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This Overnight Broccoli 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 (or broccoli), red onions, goat cheese, parmesan and crispy prosciutto, this strata is guaranteed to please!

Overhead shot of Overnight Broccolini & Goat Cheese Strata topped with crispy prosciutto in a white baking dish on top of a light purple linen with a ramekin of microgreens tucked in the top left corner of shot.

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.

Overhead shot of all the ingredients to make Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto neatly organized on a pale beige surface.

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. 😉

Angled process shot of making an Overnight Broccolini & Goat Cheese Strata; with the unbaked dry ingredients in a white baking dish and a measuring glass filled with eggs being poured on top.

About this broccoli strata with goat cheese

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-crisp broccoli florets, 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?

Overhead, up-close shot of an Overnight Broccolini & Goat Cheese Strata topped with crispy prosciutto in a white baking dish on top of a light purple linen with a ramekin of microgreens tucked in the corner of the shot. 45 degree angle, up-close shot of an Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto, with the focus of the shot on a crispy prosciutto rose.

How to make a strata with goat cheese

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.

Straight on shot of a slice of Overnight Broccolini & Goat Cheese Strata topped with crispy prosciutto being lifted with a spatula out of a white baking dish with a small bowl of microgreens blurred in the background.

Tips for the best vegetable strata

  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 overnight broccoli goat cheese 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.

Straight on, up close shot of a square slice of Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto.

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

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

Cheyanne

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More savory breakfast casseroles!

Overnight Breakfast Strata recipe👇

Overhead shot of Overnight Broccolini & Goat Cheese Strata topped with crispy prosciutto in a white baking dish on top of a light purple linen with plates, forks, vine ripe tomatoes, and a ramekin of microgreens surrounding the baking dish.

Overnight Broccoli Goat Cheese Strata with Crispy Prosciutto

5 from 8 votes
Total Time: 1 hour 15 minutes
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 6
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!

Ingredients 

  • 1 TBS Unsalted Butter
  • 1 whole Lemon - zested
  • 1 TBS Dijon Mustard
  • 3 Cups Whole Milk
  • 12 large Eggs
  • 6 Cups Sourdough Bread - cut into ¾’’ cubes and packed (about 12 ounces)*
  • 2 Cups Broccoli or 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

  • 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.

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

Calories: 491kcal    Carbohydrates: 28g    Protein: 30g    Fat: 27g    Saturated Fat: 13g    Cholesterol: 413mg    Sodium: 636mg    Potassium: 403mg    Fiber: 1g    Sugar: 9g    Vitamin A: 2110IU    Vitamin C: 53.8mg    Calcium: 307mg    Iron: 4.1mg

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Straight on shot of an Overnight Broccolini & Goat Cheese Strata topped with crispy prosciutto in a white baking dish with a square slice of strata missing from the dish and placed on a plate blurred in the background.