Best Prosciutto Pesto Breakfast Strata Recipes

PROSCIUTTO-PESTO BREAKFAST STRATA

Prosciutto-Pesto Breakfast Strata image

I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. -Vicki Anderson, Farmington, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 cups 2% milk
1 cup white wine or chicken broth
1 loaf (1 pound) French bread, cut into 1/2-inch slice
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
3 tablespoons olive oil
1/2 pound thinly sliced smoked Gouda cheese
1/2 pound thinly sliced prosciutto
3 medium tomatoes, thinly sliced
1/2 cup prepared pesto
4 large eggs
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 440 calories, Fat 26g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 1215mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

PROSCIUTTO-PESTO BREAKFAST STRATA RECIPE

Prosciutto-Pesto Breakfast Strata Recipe image

I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box.-Vicki Anderson, Farmington, Minnesota

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

2 cups 2% milk
1 cup white wine or chicken broth
35 slices French bread (1/2 inch thick)
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
3 tablespoons olive oil
1/2 pound thinly sliced smoked Gouda cheese
1/2 pound thinly sliced prosciutto
3 medium tomatoes, thinly sliced
1/2 cup prepared pesto
4 eggs
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish.
Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto.
In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.
Yield: 10 servings.
Originally published as Prosciutto-Pesto Breakfast Strata in Breakfast & Brunch Bookazine
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