Go Back
–+ servings

Brussels Sprouts + Pancetta Breakfast Strata

Sip + Sanity | Linda Feller
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.
Print Recipe Pin Recipe Save
Prep time.20 minutes
Cook time.1 hour 15 minutes
Custom time.12 hours
Total time.13 hours 35 minutes
Course.Breakfast
Cuisine.American
Number of servings.12 people
Calories per serving.284 kcal

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
Keywords.holidays, make ahead, oven, stove top
Did You Make This Recipe?Be sure to share a comment below!