Best 6 Prosciutto Pesto Breakfast Strata Recipes

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Indulge in a culinary journey with our Prosciutto Pesto Breakfast Strata, a delightful dish that harmonizes the flavors of Italy and the essence of a hearty breakfast. This savory strata is a symphony of textures, boasting layers of golden-brown bread, salty prosciutto, aromatic pesto, and a medley of cheeses. Each bite reveals a perfect balance of flavors, from the tangy pesto to the rich melted cheese. Prepare to tantalize your taste buds with this easy-to-make strata that's perfect for a weekend brunch or a special occasion breakfast.

This recipe collection offers variations to cater to different dietary preferences and culinary desires. Whether you favor a vegetarian delight or a meat-centric indulgence, we have you covered. Discover the vibrant flavors of our Spinach and Feta Breakfast Strata, where fresh spinach, creamy feta cheese, and sun-dried tomatoes dance together in a symphony of Mediterranean flavors.

For those with a hankering for a classic, our Traditional Breakfast Strata is a timeless favorite. This hearty strata combines sausage, cheese, and bread, promising a satisfying and comforting meal. And for a unique twist, try our Cheesy Hash Brown Breakfast Casserole, where crispy hash browns, melted cheese, and savory bacon create a textural masterpiece.

With step-by-step instructions and a detailed ingredient list, each recipe ensures a foolproof cooking experience. Embark on a culinary adventure and treat your loved ones to these delectable strata dishes that are sure to become breakfast favorites.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BREAKFAST STRATA



Easy Breakfast Strata image

We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) herb or cheese bakery bread, cubed
1 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1 teaspoon ground mustard
2 cups 2% milk

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

PROSCIUTTO, EGG AND SPINACH STRATA



Prosciutto, Egg and Spinach Strata image

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

6 large eggs
1-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
7 cups day-old cubed bread (1-in. cubes)
1/2 pound sliced prosciutto, cut into 2-in. strips
2 medium Pink Lady apples, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped Brie cheese
1 cup shredded white cheddar cheese, divided

Steps:

  • In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

GRUYERE & PROSCIUTTO STRATA



Gruyere & Prosciutto Strata image

Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. - Patricia Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 9

2 teaspoons canola oil
4 ounces thin slices prosciutto, chopped
2 large sweet onions, chopped (4 cups)
1 carton (8 ounces) egg substitute
2-1/2 cups 2% milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
8 cups cubed French bread
1-1/2 cups shredded Gruyere or Swiss cheese, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender., In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. , Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 609mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

PROSCIUTTO AND GOAT CHEESE STRATA



Prosciutto and Goat Cheese Strata image

Categories     Egg     Breakfast     Brunch     Bake     Goat Cheese     Prosciutto     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Steps:

  • Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  • Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

BREAKFAST STRATA



Breakfast Strata image

Categories     Bread     Breakfast     Bake     Kosher     Prosciutto

Yield serves 8 to 10

Number Of Ingredients 11

4 large eggs
1 1/2 cups milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups Herbed Croutons (page 243) or your favorite store-bought croutons
8 ounces semihard cheese (page 23), shredded (2 cups)
4 ounces semisoft cheese (page 23), shredded (1 cup)
1/2 ounce (1 slice) thinly sliced prosciutto, diced
3 green onions (white and green parts), or 1 bunch chives, thinly sliced
1/2 cup thinly sliced drained sun-dried tomatoes in oil
3 ounces Parmesan or other hard grating cheese (page 23), grated (3/4 cup)

Steps:

  • Preheat the oven to 325˚F.
  • In a large bowl, whisk together the eggs, milk, salt, and pepper. Fold in the croutons and semihard and semisoft cheeses and set aside.
  • In a small skillet, sauté the prosciutto until golden and crisp. Using a slotted spoon, remove the prosciutto from the skillet and let it cool on a plate lined with paper towels. Pour the drippings that remain in the skillet into a 9 × 13-inch baking dish, using a spatula to spread the oil until the dish is lightly coated.
  • Add the cooled prosciutto and the green onions and sun-dried tomatoes to the crouton mixture. Gently fold the ingredients until they are evenly distributed. Spoon the mixture into the baking dish and pat it down. (The croutons should form a bumpy surface.) Top with the Parmesan.
  • Bake for 35 minutes, rotating the pan after 20 minutes. Bake until the top of the dish is very brown and the middle is springy. Let the strata cool for 10 minutes before serving.
  • The strata tastes best the day it is prepared; otherwise, the croutons become soggy.

PROSCIUTTO AND PESTO PANINI



Prosciutto and Pesto Panini image

This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over medium-high heat or a panini press.
  • Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
  • Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
  • Cut sandwich into quarters. Serve immediately.

Tips:

  • Use good quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your strata. Look for ripe tomatoes, flavorful pesto, and good quality bread.
  • Don't overmix the batter: Overmixing will make the strata tough. Gently whisk the eggs and milk together until just combined, then stir in the bread cubes.
  • Bake the strata until it is set in the center: A toothpick inserted into the center of the strata should come out clean. If the strata is not set, continue baking for a few more minutes.
  • Let the strata rest before serving: This will allow the flavors to meld and the strata to firm up.

Conclusion:

Prosciutto Pesto Breakfast Strata is a delicious, easy-to-make breakfast or brunch dish. It is perfect for a crowd and can be made ahead of time. With its combination of savory prosciutto, flavorful pesto, and fluffy bread, this strata is sure to be a hit.

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