Overnight Italian Breakfast Strata
Ingredients
- .25 lb.25 lb.25 lb Pancetta, (thick cut and small), diced
- .5 lb.5 lb.5 lb Mild Italian Sausage
- .5 whole.5 whole.5 whole Red Onion, medium, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 4 cups4 cups4 cups Baby Spinach, (loosely packed)
- 1 whole1 whole1 whole Italian Bread, stale and cut in 1-2 inch cubes (approximately 14-16 oz)
- 8 oz8 oz8 oz Fontina Cheese, shredded
- 3 cups3 cups3 cups Whole Milk
- 10 whole10 whole10 whole Eggs
- 1 Tbsp1 Tbsp1 Tbsp Homemade Italian Seasoning Blend (click for recipe)
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
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- Preheat a large skillet over medium heat.
- Add the pancetta, sausage, red onion, and garlic. Saute, while breaking up the sausage for 5-7 minutes until the meat is lightly browned and cooked through.
- Take the skillet off of the heat and mix in the spinach until it has wilted.
- Butter or grease a 9x13 casserole dish or 4 quart baking dish.
- Distribute half of the bread cubes in an even layer in the dish and top with half of the meat mixture as well as half of the cheese.
- Evenly distribute the remaining bread on top, followed by the rest of the meat mixture, and lastly the rest of the cheese.
- In a large mixing bowl, combine the whole milk with the eggs, Italian seasoning, kosher salt, and black pepper. Whisk to completely break up the eggs and mix everything well.
- Slowly pour the egg mixture over the layered ingredients and then use hands or a spatula to press the bread down so it's completely soaked by the egg mixture.
- Cover the dish with plastic wrap and refrigerate overnight but no more than 24 hours in advanced.
- At baking time, remove the dish from the refrigerator and discard the plastic wrap. Preheat the oven to 350˚ while the strata sits at room temperature.
- Bake the strata in the preheated oven for 50-60 minutes until it is puffed up, no longer jiggly in the middle, and evenly browned on top.
- Let the strata rest for 10-15 minutes before serving.
Notes
Meat - Bacon can be substituted for the pancetta. Omit both meats for a vegetarian version. Vegetables - Add mushrooms or peppers; spinach can be substituted for kale or chard. Cheese - Substitute the fontina for mozzarella, provolone or gouda. Bread - Use Italian bread, French bread, white bread, sourdough or texas toast. Gluten-Free - Use gluten-free bread or substitute with 4 cups of frozen diced potatoes. Dairy-Free - Use unsweetened dairy-free milk and dairy-free cheese. Not Overnight - Refrigerate for a minimum of 2 hours before baking. Muffins - Layer mixture in a muffin tin for individual servings. Cook time will be closer to 30 minutes. These can be frozen for quick breakfasts. Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Freeze - Freeze baked strata after cooling, wrapped in plastic wrap for 2-3 months. Thaw completely before reheating in the oven or microwave.
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My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 359 |
Fat: | 18 g |
Carbohydrates: | 7 g |
Protein: | 25 g |
Cholesterol: | 70 g |
Sodium: | 754 mg |
Fiber: | 1 g |
Sugars: | 5 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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