This breakfast casserole, or strata, is whatever breakfast should be– easy, healthy, and tasty. Layer crusty bread, beaten eggs, tender greens, and prosciutto in an ovenproof frying pan, and bake to golden, tacky perfection.
Photography Credit:
Katie Morford
A scrumptious breakfast casserole is a respectable method to rouse folks from warm beds. This one hits all the best notes for a mouthwatering breakfast: tacky, nourishing, a bit smoky (thanks to the prosciutto), and clearly delicious. It also happens to be darn easy to make.
This specific breakfast casserole is called a strata. It’s in the exact same family as a quiche or frittata, with one little distinction: You stir torn or cut pieces of bread into the beaten eggs prior to popping it into the oven to bake.
BEST BREAD FOR BREAKFAST CASSEROLES
You can use a fresh loaf of practically any crusty bread– Italian, levain, or baguette. Or, make use of any somewhat stale bits and bobs you discover in your bread basket. The wetness of the eggs works magic on a tired loaf, so nobody will be the smarter.
HEALTHY ACTIVE INGREDIENTS
There is no shortage of good-for-you components in this wholesome dish.
You’ll find:
Numerous cups of fresh veggies
Protein-rich eggs
Milk and cottage cheese, which change generally used cream or half-and-half
This leads to a breakfast casserole that’s lighter in calories and hydrogenated fat than many others you’ll find. Adding a few ounces of prosciutto together with sharp cheddar gives the meal a huge pop of flavor and simply adequate decadence to make it feel unique. You can bump up the nutrition even further by making it with whole grain rather than basic white bread.
METHODS TO ADAPT THIS RECIPE
What’s particularly enticing about this casserole is that it provides itself to endless variations:
Use diced zucchini or tiny broccoli florets in place of the asparagus.
Swap in Gruyere or feta rather of cheddar.
Use cooked, diced sausage, country ham, or collapsed bacon in place of prosciutto.
MAKE A VEGETARIAN BREAKFAST CASSEROLE
The other alternative here is to make the dish totally vegetarian. Simply exclude the prosciutto, using one teaspoon of smoked paprika in its place to provide the strata that smoky taste. Use a crumbly plant-based sausage in lieu of prosciutto.
MAKE IT A MEAL
If you’re serving this for breakfast, a platter of whatever fruit remains in season mak
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