Overnight Italian Strata is a savory breakfast casserole layered with hearty bread, flavorful Italian meats, fresh spinach, and creamy fontina cheese. Soaked overnight in a rich egg mixture, this dish is perfect for brunches, holidays, or any morning when you want to serve a crowd with ease.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Assemble it the night before for a stress-free breakfast.
- Rich Italian Flavors: Pancetta, sausage, and fontina cheese add depth and savoriness.
- Customizable: Adapt with your favorite meats, veggies, or cheese.
- Feeds a Crowd: Perfect for gatherings, holidays, or meal prep.
- Comfort Food: Creamy, cheesy, and satisfying—everything you want in a breakfast casserole.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Strata:
- ¼ pound pancetta, thick cut and diced small
- ½ pound ground Italian sausage (mild or spicy)
- ½ medium red onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 4 cups baby spinach, loosely packed
- 1 loaf Italian bread (14-16 ounces), stale and cut into 1-2 inch cubes
- 8 ounces fontina cheese, shredded
For the Egg Mixture:
- 3 cups whole milk
- 10 large eggs
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Directions
Step 1: Cook the Meats and Veggies
- Preheat a large skillet over medium heat.
- Add pancetta, sausage, red onion, and garlic. Sauté for 5-7 minutes until the meats are browned and cooked through.
- Mix in the spinach and cook until just wilted. Remove from heat.
Step 2: Assemble the Strata
- Grease a 9×13 casserole dish with butter or nonstick cooking spray.
- Layer half of the bread cubes evenly in the dish. Top with half of the cooked meat mixture and half of the shredded fontina cheese.
- Repeat with the remaining bread, meat mixture, and cheese.
Step 3: Make the Egg Mixture
- In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and black pepper until fully combined.
- Pour the egg mixture evenly over the layered ingredients in the casserole dish.
- Gently press the bread down with a spatula to ensure it soaks up the egg mixture.
Step 4: Chill Overnight
- Cover the casserole tightly with plastic wrap or aluminum foil.
- Refrigerate for at least 8 hours or overnight to allow the bread to absorb the egg mixture.
Step 5: Bake the Strata
- Preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes while the oven preheats.
- Bake uncovered for 50-60 minutes, or until the top is golden brown and the center is set.
- Let the strata rest for 5-10 minutes before serving.
Step 6: Serve and Enjoy
Slice into squares and serve warm. Garnish with additional fresh parsley, if desired.
Servings and Timing
- Yield: 8 servings
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Chill Time: 8 hours
- Total Time: 9 hours 25 minutes
Variations
- Cheese Swaps: Try Gruyere, mozzarella, or sharp cheddar in place of fontina.
- Vegetarian Option: Omit the meats and add extra spinach, mushrooms, or roasted red peppers.
- Spicy Kick: Use spicy Italian sausage and a pinch of red pepper flakes in the egg mixture.
- Gluten-Free: Substitute gluten-free bread.
- Herbaceous Flavor: Add fresh basil or thyme for additional aromatic notes.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the baked strata in portions for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Reheat individual servings in the microwave or warm the entire dish in a 350°F oven until heated through.
FAQs
1. Can I use fresh bread instead of stale?
Yes, but slightly dry the bread by toasting it in the oven at 300°F for 10 minutes.
2. Can I make this without milk?
Substitute with unsweetened almond milk, oat milk, or half-and-half.
3. How can I ensure the strata isn’t soggy?
Use day-old bread and avoid over-soaking it in the egg mixture.
4. Can I cook and assemble this the same day?
Yes, but let the strata rest for at least 1 hour before baking to allow the bread to absorb the egg mixture.
5. What’s the best way to tell if it’s fully baked?
Insert a knife into the center; it should come out clean with no runny egg mixture.
6. Can I use a different type of sausage?
Yes, chicken sausage, turkey sausage, or even chorizo are great alternatives.
7. Can I add other vegetables?
Absolutely! Mushrooms, zucchini, or bell peppers work well.
8. How can I make it lighter?
Use reduced-fat milk, cheese, and sausage to cut down on calories.
9. What’s the best way to slice the strata?
Let it rest for 5-10 minutes after baking to set, making it easier to slice cleanly.
10. Can I prepare this in smaller portions?
Yes, divide the ingredients among smaller casserole dishes for individual servings.
Conclusion
Overnight Italian Strata with Fontina Cheese is the ultimate make-ahead breakfast casserole that’s rich, flavorful, and perfect for feeding a crowd. Its layers of savory meats, melted cheese, and egg-soaked bread create a comforting dish that’s both elegant and easy to prepare. Perfect for brunch, holidays, or any occasion, this strata will become a go-to favorite in your kitchen!
Print
Overnight Italian Strata with Fontina Cheese
- Prep Time: 25 minutes
- chill time: 8 hours
- Cook Time: 1 hour
- Total Time: 9 hours 25 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Description
Start your morning with this Overnight Italian Strata, a hearty breakfast casserole packed with pancetta, Italian sausage, spinach, and fontina cheese. Perfect for a crowd, this make-ahead dish combines savory Italian flavors with the ease of preparation.
Ingredients
For the Filling:
- 1/4 pound pancetta, thick-cut and diced small
- 1/2 pound ground Italian sausage (mild or spicy)
- 1/2 medium red onion, diced
- 1 tablespoon minced garlic (approximately 3 cloves)
- 4 cups baby spinach, loosely packed
For the Strata Base:
- 1 loaf Italian bread (14–16 ounces), stale and cut into 1-2-inch cubes
- 8 ounces fontina cheese, shredded
For the Custard:
- 3 cups whole milk
- 10 large eggs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Filling:
- Preheat a large skillet over medium heat.
- Add pancetta, sausage, red onion, and garlic.
- Sauté for 5–7 minutes, or until the meat is browned and cooked through.
- Stir in baby spinach and cook until wilted. Remove from heat.
- Assemble the Strata:
- Butter or grease a 9×13-inch casserole dish.
- Layer half of the bread cubes evenly in the bottom of the dish.
- Add half of the cooked meat mixture and half of the shredded fontina cheese.
- Repeat the layers with the remaining bread, meat mixture, and cheese.
- Make the Custard:
- In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and black pepper until well combined.
- Combine and Chill:
- Pour the custard mixture evenly over the layered ingredients in the casserole dish.
- Gently press the bread down to ensure it absorbs the custard.
- Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours).
- Bake the Strata:
- Preheat your oven to 350°F (175°C).
- Remove the strata from the refrigerator and let it sit at room temperature for 10–15 minutes.
- Bake uncovered for 50–60 minutes, or until the top is golden brown and the custard is set.
- Rest and Serve:
- Let the strata rest for 10 minutes before slicing and serving.
Notes
- Bread Tip: Using slightly stale bread helps it absorb the custard better. If your bread is fresh, toast the cubes lightly in the oven before assembling.
- Cheese Options: Swap fontina for mozzarella or Gruyère if desired.
- Make-Ahead Convenience: Perfect for meal prep or holiday mornings when you need a fuss-free breakfast option.
Nutrition
- Serving Size: Per Serving
- Calories: 739 kcal
- Fat: 52g
- Carbohydrates: 37g
- Protein: 29g
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