Prosciutto and Goat Cheese Strata Recipe on Food52 (2024)

Make Ahead

by: Janis_



12 Ratings

  • Serves 10

Jump to Recipe

Author Notes

While I originally adapted this recipe years ago from Bon Appétit, it has morphed through the years to become my own. You can make it with bacon, Boursin, or any other flavors. I make it every Christmas morning, and now it has become a yearly tradition. The best part is that it is made the night before, so all you have to do is cook it the next morning. —Janis_

Test Kitchen Notes

WHO: Janis_ lives in Massachusetts and has been a member of the Food52 community for the past four and a half years.
WHAT: A decadent take on a classic brunch favorite.
HOW: In a large pan, top bread, prosciutto or bacon, goat cheese, onions, and basil in two layers. In a separate bowl, whisk together eggs, milk, mustard, salt, and pepper, then pour the mixture over the layered bread. Drizzle the contents of the pan with melted butter, then refrigerate overnight. The next day, bake the strata at 350º F for one hour, then brown the top with a broiler before serving.
WHY WE LOVE IT: What's not to love about a dish that combines so many satisfying ingredients into a one-pan meal? It's crispy, hearty, and everything we crave when we wake up hungry. While intended as a breakfast food, we're all about enjoying this dish at any meal -- the beauty is in its versatility. —The Editors

  • Test Kitchen-Approved

What You'll Need

  • 18 slices firm white bread, crusts removed
  • 6 ouncesbacon or prosciutto, thinly sliced, divided
  • 8 ouncesBoursin or goat cheese, crumbled, divided
  • 4 ouncesprovolone, grated (about 1 1/2 cups), divided
  • 1/4 cupchopped green onions or leeks, divided
  • 6 tablespoonsfresh basil, chopped, divided
  • 5 large eggs
  • 2 cupswhole milk
  • 1 tablespoonDijon mustard
  • 1/2 teaspoonsalt
  • Pepper, to taste
  • 3 tablespoonsbutter, melted
  1. Line bottom of 13 x 9 x 2-inch glass baking dish until completely covered with one layer of bread, cutting some slices to fit. Arrange half of the prosciutto evenly over bread. Sprinkle half of the goat cheese and half of the provolone on top of the prosciutto, then add half of the green onions and half of the basil. Cover with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  2. Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over layered bread mixture, then press down on the bread with a spatula. Drizzle melted butter over bread and egg mixture. Cover and refrigerate overnight.
  3. To bake the strata, preheat oven to 350° F. Uncover strata and let stand at room temperature, 30 minutes. Bake until center is set, about 1 hour. Remove from oven, and set aside. Preheat broiler, then place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.


  • American
  • Goat Cheese
  • Green Onion/Scallion
  • Milk/Cream
  • Mustard
  • Prosciutto
  • Cheese
  • Egg
  • Grains
  • Make Ahead
  • One-Pot Wonders
  • Serves a Crowd
Contest Entries
  • Your Best Holiday Breakfast

See what other Food52ers are saying.

  • Melissa Y

  • Thistlepie

  • Benjamin

  • Allison Christian Hanner

  • Heather Davis

Popular on Food52

23 Reviews

umair2589 October 23, 2023

i have been waiting for this kind of recipe. I found rates of chicken (credit: and found a wonderful recipe like this one. thank you so much

Margaret L. December 6, 2021

I think this recipe is wonderful - I too have been making it for holidays for years since the Bonappetit issue ... I am giving two stars because your recipe is exactly the same as that one. This is not an adaptation. Rozanne Gold submitted this recipe to Bonappetit in 2003.

Melissa Y. April 14, 2021

This turns out perfect, fluffy and crisp, and was so easy to make--it's now my template recipe for all make ahead breakfasts! I use any cooked vegetable leftover I have to throw in with the prosciutto and goat cheese (the addictive asparagus recipe on this site is particularly great inside of it). Thanks for the keeper!

Thistlepie April 29, 2019

This was delicious. I used a nice artisanal bread, Como. I took the crust off as instructed except for the cubes for the top layer. This provided a lovely crunch to the top. I used an herbed goat cheese. Definitely one to repeat.

Benjamin October 5, 2018

I'm making this tomorrow for a friend's brunch and i have a few questions! how large should the slices of bread be? also, if i increase the # of eggs, should i also increase the amount of milk?

Anne C. September 25, 2018

I switched out the goat cheese and replace with parmesan and mozzarella. It was a crowd pleaser for my brunch.

Allison C. August 6, 2018

It’s pretty good but I have a better breakfast egg dish that puts this one to shame, so why bother??

Kim January 27, 2019

Why comment....sorta mean?

Thistlepie April 29, 2019

Allison, a nice way to round out your comment would be to share what your other egg dish is and where to find the recipe.

Janis_ April 14, 2021

Sorry you didn't like it but instead of just being mean, why don't you share your amazing recipe with us?

Charles December 13, 2022

Because SHE DOESN'T HAVE a better egg dish...

Eljer May 26, 2018

Do you cook the bacon before using?

Heather D. April 1, 2018

So good! I made with Boursin, 7 eggs and oven temp at 360. It finished cooking in just under an hour at this slightly higher temp and browned up so beautifully that I didn’t need the broiler step! My family loved it!

Laura V. May 21, 2015

Oooh I like the English muffins idea!

Beth T. April 13, 2015

Christine, prosciutto is already cooked. It's ham, so is ready to eat out of the package.

Thistlepie April 29, 2019

I made mine with prosciutto and it was great. It is sliced so thin which means it is not the single note of the dish. A balanced counterpoint to the goat cheese.

Bee April 4, 2015

18 SLICES OF BREAD!?!? Can that possibly be the correct amount? I realize that 9 will go as the base and 9 on top but unless the slices are meant for Barbie (TM), the size of my bread slices that I use would overwhelm the pan before ANY fillings went inside!

Christine March 22, 2015

Is the prosciutto added to the dish uncooked? It doesn't seem like enough cooking time to get it done. Any answers??

Thistlepie April 29, 2019

Prosciutto is a cured meat that does not need to be cooked. The idea of bacon seems overwhelming for the dish.

galsmu February 17, 2015

Food52, did you follow the recipe exactly to get the strata in the photo? I think you should give us this info on all recipes that you prepare and photograph. It would be very helpful.

Janis_ February 6, 2015

Frank, it says GOAT CHEESE or Boursin.

Frank H. February 5, 2015

No goat cheese in this recipe. Boursin is a commercial trade name acquired by unilever and then Groupe Bel who markete processed cheeses under the name. It is made from cows milk. Provolone is also made from cows milk. If you want goat cheese, try feta, or perhaps a nice Italian caprino.
Frank Hruby

Steph February 5, 2015

Made this strata this morning for my women's Bible study. It was one of the best breakfast dishes I have ever made. The women were talking about it all morning. My only changes (thanks to the reviews on was to use 7 eggs and 2 1/3 cups of milk. Perfect amount! I also used english muffins. PERFECTION!

Prosciutto and Goat Cheese Strata Recipe on Food52 (2024)
Top Articles
Latest Posts
Article information

Author: Kelle Weber

Last Updated:

Views: 6656

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Kelle Weber

Birthday: 2000-08-05

Address: 6796 Juan Square, Markfort, MN 58988

Phone: +8215934114615

Job: Hospitality Director

Hobby: tabletop games, Foreign language learning, Leather crafting, Horseback riding, Swimming, Knapping, Handball

Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.