Prosciutto, Gorgonzola & Rosemary Strata - Brunch Casserole

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posted by Liz Berg

on July 21, 2013 (updated 9/7/22)

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Prosciutto, Gorgonzola, and Rosemary Strata: An easy, flavorful hubby-approved breakfast or brunch casserole. According to him, “real” men still don’t eat quiche, but they will eat strata!

ThisBreakfast Casserole is perfect for any weekend company, holiday brunch, or breakfast for dinner!

Prosciutto, Gorgonzola & Rosemary Strata - Brunch Casserole - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You’ll Love this Strata Recipe

2 Frequently Asked Questions

3 What is a Strata?

4 What's the Difference Between a Strata and a Frittata?

5 What Do You Serve with a Strata?

6 Tips on How to Make a Strata

7 You May Also Like:

8 Prosciutto and Gorgonzola Strata

Why You’ll Love this Strata Recipe

You can eat strata any time of day. It’s not just for breakfast and brunch.
Stratas are very adaptable. Use Pancetta instead of Prosciutto or Thyme instead of Rosemary. Or try Brie instead of St. Andre.
If you prep all the ingredients the night before, it will make short work of getting your breakfast strata recipe in the oven the next morning.

When I broached the subject of breakfast for dinner, Bill was all for it. He suggested waffles with sausage, pancakes with bacon, or even steak and eggs. Well, sure, those would certainly work. But I had something a little more gourmet in mind like a frittata, strata, or quiche.

And, yes, I had to define all these for Bill before he agreed. He was familiar with quiche, as he knew real men didn’t eat them. And when I found an irresistible basic strata recipe in The New Basics Cookbook (affiliate link), I knew I had a winner.

Frequently Asked Questions

What is a Strata?

In Geology, the word strata refers to layers of rock. In culinary terms, a strata is a layered casserole dish often served for brunch. They most typically contain bread, cheese, and eggs.

What's the Difference Between a Strata and a Frittata?

A frittata is an Italian omelet has all ingredients mixed in with the eggs, is cooked slowly, then flipped or finished in the oven to cook the top. A strata is a layered casserole topped with an eggy custard, then baked.

What Do You Serve with a Strata?

Since this strata already contains bread, cheese, eggs, and meat, a vibrant fresh fruit salad or green salad would be a nice addition to the menu.

Prosciutto, Gorgonzola & Rosemary Strata - Brunch Casserole - That Skinny Chick Can Bake (2)

Tips on How to Make a Strata

Use stale or toasted bread.
Use the correct-sized baking dish. I first made this in a 1 1/2 quart souffle dish and had a Mt. Vesuvius episode in my oven!
Use fresh not dried rosemary for the best flavor.
Give the cream and egg mixture ample time to soak into the bread before baking. 30 minutes is perfect.
Bake until bubbling and golden.
Let it rest for 10-15 minutes before serving. This will allow the casserole to firm up a bit.

Prosciutto and Gorgonzola Strata

Prep Time20 minutes

Cook Time40 minutes

Total Time1 hour

Yield6 servings

An Italian inspired Breakfast Casserole!

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 cheese, crumbled (originally 8 ounces)
8 ounces St. André cheese, 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 well on paper towels, and set aside.
Slice the challah into 1-inch-thick slices. Lightly toast in toaster; set aside.
Whisk together the cream, milk, salt, Tabasco, and eggs in bowl or large Pryex measuring cup. Set aside.
Place one layer of bread to cover bottom of soufflé dish. Sprinkle with half of the Gorgonzola, half the Saint André, half the rosemary and then half of the reserved prosciutto. Repeat to use up the rest of the bread, cheese and rosemary.
Pour the egg mixture over the layers, cover, and let rest for 30 minutes.
Preheat the oven to 350º.
Uncover the dish, and bake until is bubbling and golden, 40 minutes or till completely cooked through.
Remove the dish from the oven and let it rest 10 minutes before serving.

Notes

May use pannetone instead of challah and/or pancetta instead of prosciutto.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 672Total Fat: 48gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 313mgSodium: 1668mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 35g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Bread Breakfast Brunch

posted by Liz Berg on July 21, 2013
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51 Comments on “Prosciutto, Gorgonzola and Rosemary Strata”

Anne @ Webicurean — July 28, 2013 @ 1:44 pm Reply

That looks and sounds amazing! Don’t feel bad about any gaffes–lately I’ve been forgetting entire ingredients, even after double- and triple-checking the ingredient list, there’s always something missing from the dish. I don’t even know how that happens lol
Annamaria @ Bakewell Junction — July 26, 2013 @ 11:40 pm Reply

Lizzy,
I can’t resist prosciutto. It certainly looks hearty enough for dinner.
Annamaria
Ramona — July 24, 2013 @ 7:10 am Reply

Yes… I’m definitely drooling!! This looks amazing. 🙂
Jennifer Eloff — July 23, 2013 @ 8:48 pm Reply

We often have a big brunch around midday if I forget to take something out the night before. I make eggs, bacon, sausage, cream-cheese filled crepes with blueberry or strawberry sauce, sometimes fruit salad and fried tomatoes. I’ll also make low-carb English muffins. It’s quite a feast!
Family Foodie — July 23, 2013 @ 6:51 pm Reply

Oh yum… prosciutto and gorgonzola sound like such a great combination of flavors in this strata! It looks delicious!
elisabeth@foodandthrift — July 23, 2013 @ 1:59 pm Reply

I love, love, stratas for a special Sunday brunch. Yours Lizzy, looks and sounds divine! Love the Gorgonzola cheese addition! Truly, a special and delicious treat for Sunday! xo
Sandra — July 22, 2013 @ 4:35 pm Reply

Drooling? Check!
Katie — July 22, 2013 @ 4:29 pm Reply

Well dang…does this not look heavenly?!?! I must have it in my life. Well done – and gorgeous photos too!
Kelly — July 22, 2013 @ 4:10 pm Reply

I love breakfast for dinner 🙂 This strata sounds fabulous with all that cheese and rosemary. Just lovely!
Stacy — July 22, 2013 @ 4:09 pm Reply

Totally drooling, Liz! Anything savory with blue cheese and rosemary has my vote for best breakfast for dinner. Add in pancetta and I will be your best friend. Delicious and beautiful!
kateiscooking — July 22, 2013 @ 2:30 pm Reply

You know I’m not a huge fan of stratas but I do believe this one could convert me. The flavors must just dance! Actually, I hopped on to look at your SRC post but after seeing this photo on FB and now on your blog I had to explore… Hugs, Kate
Alice @ Hip Foodie Mom — July 22, 2013 @ 11:51 am Reply

Liz,
I love this! My husband felt the same way with my quiche. . real men don’t eat quiche. . WHAT?! Love your Prosciutto, Gorgonzola and Rosemary Strata!! It’s gorgeous!! I had no idea challah could go in there .. I love it! with the prosciutto and gorgonzola, I would certainly gobble this one up. . sorry you had a mess with the first one but this second one is fabulous!
Angie@Angie's Recipes — July 22, 2013 @ 9:23 am Reply

My husband loves pancakes and oatmeal for the dinner…your strata looks droolworthy, Liz.
Anita at Hungry Couple — July 22, 2013 @ 8:36 am Reply
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Oh yes, totally drooling. We love stratas and Brian requests them for dinner sometimes. I do all different flavor combos so I’ll have to try this one, too. And, as much as I do love Gorgonzola, the St. Andre is ridiculously good!
Sarah | Curious Cuisiniere — July 22, 2013 @ 8:15 am Reply

This sounds like an amazing flavor combination! Now I’m craving one of these!
Kathy — July 22, 2013 @ 6:59 am Reply

Your strata looks lovely! It is one of my favorite breakfast foods!
easyfoodsmith — July 22, 2013 @ 6:56 am Reply

Surely a great recipe for sunday supper. Bookmarking it for making it this weekend. Thanks for sharing 🙂
Ash- foodfashionparty — July 22, 2013 @ 2:37 am Reply

There’s so much about this recipe I love, you have no clue.
Denise Browning@From Brazil To You — July 21, 2013 @ 11:52 pm Reply

A dish fit for any meal…I love how versatile it is!
GourmetGetaways — July 21, 2013 @ 11:25 pm Reply

LOL!! I love that you had to explain the subtly differences between all of these dishes to hubby 🙂
The idea of all those flavours together is making me so hungry… I wish I could get into the kitchen and make myself one right now.
Laura (Tutti Dolci) — July 21, 2013 @ 10:55 pm Reply

I love a strata, this recipe sounds wonderful!
Camille — July 21, 2013 @ 10:17 pm Reply

What a great combination of flavors – anytime of day!
Maureen | org*smic Chef — July 21, 2013 @ 8:42 pm Reply

What a fancy breakfast and one I’d love to eat AND serve. It’s really lovely.
Sarah — July 21, 2013 @ 8:27 pm Reply

Love love LOVE breakfast for dinner… and this looks particularly delicious! I bet Bill was a happy chappy!
Lori @ Foxes Love Lemons — July 21, 2013 @ 8:07 pm Reply

Your intro reminds me of a commercial I saw around this Mother’s Day, where a dad is having a chat with his young son. He goes “ok son, it’s Mother’s Day, so we’re going to get dressed up and go to breakfast. They’re gonna serve something called quiche, but really…it’s just EGG PIE” 🙂 hahaha
I love this strata! Great flavors!
Hotly Spiced — July 21, 2013 @ 7:53 pm Reply

This does look very good. I would love this for a Sunday supper. But what did Bill think? Was he happy? xx
Debra — July 21, 2013 @ 6:43 pm Reply

I love everything about this breakfast for dinner!
Martin D. Redmond — July 21, 2013 @ 6:10 pm Reply

Yummy! This looks great, and surprisingly easy for the deliciousness you present. Amazing pics as always!
alex — July 21, 2013 @ 5:58 pm Reply

I love breakfast for dinner! this is such a nice dish. I think it would be great to serve to guests! how impressive. I just love these ingredients!
Nancy @ gottagetbaked — July 21, 2013 @ 5:34 pm Reply

Yes, Liz – I’ve been drooling all morning in fact, ever since I saw the photos you posted on Facebook and G+. Your strata is gorgeous (as are all the dishes you make) and my mouth is watering at the thought of all that delicious cheese in there.
mjskit — July 21, 2013 @ 5:17 pm Reply

Yes, I am drooling! This is the perfect Sunday Supper!
Sarah Reid, RHNC (@jo_jo_ba) — July 21, 2013 @ 5:11 pm Reply

I’m sure I could get my fam to eat blue cheese in this!
Courtney @ Neighborfood — July 21, 2013 @ 4:51 pm Reply

This is like the ultimate flavor combinations for me. I’m a sucker for anything with prosciutto and creamy cheese.
catherine — July 21, 2013 @ 4:48 pm Reply

Dear Lizzy, This sounds right up my alley!! I love dinners like this. The cheeses and the rosemary sound just delicious!! Just perfection. Blessings dearest. Catherine xo
Anne ~ Uni Homemaker — July 21, 2013 @ 4:16 pm Reply

What a gorgeous strata! I love the combination of pancetta and gorgonzola. Delicious!
Emily @ Life on Food — July 21, 2013 @ 2:16 pm Reply

I need to step away from my quiches and try something new like a strata. Love that you added gorgonzola. My husband would immediately be down for this at dinner.
Jenn and Seth — July 21, 2013 @ 2:12 pm Reply

i am loving all the flavors in this! sounds like a seriously delicious breakfast for dinner!
john@kitchenriffs — July 21, 2013 @ 1:44 pm Reply

I love breakfast for dinner! My favorite way to eat breakfast food, actually (usually I’m not that hungry in the morning). I haven’t made a strata in years – this looks excellent. I love gorgonzola, and it combines so well with pancetta (or even bacon). Really nice – thanks for this.
rosita — July 21, 2013 @ 1:11 pm Reply

Gratinado perfecto me encantaria probar,abrazos.
Kim@Treats & Trinkets — July 21, 2013 @ 12:27 pm Reply

Yep. Drooling. There’s a puddle on my keyboard.
Helene D'souza — July 21, 2013 @ 11:44 am Reply

I am kind of famous for having breakfast for dinner. In fact this is coming here in the coastline state amongst the visitors and party folks anyway. Liz I like your take on the strata, looks so very tempting!
Jen @JuanitasCocina — July 21, 2013 @ 10:32 am Reply

With the bleu cheese…I am SO in!
Jennifer @ Peanut Butter and Peppers — July 21, 2013 @ 9:41 am Reply

Yum! Love prosciutto and the edition of adding Gorgonzola to it sounds amazing. What a wonderful combination of flavors.
Conni @FoodieArmyWife — July 21, 2013 @ 9:26 am Reply

This is beautiful – simply beautiful! Feel free to come by with one or three 😉
Diana @EatMoveShine — July 21, 2013 @ 9:13 am Reply

What incredible photos, Liz! And cheers to another awesome strata! I love all the flavor possibilities, and this one w/my very favorite gorgonzola sounds divine!
Nichole C — July 21, 2013 @ 8:48 am Reply

Everything about this recipe makes me want to lick the screen; yummy!
Chocolate Shavings — July 21, 2013 @ 8:18 am Reply

You had me at Gorgonzola! Yum!
Paula @ Vintage Kitchen Notes — July 21, 2013 @ 7:34 am Reply

Strata is one of my favorite things ever to make with stale bread (or not so stale, I might buy a good loaf just to make it). This version is fantastic Liz! And I bet Bill wants this theme to repeat another sunday…
Happier Than A Pig in Mud — July 21, 2013 @ 6:06 am Reply

Sure sounds like a great dinner! And just think, now you have a sparkly clean oven too:@) Happy Sunday!
Bam's Kitchen — July 21, 2013 @ 4:02 am Reply

I love breakfast for dinner. We do that every once in awhile at home as the boys love big breakfasts and with their busy schedules sometimes difficult. Love all the cheese and pancetta and I am sure even your reduced recipe is still very rich and delicious. Have a super weekend. BAM
The Ninja Baker — July 21, 2013 @ 3:28 am Reply

I wasn’t aware that one could add too much Gorgonzola =)
To answer your question, Liz. Yes, my mouth is watering reading about challah and cheeses melting together with spices and eggs.
P.s. Your photo is a sure-fire Foodqawker pick.

Prosciutto, Gorgonzola & Rosemary Strata - Brunch Casserole - That Skinny Chick Can Bake (2024)