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+ servings
A cheesy make-ahead egg casserole with tomatoes and prosciutto

Overnight Breakfast Strata

Katerina | Diethood
Loaded with prosciutto, tomatoes, asparagus and plenty of melty cheese, this Overnight Breakfast Strata is great for serving a crowd. You won't be able to stop at one piece!
Servings : 6
Prep Time 10 mins
Cook Time 1 hr
Chill Time 1 hr
Total Time 2 hrs 10 mins


  • 6 slices thick-cut Italian bread crusts removed (slices should be about an inch thick)
  • 8 slices thin reduced sodium prosciutto or reduced sodium ham
  • 1 pint cherry tomatoes halved
  • 10 to 12 asparagus stalks ends trimmed and asparagus cut into 2-inch pieces
  • 1 cup Shredded Reduced Fat 4-Cheese Italian
  • 6 eggs
  • 2 cups soy milk or skim milk
  • salt and fresh ground pepper to taste
  • 1/8 teaspoon ground nutmeg


  • Lightly grease a 11-inch deep pie plate with a pat of butter, OR you can also use a rectangular 2.15-quart baking dish.
  • Arrange the slices of bread on the bottom of the baking dish, allowing some edges to hang over the sides.
  • Layer the prosciutto over the bread slices.
  • Top with tomatoes and asparagus.
  • Sprinkle cheese over the asparagus and set aside.
  • In a large mixing bowl, combine the eggs and milk; whisk the two until well blended.
  • Season the mixture with salt, pepper and nutmeg; whisk until combined.
  • Pour the egg mixture into previously prepared dish; use your hands to push the ingredients down to soak up all the liquid. If liquid mixture does not seem enough for all the ingredients, in a separate bowl, mix one more egg with 1/2 cup milk and add to casserole.
  • Cover the casserole with foil and refrigerate it overnight.
  • Preheat the oven to 350°F.
  • While preheating oven, remove strata from fridge, uncover and let stand on counter for several minutes.
  • Bake the strata uncovered for 50 to 60 minutes, or until the eggs are cooked and the top is puffed and golden brown.
  • Remove from oven and let stand several minutes before serving.


  • Oven


  • Recipe inspired by Epicurious
  • To Store: Keep cooled strata in the fridge for up to 5 days, covered well or in an airtight container.
  • To Reheat: Reheat large portions in a covered casserole dish at 350°F for about 30 minutes, or until strata is warmed through. Individual servings can be reheated in the microwave.
  • To Freeze: Cover cooled casserole tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before reheating.


Calories: 287 kcal | Carbohydrates: 18 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 167 mg | Sodium: 221 mg | Potassium: 429 mg | Fiber: 2 g | Sugar: 10 g | Vitamin A: 990 IU | Vitamin C: 19.5 mg | Calcium: 177 mg | Iron: 2.7 mg | Net Carbs: 16 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: make ahead breakfast, overnight breakfast casserole, strata breakfast