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
Units
Scale
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
