Make Ahead

Prosciutto and Goat Cheese Strata

by:
April 14, 2021
4
12 Ratings
Prosciutto and Goat Cheese Strata
Photo by James Ransom
  • Serves 10
Author Notes

While I originally adapted this recipe years ago from Bon Appétit, it has morphed through the years to become my own. You can make it with bacon, Boursin, or any other flavors. I make it every Christmas morning, and now it has become a yearly tradition. The best part is that it is made the night before, so all you have to do is cook it the next morning. —Janis_

Test Kitchen Notes

WHO: Janis_ lives in Massachusetts and has been a member of the Food52 community for the past four and a half years.
WHAT: A decadent take on a classic brunch favorite.
HOW: In a large pan, top bread, prosciutto or bacon, goat cheese, onions, and basil in two layers. In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper, then pour the mixture over the layered bread. Drizzle the contents of the pan with melted butter, then refrigerate overnight. The next day, bake the strata at 350º F for one hour, then brown the top with a broiler before serving.
WHY WE LOVE IT: What's not to love about a dish that combines so many satisfying ingredients into a one-pan meal? It's crispy, hearty, and everything we crave when we wake up hungry. While intended as a breakfast food, we're all about enjoying this dish at any meal -- the beauty is in its versatility. —The Editors

What You'll Need
Ingredients
  • 18 slices firm white bread, crusts removed
  • 6 ounces bacon or prosciutto, thinly sliced, divided
  • 8 ounces Boursin or goat cheese, crumbled, divided
  • 4 ounces provolone, grated (about 1 1/2 cups), divided
  • 1/4 cup chopped green onions or leeks, divided
  • 6 tablespoons fresh basil, chopped, divided
  • 5 large eggs
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 3 tablespoons butter, melted
Directions
  1. Line bottom of 13 x 9 x 2-inch glass baking dish until completely covered with one layer of bread, cutting some slices to fit. Arrange half of the prosciutto evenly over bread. Sprinkle half of the goat cheese and half of the provolone on top of the prosciutto, then add half of the green onions and half of the basil. Cover with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  2. Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over layered bread mixture, then press down on the bread with a spatula. Drizzle melted butter over bread and egg mixture. Cover and refrigerate overnight.
  3. To bake the strata, preheat oven to 350° F. Uncover strata and let stand at room temperature, 30 minutes. Bake until center is set, about 1 hour. Remove from oven, and set aside. Preheat broiler, then place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Melissa Y
    Melissa Y
  • Thistlepie
    Thistlepie
  • Benjamin
    Benjamin
  • Allison Christian Hanner
    Allison Christian Hanner
  • Heather Davis
    Heather Davis

Popular on Food52

23 Reviews

umair2589
umair2589 October 23, 2023
i have been waiting for this kind of recipe. I found rates of chicken (credit: https://foodratetoday.com/chicken-rate-today-lahore/) and found a wonderful recipe like this one. thank you so much
 
Margaret L.
Margaret L. December 6, 2021
I think this recipe is wonderful - I too have been making it for holidays for years since the Bonappetit issue ... I am giving two stars because your recipe is exactly the same as that one. This is not an adaptation. Rozanne Gold submitted this recipe to Bonappetit in 2003. https://www.bonappetit.com/recipe/prosciutto-and-goat-cheese-strata
 
Melissa Y.
Melissa Y. April 14, 2021
This turns out perfect, fluffy and crisp, and was so easy to make--it's now my template recipe for all make ahead breakfasts! I use any cooked vegetable leftover I have to throw in with the prosciutto and goat cheese (the addictive asparagus recipe on this site is particularly great inside of it). Thanks for the keeper!
 
Thistlepie
Thistlepie April 29, 2019
This was delicious. I used a nice artisanal bread, Como. I took the crust off as instructed except for the cubes for the top layer. This provided a lovely crunch to the top. I used an herbed goat cheese. Definitely one to repeat.
 
Benjamin
Benjamin October 5, 2018
I'm making this tomorrow for a friend's brunch and i have a few questions! how large should the slices of bread be? also, if i increase the # of eggs, should i also increase the amount of milk?
 
Anne C.
Anne C. September 25, 2018
I switched out the goat cheese and replace with parmesan and mozzarella. It was a crowd pleaser for my brunch.
 
Allison C.
Allison C. August 6, 2018
It’s pretty good but I have a better breakfast egg dish that puts this one to shame, so why bother??
 
Kim
Kim January 27, 2019
Why comment....sorta mean?
 
Thistlepie
Thistlepie April 29, 2019
Allison, a nice way to round out your comment would be to share what your other egg dish is and where to find the recipe.
 
Janis_
Janis_ April 14, 2021
Sorry you didn't like it but instead of just being mean, why don't you share your amazing recipe with us?
 
Charles
Charles December 13, 2022
Because SHE DOESN'T HAVE a better egg dish...
 
Eljer
Eljer May 26, 2018
Do you cook the bacon before using?
 
Heather D.
Heather D. April 1, 2018
So good! I made with Boursin, 7 eggs and oven temp at 360. It finished cooking in just under an hour at this slightly higher temp and browned up so beautifully that I didn’t need the broiler step! My family loved it!
 
Laura V.
Laura V. May 21, 2015
Oooh I like the English muffins idea!
 
Beth T.
Beth T. April 13, 2015
Christine, prosciutto is already cooked. It's ham, so is ready to eat out of the package.
 
Thistlepie
Thistlepie April 29, 2019
I made mine with prosciutto and it was great. It is sliced so thin which means it is not the single note of the dish. A balanced counterpoint to the goat cheese.
 
Bee
Bee April 4, 2015
18 SLICES OF BREAD!?!? Can that possibly be the correct amount? I realize that 9 will go as the base and 9 on top but unless the slices are meant for Barbie (TM), the size of my bread slices that I use would overwhelm the pan before ANY fillings went inside!
 
Christine
Christine March 22, 2015
Is the prosciutto added to the dish uncooked? It doesn't seem like enough cooking time to get it done. Any answers??
 
Thistlepie
Thistlepie April 29, 2019
Prosciutto is a cured meat that does not need to be cooked. The idea of bacon seems overwhelming for the dish.
 
galsmu
galsmu February 17, 2015
Food52, did you follow the recipe exactly to get the strata in the photo? I think you should give us this info on all recipes that you prepare and photograph. It would be very helpful.
 
Janis_
Janis_ February 6, 2015
Frank, it says GOAT CHEESE or Boursin.
 
Frank H.
Frank H. February 5, 2015
No goat cheese in this recipe. Boursin is a commercial trade name acquired by unilever and then Groupe Bel who markete processed cheeses under the name. It is made from cows milk. Provolone is also made from cows milk. If you want goat cheese, try feta, or perhaps a nice Italian caprino.
Frank Hruby
 
Steph
Steph February 5, 2015
Made this strata this morning for my women's Bible study. It was one of the best breakfast dishes I have ever made. The women were talking about it all morning. My only changes (thanks to the reviews on epicurious.com) was to use 7 eggs and 2 1/3 cups of milk. Perfect amount! I also used english muffins. PERFECTION!