This Overnight Broccolini & Goat Cheese 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!
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.
OUR LATEST VIDEOSAnd, 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.
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 …
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
You guys, this overnight strata is straight up SUBLIME.
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?
How to Make Overnight Strata:
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.
Recipe Notes, Tip & Tricks for Overnight Broccolini & Goat Cheese Strata:
- While I do recommend sourdough bread for this recipe, you can substitute French bread if you would like.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
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
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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!
- 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
- Grease an 8x11’’, or a deep 9x9’’, baking dish with butter and set aside.
- In a medium bowl, whisk together the lemon zest, mustard, milk, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
- 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.
- 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)
- 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.
- 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.
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.
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Mmmm, I have never had something like this, it looks and sounds amazing. And I love the way you make those ham roses. We will not have an Easter brunch, just Easter lunch with typical German meat, potatoes and vegetables, but I am keeping this in mind for my birthday brunch with a bunch of girlfriends.
I have never made a strata…it looks like a savoury version of bread pudding. I love the fact that you can prepare this ahead and have a fuss free and delicious breakfast. Excellent, Chey.
I’m all about the brunch too and don’t mind at all an egg-themed week! I’m with ya – they are perfect ANY time of day! And this strata is definitely how I want to celebrate Easter – or just any weekend! We adore broccolini and goat cheese makes everything so creamy and dreamy! Loving this! Pinned! Have a great weekend! XO
Eggs are definitely a thing! Everyone puts eggs on everything these days! And I don’t mind one bit…..as long as there’s no dang shell!! And brunch? How often do a say to hubby that brunch is such a BIG deal around here on the weekend. People love to go out for brunch, but me? I love to stay in my pjs and enjoy a good meal at home with copious amounts of good coffee. Can’t beat it! This strata looks deadly, Cheyanne! Love all the ingredients packed in here, especially prosciutto and goat cheese. And prepared in advance? Woo hoo! That means I can sleep in a little longer….hehehe. Pinned! Have a wonderful weekend, girlie! xo
I’m totally with you…I could eat eggs all day, every day, especially when it comes in pretty stratas like this! You had me with the prosciutto (my weakness!) and goat cheese. What a gorgeous dish, Cheyanne! I’m thinking this would be perfect for Easter or Mother’s Day brunch. Or just any time, really…hand me a fork and let me dig in! I also love that you can make this the night before…those are my kinds of casseroles! Such a pretty dish, friend! Pinning and can’t wait to try out. Hope you have a great weekend!
Planned or not, this is absolutely perfect for Easter morning deliciousness! You can never go wrong with this combination of ingredients and overnight is a huge bonus 🙂
Stratas are always a favorite at our house Chey! And always a fave with because they’re so easy. I love making it the night before, so I’m able to enjoy the brunch the next day with everyone without slaving in the kitchen. And I agree, this one looks egg-cellent! You are the queen of those gorgeous prosciutto roses! Love this one!
There’s so much goodness here it is hard to pick a favorite part! But I am totally loving that crispy prosciutto on top. Totally perfect for Easter brunch!
If you gave me a bouquet of your prosciutto roses my heart would melt into a million pieces! You know I love them! And this strata – forget about it! This has Easter brunch written all over it! And my name, too! Do you see it? Cheers, my dear! <3
Your strata is beautiful Cheyanne — I’ve been waiting to see it! It’s honestly the most beautiful strata I’ve ever seen actually. I love all of the goodness you’ve packed in here and the creamy goat cheese was such a nice touch. This would be the best overnight casserole for Easter!
Oh, the GORGEOUS things you do with food. *Happy Sigh* Can we just be next door neighbors already so I can just be near your artistic greatness? 🙂 Besties get to ask besties to move from where ever they’re living to do this kind of thing, right? 😉 This strata looks incredible! You know I love it when you turn food into roses! So, when we move into next to each other, can we do brunch like all day, every day? 🙂 You can have all the egg thingies, and I can have ALL of your mimosas and other fabulous drinks. Sound good? Love ya & miss ya big time! xoxo
Sooooooo I think I love you and this recipe. Lately every recipe you post I’ve been drooling over it. and now you post this strata!!!! I love an egg based dish. The fact that it’s on overnight bake is crazy helpful, perfect for a fun brunch with friends. I do eat eggs all day; it’s where I get most of my protein from. I actually have to limit my egg intake because I can easily eat 6-8 eggs throughout the day. There are so yummy and versatile; I never get enough. Love the idea with topping this with micro greens you are so clever Cheyanne.
My family recently decided we’re going out to Easter brunch but after this post I think I’ll try to convince them to do some kind of an Easter weekend brunch spectacular, with brunch at every meal so I can try all these recipes! Um, this strata? YES PLEASE! Broccolini and goat cheese are just so my jam. I love that this is make-ahead too. I love it egg-sra much :). You rock, Cheyanne!
I am allll about stratas…and overnight breakfasts…and crispy prosciutto!!! Basically I need this in my life ASAP. Looks so good!
WOW, just a big ol’ OMG on this beauty Cheyanne. Love everything here and the photos are just outstanding.
Drooled over, Shared, Tweeted and Pinned my friend!
I could eat eggs every day! This looks amazing! Such a beautiful dish! Can’t wait to try it!
Eggs and crispy prosciutto are basically my love langue!
Well…I’m that one weird person that doesn’t like eggs, as you know. But I actually like them in quiche and strata. Because it’s mostly about all the other veggies and cheese and bread! Ha ha ha. This looks delicious and seriously, you are the queen of those proscuitto roses!
What a perfect dish for Easter brunch!
Yummmm Cheyanne! I love eggs and you seriously have me drooling with this one. Believe it or not though I’ve never had a strata but I’m about to change that. Love that it is make ahead as well. Have a Great weekend 🙂
Don’t laught at me but I’ve never made a strata. Well, don’t ridicule me, but I’ve never tried it either. But at least I know this word and the idea:) This strata sounds and looks fantastic, Chey! Broccolini, cheese, prosciutto, more cheese…that cannot be bad! Well perhaps it’s realy the time to make it.
I’ve never made a strata before, Cheyanne – I don’t know why because it looks so darn good and so darn easy – my favorite kind of recipe! Love the broccolini in there – that’s one of my favorite veggies even though I don’t make it enough. Have a great weekend!
What a beautiful dish to share with family and friends!! I love all that fluffy eggy cheesiness!! And sourdough is my favorite bread of all time!! Take care.
I love that it looks like a creative and beautiful proscuitto bouquet. This is a beautiful strata, perfect for brunch or really any time of day! Delicious flavor combo.
Oh the flavors here!!! So so freaking amazing girl. I love that this can be perfect for Mother’s Day brunch.
I am all for a week of eggs! Right not my chickens are laying like crazy so my fridge is full of eggs! This strata looks amazing! Love that you can get this ready the night before! Yum!
I do love a good strata, and yours is all KINDS of gorgeous! The prosciutto roses! You are an endless bouquet of delicious ideas, girl! xoxo
I’ve never made strata before, but this recipe has convinced me that I clearly need to! Looks awesome!!!
Strata is the perfect holiday breakfast in my opinion – especially when you have a house full of people and can put it together the night before. But, Cheyanne, no joke, the texture and loft of your strata looks better than anything I’ve ever made. I’ll be trying this out soon.