with Prosciutto & Caramelized Onion
A strata is a baked egg and bread casserole that makes for an effortlessly indulgent breakfast. With mix-ins providing infinite variations, our strata takes a cue from the French, upgrading regular bread for cubes of sweet, buttery brioche that crisp up as they bake. Baked into the brioche and eggs are caramelized onion, umami-rich prosciutto, and melty white cheddar that browns to perfection. The addition of Dijon mustard and nutmeg complete the picture to create a morning meal that is simply parfait. *This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.*
Allergens
Utensils
Tags
Brioche Buns
6 unit
Eggs
2 unit
Cream Sauce Base
8 ounce
Dijon Mustard
2 teaspoon
Nutmeg
2 teaspoon
White Cheddar Cheese
1 cup
Prosciutto
2 ounce
Parsley
0.25 ounce
Onion
1 unit
Pepper
Nonstick Cooking Spray
Cooking Oil
2 teaspoon
Sugar
1 teaspoon
• Adjust rack to middle position (middle and top positions for 12 servings) and preheat oven to 400 degrees. Wash and dry produce. Coat a 9-by-13-inch baking dish (two 9-by-13-inch baking dishes for 12) with nonstick cooking spray. • Dice brioche into ½-inch pieces. • Cut prosciutto into 1½-inch pieces. Roughly chop parsley.
• In a large bowl, whisk together eggs*, cream sauce base, mustard, nutmeg, and half the cheddar until combined. • Add brioche pieces to egg mixture and toss until fully coated. Set aside and allow to soak until ready to use in Step 4.
• Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 12 servings) and a splash of water; cook, stirring, until onion is caramelized and jammy, 2-3 minutes more. Season with pepper.
• Transfer strata mixture to prepared baking dish and spread out in an even layer. (For 12 servings, evenly divide mixture between two prepared baking dishes.) • Spread caramelized onion over strata. Evenly top with prosciutto pieces. TIP: Be sure to get the onion and prosciutto into all the nooks and crannies of the strata! • Sprinkle with remaining cheddar and a pinch of parsley.
• Lightly coat a large piece of aluminum foil (two large pieces of foil for 12 servings) with nonstick cooking spray. Cover baking dish tightly with foil, coated side down. • Bake strata on middle rack until almost set, 20-25 minutes. (For 12, bake on top and middle racks, swapping rack positions halfway through.) • Once strata has baked 20-25 minutes, carefully remove and discard foil. Return to oven and continue to bake until cheese is browned, 10-12 minutes more. TIP: Don’t worry if your strata jiggles a bit! It will fully set as it cools.
• Let strata cool for 5 minutes; cut into 6 pieces (12 pieces for 12 servings). • Divide between plates and sprinkle with remaining parsley. Serve. ***Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.***
480
kcal
Calories
28
g
Fat
15
g
Saturated Fat
42
g
Carbohydrate
11
g
Sugar
1
g
Dietary Fiber
15
g
Protein
145
mg
Cholesterol
1060
mg
Sodium
Tangy Avocado Dressing, Tomato, Scallion
