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Prosciutto, Gorgonzola and Rosemary Strata in a round casserole dish with a sprig of rosemary to garnish

Prosciutto, Gorgonzola and Rosemary Strata

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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 in a round casserole dish with a sprig of rosemary to garnish

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, Gorgonzola and Rosemary Strata on a round white plate

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!

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

Prosciutto and Gorgonzola Strata

An Italian inspired Breakfast Casserole!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 6 servings


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


  1. Butter the bottom and sides of a 2½-quart soufflé dish, and set it aside.
  2. 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.
  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.


Adapted from The New Basics Cookbook

Nutrition Information:



Serving Size:


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


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51 comments on “Prosciutto, Gorgonzola and Rosemary Strata”

  1. 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.

  2. 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

  3. Sure sounds like a great dinner! And just think, now you have a sparkly clean oven too:@) Happy Sunday!

  4. 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…

  5. You had me at Gorgonzola! Yum!

  6. Everything about this recipe makes me want to lick the screen; yummy!

  7. 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!

  8. This is beautiful – simply beautiful! Feel free to come by with one or three 😉

  9. Yum! Love prosciutto and the edition of adding Gorgonzola to it sounds amazing. What a wonderful combination of flavors.

  10. With the bleu cheese…I am SO in!

  11. 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!

  12. Yep. Drooling. There’s a puddle on my keyboard.

  13. Gratinado perfecto me encantaria probar,abrazos.

  14. 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.

  15. i am loving all the flavors in this! sounds like a seriously delicious breakfast for dinner!

  16. 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.

  17. What a gorgeous strata! I love the combination of pancetta and gorgonzola. Delicious!

  18. 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

  19. This is like the ultimate flavor combinations for me. I’m a sucker for anything with prosciutto and creamy cheese.

  20. I’m sure I could get my fam to eat blue cheese in this!

  21. Yes, I am drooling! This is the perfect Sunday Supper!

  22. 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.

  23. 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!

  24. Yummy! This looks great, and surprisingly easy for the deliciousness you present. Amazing pics as always!

  25. I love everything about this breakfast for dinner!

  26. This does look very good. I would love this for a Sunday supper. But what did Bill think? Was he happy? xx

  27. 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!

  28. Love love LOVE breakfast for dinner… and this looks particularly delicious! I bet Bill was a happy chappy!

  29. What a fancy breakfast and one I’d love to eat AND serve. It’s really lovely.

  30. What a great combination of flavors – anytime of day!

  31. I love a strata, this recipe sounds wonderful!

  32. 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.

  33. A dish fit for any meal…I love how versatile it is!

  34. There’s so much about this recipe I love, you have no clue.

  35. Surely a great recipe for sunday supper. Bookmarking it for making it this weekend. Thanks for sharing 🙂

  36. Your strata looks lovely! It is one of my favorite breakfast foods!

  37. This sounds like an amazing flavor combination! Now I’m craving one of these!

  38. 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!

  39. My husband loves pancakes and oatmeal for the dinner…your strata looks droolworthy, Liz.

  40. 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!

  41. 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

  42. 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!

  43. I love breakfast for dinner 🙂 This strata sounds fabulous with all that cheese and rosemary. Just lovely!

  44. Well dang…does this not look heavenly?!?! I must have it in my life. Well done – and gorgeous photos too!

  45. 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

  46. Oh yum… prosciutto and gorgonzola sound like such a great combination of flavors in this strata! It looks delicious!

  47. 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!

  48. Yes… I’m definitely drooling!! This looks amazing. 🙂

  49. Lizzy,
    I can’t resist prosciutto. It certainly looks hearty enough for dinner.

  50. 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

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