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Broccoli Cheddar Strata with Pancetta
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Total Time: ~2 hours + at least 4 hours resting time in the fridge

Active Time:

Makes: 6 servings

We recently attended “Frittatas, Stratas and More” at Williams-Sonoma and had strata for the first time I can recall. Their recipe for Strata with Asparagus, Sausage and Fontina was really good, but I wanted to try my own version at home—and didn’t need to serve 12 people (16 eggs, 6 cups of milk, 4 cups of cheese)! So I pared down their recipe and used different meats and vegetables to make it my own. Just baked it first thing this morning and we each had two portions. What a tasty way to start the day! I prepped this yesterday morning and left it in the fridge to bake today.


  1. 1Beat eggs and milk in a large bowl.
  2. 2Add shredded cheese and Sunny Paris.
  3. 3Stir ciabatta cubes into egg mixture.
  4. 4Steam broccoli for approximately 2 minutes, then set aside.
  5. 5Sautée pancetta in small amount of olive oil. Add shallots and continue to sautée until they are somewhat golden.
  6. 6Add mushrooms and continue to cook for a few minutes till mushrooms are no longer white.
  7. 7Stir pancetta/shallot/mushroom mixture into egg/bread mixture, then add broccoli.
  8. 8Pour ingredients into a buttered 9" square baking dish. Sprinkle top of strata with additional shredded cheddar (I used less than 1/4 cup)—just a touch!
  9. 9Refrigerate for at least four hours or overnight.
  10. 10Bake at 350 degrees F for approximately 50 minutes or till top is lightly golden and eggs are set.
  11. 11Let stand 10 minutes prior to serving.

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