Easy Cheesy Overnight Italian Strata Recipe

Name: Easy Cheesy Overnight Italian Strata Recipe
Prep time: 8 h 15 min
Cook time: 45 min
Total time: 9 h
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 oz. thinly sliced pancetta; 1 small onion; 2 garlic cloves; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 1/8 tsp. nutmeg; 8 cups cubed Italian bread; 2 cups coarsely grated Gruyère cheese; 1/2 cup finely grated parmesan; 3 cups whole milk; 10 large eggs

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4.7

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Prep Time
8 hrs 15 mins
Cook Time
15 mins
Total Time
9 hrs
Servings
6 servings
Calories
731 kcal
Course
Main Course
Cuisine
Italian

Easy Cheesy Overnight Italian Strata Recipe

Farrah Baldwin

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Wake up to a taste of Italy! Our Easy Cheesy Overnight Italian Strata recipe, loaded with pancetta, gruyere, and parmesan, turns your bread leftovers into a mouthwatering breakfast treat.

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Ingredients

Servings

2 tablespoons olive oil
4 oz. thinly sliced pancetta coarsely chopped
1 small onion chopped
2 garlic cloves minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/8 tsp. nutmeg
8 cups cubed Italian bread from a 1-pound loaf
2 cups coarsely grated Gruyère cheese
1/2 cup finely grated parmesan
3 cups whole milk
10 large eggs

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Instructions

Heat a large, heavy skillet over medium heat and sauté pancetta until crisp. Remove and set aside. Add the olive oil to the pan and heat for 30 seconds. Add the onions and garlic, then sauté for five minutes. Turn off the heat and set aside.
Spread one-third of the bread cubes in a well-buttered 3-quart baking dish. Top with one-third of the pancetta, one-third of the onion mixture, and one-third of each cheese. Repeat layering twice with the remaining bread, pancetta, onions, and cheese.
Whisk together the eggs, milk, salt, pepper, and nutmeg. Pour evenly over the strata, then cover with plastic wrap and chill for at least 8 hours or up to one day.
The next day, let it stand at room temperature while preheating the oven to 350°F (177°C). Bake uncovered for 45 to 55 minutes, or until golden brown and cooked through. Let stand for 5 minutes before serving.

Notes

Adapted from The Gourmet Cookbook
Store the Italian Breakfast Casserole leftovers in an airtight container in the refrigerator, where it will stay good for up to 3 days. To freeze, wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. It can be frozen for up to 2 months.
To reheat, thaw in the refrigerator overnight if frozen, then bake in the oven at 350°F (177°C) until heated through, which typically takes about 20 minutes.

Nutrition Information

Show Details

Serving 1serving Calories 731kcal (37%) Carbohydrates 29g (10%) Protein 35g (70%) Fat 53g (82%) Saturated Fat 25g (125%) Polyunsaturated Fat 6g Monounsaturated Fat 18g Trans Fat 0.2g Cholesterol 354mg (118%) Sodium 1181mg (49%) Potassium 483mg (14%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 1086IU (22%) Vitamin C 2mg (2%) Calcium 743mg (74%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 731 kcal

% Daily Value*

Serving	1serving
Calories	731kcal	37%
Carbohydrates	29g	10%
Protein	35g	70%
Fat	53g	82%
Saturated Fat	25g	125%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	18g	90%
Trans Fat	0.2g	10%
Cholesterol	354mg	118%
Sodium	1181mg	49%
Potassium	483mg	10%
Fiber	2g	8%
Sugar	19g	38%
Vitamin A	1086IU	22%
Vitamin C	2mg	2%
Calcium	743mg	74%
Iron	2mg	11%