Brussels Sprouts + Pancetta Breakfast Strata
This Brussels Sprouts + Pancetta Breakfast Strata is just the thing for feeding a houseful of overnight guests! Assemble ahead and bake for an easy, piping hot, comfort-filled casserole.
Ingredients
- 4 ounce pancetta, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 12 ounce Brussels sprouts, trimmed + halved
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1 teaspoon fresh marjoram, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoon Italian parsley, chopped
- 10 ounce baguette, cut into bite-size pieces (see notes)
- 1 cup gruyere cheese (a generous cup), grated
- 12 large eggs
- 2 cups milk
- ¼ cup Dijon mustard
- ¾ teaspoon nutmeg
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, softened
Instructions
- Place pancetta in a cold heavy-bottomed skilled (cast iron is great!) over medium heat. Cook for 7 minutes. Add the diced onion to the pancetta and cook for together for 2 minutes. Add the garlic and cook an additional minute. With a slotted spoon, remove to a paper towel to drain.
- Add 1 tbsp of olive to the pancetta drippings. Add the Brussels sprouts, cut side down wherever possible. Cook undisturbed for 5 to 6 minutes to caramelize. Remove the sprouts to a large bowl.
- Add the pancetta to the bowl with the Brussels sprouts along with 1 tsp kosher salt, black pepper, chopped herbs, baguette and gruyere. Toss this all together.
- Into another large bowl, crack 12 eggs. Scramble those up, then add the milk, Dijon, nutmeg, 1 tsp kosher salt, and black pepper. Whisk well to create the custard.
- Butter a 9"x13" casserole. Add the bread mixture to the casserole, taking care that the Brussels sprouts are evenly distributed. Carefully pour the custard over the bread. With a wooden spoon or spatula, gently press the bread to submerge it in the custard and promote soaking.
- Cover the casserole with plastic wrap and refrigerate it overnight. The bread should soak up most of the custard as it rests.
- Preheat your oven to 350°F. Bake the strata for 1 hour. Remove it to a cooling rack to rest for a few minutes. Cut into 12 pieces and serve.
Notes
Day old or stale bread works best. If you're working with a fresh loaf, cut it up and place it on a sheet pan. Toast it in a 350°F oven for 5 to 7 minutes to help it dry out. Drier bread is better at soaking up the custard.
Nutrition
Calories: 284kcal | Carbohydrates: 18g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 787mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
