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Broccoli Cheddar Strata with Pancetta Recipe

By kattyeyes
Difficulty: Easy | 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.

INGREDIENTS
  • 8 eggs
  • 2 cups milk (I used 1% Simply Smart)
  • 1/4 cup heavy cream
  • 1 cup shredded cheddar + additional cheese to sprinkle on top (I used Cabot's Seriously Sharp)
  • 2 teaspoons Penzey's Sunny Paris seasoning
  • 6 slices ciabatta, cubed
  • 1 small bunch of broccoli (maybe a quarter pound or so), cut into 1-inch pieces
  • 1 quarter-pound pancetta, sliced thin and cut into strips
  • 1 shallot, chopped
  • 4 oz. white mushrooms (about 6 mushrooms)
INSTRUCTIONS
  1. Beat eggs and milk in a large bowl.
  2. Add shredded cheese and Sunny Paris.
  3. Stir ciabatta cubes into egg mixture.
  4. Steam broccoli for approximately 2 minutes, then set aside.
  5. Sautée pancetta in small amount of olive oil. Add shallots and continue to sautée until they are somewhat golden.
  6. Add mushrooms and continue to cook for a few minutes till mushrooms are no longer white.
  7. Stir pancetta/shallot/mushroom mixture into egg/bread mixture, then add broccoli.
  8. Pour 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. Refrigerate for at least four hours or overnight.
  10. Bake at 350 degrees F for approximately 50 minutes or till top is lightly golden and eggs are set.
  11. Let stand 10 minutes prior to serving.

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    Write a review | 5 Reviews

  • assemble at night. put in fridge; go to bed , bake when you arise; mmmmm.....

  • I think you are hooked on strata! That's what I think.
    I will try making one, but usually do a quick omelet with asparagus, fresh tomatoes and shrooms or a tortilla. I haven't ever waited four hours! Can't wait that long...

  • I just made this AGAIN: this time, I had soaked the bread in the egg mixture for a whole day and by the time I threw everything together, I could see much of the egg had soaked into the bread leaving very little liquid. FIX: I beat 2 additional eggs with a little heavy cream and poured it over the top. ALSO, I switched to a 9-inch square pan instead. The strata filled the pan and was nice and thick--ultra-soft and almost spongy in the pan and nicely crisp on top. Amazing how many different ways you can make this and not screw it up. ;)

  • Last night, I prepped this again--this time with about 1/2 pound of chicken sausage (squeezed from the casing), 2-3 extra slices of bread, 2 cloves of garlic to replace the shallot I didn't have, 3 extra eggs and about 1/4 cup of leftover heavy cream I had in the fridge (in addition to the milk). I poured the mixture into 2 square pans--one 8", one 9"--so my mom could have one and so did we.

    My mom thought this variation was even tastier than the first. I share this because this is such a versatile formula, there are dozens of ways to make this strata successfully.

  • I'll try, nice recipe!

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