Prosciutto, Gorgonzola and Rosemary Strata: A hubby approved breakfast dish. According to him, “real” men still don’t eat quiche, but they will eat strata!
This Prosciutto and Cheese Breakfast Casserole is perfect for any weekend company, holiday brunch or breakfast for dinner!
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 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. 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. Ding, ding, ding, we have a winner!
Prosciutto and Cheese Breakfast Casserole
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 kinds of cheese…don’t be tempted to use dried…it just won’t be the same. There was tons of flavor in this Prosciutto and Gorgonzola Strata. Plus, it’s man approved!
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
- 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.
Adapted from The New Basics Cookbook
Amount Per Serving: Calories: 672Total Fat: 48gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 313mgSodium: 1668mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 35g