

I’m a fan of brunch anytime of the year, but especially on holidays.

So this year on Easter, WE BRUNCH!

An array of deviled eggs

Platters of stellar salads (A recipe coming soon!!)…

Carafe after carafe of mimosas

And a billion breakfast casseroles  (Specifically TODAYS breakfast casserole.)…

A smorgasbord of ALL that ⬆️ is the only thing I want, nay, NEED in life come this Easter Sunday.

Oh, well, and some great company… but I feel like that is a given.  😉

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

You guys, this strata is straight up SUPREME.

Luscious, fluffy, creamy and custard like, the texture of this strata almost resembles a soufflé.

Loaded with tender-crispy baby broccoli, decadent goat cheese, pungent red onion, carb-tastic sourdough bread, fluffy eggs, and a few handfuls of parmesan; then topped with crispy, salty prosciutto, this strata is seriously too legit to quit.

Aaaaand because brunch shouldn’t be stressful, this flavor packed pup can be made in advance.  Because who says you can’t win at holidays?

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

How to Make it:

This strata is SUPER simple to make, you guys.

First you will cube some sourdough bread and toss it in a large bowl with the broccolini, red onion, half of the goat cheese and half of the parmesan.  Then transfer everything to a well-greased baking dish, and use your hands to gently press everything down into the dish.

Next, whisk together some eggs with a bit of lemon, mustard and milk.

Then SLOWLY pour the egg mixture evenly over the bread.  I emphasize SLOWLY because you want to give the bread a chance to soak up all the milky-egg goodness.

Top the casserole with the remaining cheeses, cover it tightly with aluminum foil and transfer it to the refrigerator.

Go pour yourself a glass of wine, cozy up on the couch and have a good night.

In the morning, pull the strata out of the refrigerator and let it sit on the counter while you preheat the oven.  Make sure you let it sit for a good 30 minutes to remove the chill.

Lovingly arrange the slices of prosciutto on top of the strata, transfer it to the oven and bake for about 55 minutes, or until the strata is puffed and the center is set.

Pour yourself a mimosa and pat yourself on the back.

Easter brunch just got delicious.

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

Recipe Notes: 

  1. While I do recommend sourdough bread for this recipe, you can substitute French bread if you would like.
  2. Stale, day old bread is best for this strata.  However, if all you have is fresh bread, do not worry.  Just toast it!  Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
  3. If you can’t find broccolini, or simply don’t want to use it, you can substitute regular broccoli.  Just make sure you cut it into small florets, or bite sized pieces.
  4. For the BEST flavor and results, refrigerate the strata, covered, overnight.  Giving the bread time to really soak up the egg mixture makes a world of difference.  Nevertheless, you can bake it the same day if needed.  Just make sure you let the strata sit on the counter for at least 30 minutes, to soak up some of the flavor, while the oven preheats.
  5. If you want a crisper top to your strata, switch the oven to broil during the last minute or two of baking.  Just make sure you keep a CLOSE eye on it!
  6. I used a 9×9’’ baking dish, but my dish was very deep and I wanted a THICK strata.  If you don’t have a deep dish 9×9’’ baking pan, or you want a thinner strata, use an 8×11’’ dish.
  7. If you are making this for a vegetarian crowd, simply nix the prosciutto.  If you are serving this to a gluten-free crowd, simply substitute gluten free bread and make sure you toast the bread cubes according to recipe note #2.

Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto

Make your Easter (or next Sunday brunch) stress-free AND delicious with this Broccolini & Goat Cheese Strata.

Until next week friends, cheers – to easy, yet eggs-travagant eats.

-xoxo-

Cheyanne

5 from 8 votes
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Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This overnight strata is overflowing with flavor and fancy enough for entertaining, yet easy enough for breakfast, brunch or dinner. A delicious combination of fluffy eggs, sourdough bread, broccolini, red onions, goat cheese, parmesan and crispy prosciutto, this strata is guaranteed to please!

Course: Breakfast, entree
Cuisine: American
Servings: 6
Calories: 491 kcal
Author: Cheyanne Holzworth-Bany
Ingredients
  • 1 TBS Butter
  • 1 whole Lemon zested
  • 1 TBS Dijon Mustard
  • 3 Cups Milk
  • 12 large Eggs
  • 6 Cups Sourdough Bread cut into ¾’’ cubes and packed (about 12 ounces)*
  • 2 Cups Broccolini roughly cut into 1’’ pieces*
  • 1 small Red Onion thinly sliced (about 1 cup)
  • 1 Cup Goat Cheese crumbled (about 5 ½ ounces)
  • heaping 1/2 Cup Parmesan grated, plus more for garnish
  • 3 ounces Prosciutto thinly sliced & cut lengthwise into 2’’ strips
  • Kosher Salt and Ground Black Pepper
  • Optional Garnishes: Cherry Tomatoes, Micro Greens, Sea Salt, Crushed Red Pepper Flakes
Instructions
  1. Grease an 8x11’’, or a deep 9x9’’, baking dish with butter and set aside.
  2. In a medium bowl, whisk together the lemon zest, mustard, milk, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
  3. In a large bowl, combine the bread cubes, broccolini, red onion, half the goat cheese and half of the parmesan. Use your hands to gently toss everything together and then transfer to the prepared baking dish.
  4. Slowly and carefully pour the egg mixture evenly over the bread. The pan will be very full, so go slowly enough to give the eggs and milk time to soak into the bread. Top the strata with the remaining cheeses and then cover tightly with aluminum foil*. (see notes)
  5. Preheat oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and arrange the slices of prosciutto on top.
  6. Bake, UNCOVERED, for 50 minutes - 1 hour, or until it is puffed, browned and the center is set (it doesn’t jiggle when shaken)*. Remove it from the oven and let it cool for 10 minutes before serving.
Recipe Notes

1. While I do recommend sourdough bread for this recipe, you can substitute French bread if you would like.

2. Stale, day old bread is best for this strata. However, if all you have is fresh bread, do not worry. Just toast it! Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.

3. If you can’t find broccolini, or simply don’t want to use it, you can substitute regular broccoli. Just make sure you cut it into small florets, or bite sized pieces.

4. For the BEST flavor and results, refrigerate the strata, covered, overnight. Giving the bread time to really soak up the egg mixture makes a world of difference. Nevertheless, you can bake it the same day if needed. Just make sure you let the strata sit on the counter for at least 30 minutes, to soak up some of the flavor, while the oven preheats.

5. If you want a crisper top to your strata, switch the oven to broil during the last minute or two of baking. Just make sure you keep a CLOSE eye on it!

6. I used a 9x9’’ baking dish, but my dish was very deep and I wanted a THICK strata. If you don’t have a deep dish 9x9’’ baking pan, or you want a thinner strata, use an 8x11’’ dish.

7. If you are making this for a vegetarian crowd, simply nix the prosciutto. If you are serving this to a gluten-free crowd, simply substitute gluten free bread and make sure you toast the bread cubes according to recipe note #2.

Nutrition Facts
Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto
Amount Per Serving
Calories 491 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 413mg 138%
Sodium 636mg 27%
Potassium 403mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 9g
Protein 30g 60%
Vitamin A 42.2%
Vitamin C 65.2%
Calcium 30.7%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto