That Skinny Chick Can Bake

Prosciutto, Gorgonzola and Rosemary Strata #SundaySupper

Home » Breakfast Recipes » Prosciutto, Gorgonzola and Rosemary Strata #SundaySupper Jump To Recipe

Prosciutto, Gorgonzola and Rosemary Strata: A hubby approved breakfast dish. Apparently “real” men still don’t eat, or maybe like in Bill’s case, but they will eat strata!

Prosciutto, Gorgonzola and Rosemary Strata - a man approved breakfast entree


Prosciutto, Gorgonzola and Rosemary Strata

When I broached the subject of breakfast for dinner, Bill was all for it. He suggested waffles with sausage, pancakes with sausage…or even steak and eggs. Well, sure, those would certainly work. But I had something a little more gourmet in mind…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. A strata is a layered brunch casserole…with bread, eggs and cheese. I spotted this irresistible Prosciutto, Gorgonzola and Rosemary Strata …which also featured challah, St. André and rosemary.

Prosciutto, Gorgonzola and Rosemary Strata - a man approved breakfast entree


I found this marvelous recipe in my trusty New Basics cookbook…though there was some user error. I mistakenly used a 1 1/2 quart soufflé dish instead of the larger one called for in the recipe. Hmmmm….Mt. Vesuvius occurred in my oven….plus there were an awful lot of salty ingredients packed into that undersized container. Not a pretty nor tasty outcome.

So your number one requirement is to use the proper container size. Check. I’d also cut back on the Gorgonzola a bit so that the incredibly rich, triple creme St. André cheese gets its share of the glory. Double check. I reduced the salt and prosciutto amounts as well…but I’ve included the original amounts for your reference. The fresh rosemary tastes amazing in combination with these two cheeses…don’t be tempted to use dried…it just won’t be the same. Are you drooling yet???

This week’s Sunday Supper theme is breakfast for dinner…so be sure to check out all the excellent ideas from my Sunday Supper friends listed below. I know you’ll be inspired to work in a hearty breakfast entree for your evening meal very soon!


Breakfast for Dinner Recipes

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog



Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Prosciutto, Gorgonzola and Rosemary Strata - a man approved breakfast entree

Prosciutto and Gorgonzola Strata

Adapted from The New Basics Cookbook

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x


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
  • 46 ounces sweet Gorgonzola cheese, crumbled (originally 8 ounces)
  • 8 ounces St. André cheese, crumbled
  • 3 tablespoons fresh rosemary leaves, finely chopped


  1. Butter the bottom and sides of a 2 1/2-quart soufflé dish, and set it aside.
  2. Chop the prosciutto into 1/2 inch pieces. Sauté over medium-low heat until just crisp, about 10 minutes. Drain well on paper towels, and set aside.
  3. Slice the challah into 1-inch-thick slices. Lightly toast in toaster; set aside.
  4. Whisk together the cream, milk, salt, Tabasco, and eggs in bowl or large Pryex measuring cup. Set aside.
  5. 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.
  6. Pour the egg mixture over the layers, cover, and let rest for 30 minutes.
  7. Preheat the oven to 350º.
  8. Uncover the dish, and bake until is bubbling and golden, 40 minutes or till completely cooked through.
  9. Remove the dish from the oven and let it rest 10 minutes before serving.
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

51 comments on “Prosciutto, Gorgonzola and Rosemary Strata #SundaySupper”

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.