Breakfast Strata with Pancetta and Caramelized Onions
Anytime you need to feed a crowd before noon, bring out this breakfast strata with pancetta and caramelized onions. With bread, eggs, and a simple seasoning blend all baked into one package, it's savory, hearty, and full of flavor. Best of all, 99% of the work is done the night before.
Ingredients
- 1 medium-sized loaf bread sourdough, French, ciabatta, etc., preferably 1-2 days old and slightly dried out
- 1 teaspoon extra-virgin olive oil
- 8 ounces cubed pancetta
- 2 medium yellow onions thinly sliced
- 1 teaspoon kosher salt divided
- 1/2 teaspoon granulated sugar
- 12 large eggs
- 3 cups whole milk
- 1 and 1/2 teaspoons dried thyme
- 1 teaspoon dry mustard
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 and 1/2 cups shredded Gruyère cheese
Instructions
- Begin by cutting the loaf of bread into thick slices, then cutting the slices into pieces that are roughly 1-2 inches square. You can do this just prior to cooking, or 1-2 days in advance and set the bread cubes aside to dry out a bit. If the bread is very fresh, place the cubes in a 300°F oven for about 10 minutes to toast them lightly.1 medium-sized loaf bread
- Lightly coat a deep 9x13-inch baking dish with cooking spray and spread the cubed bread in the bottom.
- In a large skillet, warm the olive oil over medium heat. Sauté the pancetta until the fat is mostly rendered and it begins to crisp, 7-9 minutes. Transfer pancetta to a paper towel-lined plate to drain. Coarsely chop or crumble, if not already in pieces.1 teaspoon extra-virgin olive oil, 8 ounces cubed pancetta
- To the same skillet, still over medium heat, add the onions, 1/4 teaspoon kosher salt, and sugar. Cook, stirring occasionally, about 20 minutes, until the onions are golden brown and caramelized.2 medium yellow onions, 1 teaspoon kosher salt, 1/2 teaspoon granulated sugar
- While the pancetta and onions are cooking, add eggs to a large bowl and whisk to blend. Add the milk, thyme, mustard, nutmeg, remaining 3/4 teaspoon kosher salt, and black pepper. Whisk again until well-combined.12 large eggs, 3 cups whole milk, 1 and 1/2 teaspoons dried thyme, 1 teaspoon dry mustard, 1/2 teaspoon ground nutmeg, 1/2 teaspoon freshly ground black pepper
- Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, then pour the egg mixture over everything.1 and 1/2 cups shredded Gruyère cheese
- Press down gently on the top, so that all of the bread cubes get soaked with the egg mixture. Cover tightly and refrigerate overnight.
- When ready to bake, preheat the oven to 350°F.
- Bake the strata, uncovered, until the edges are bubbling and the top begins to brown, 35-50 minutes. To check for doneness, insert a knife into the middle of the strata; if it comes out clean, the dish is baked through. Cover with aluminum foil near the end of cooking if the top is already browned. Remove and serve warm.
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Notes
- Bread: For best results, use one small-to-medium loaf of a full-bodied bread such as sourdough or ciabatta, and cube it yourself to yield large, rustic pieces. We prefer them between 1 and 2-inches square. You can dry the bread naturally on the counter or speed it up with roughly 10 minutes in a 300°F oven.
- Milk: Two percent or unflavored non-dairy milk can be a substitute.
- Cheese: You can substitute a cheddar you love or a mix of mozzarella and Parmesan, but for the full effect of this strata I do recommend the Gruyère. Whole Foods sells it pre-grated which has actually worked great for me!
- Cut in Half: If you're not feeding such a crowd, the recipe is indeed quite easy to cut in half. Use an 8x8 or 9x9-inch square pan and bake at 350°F for 25-40 minutes.
- Make Ahead: Fully prepare this strata through topping with grated cheese, cover tightly with aluminum foil, and store in the fridge overnight or for up to 24 hours. When ready, remove the foil and bake as directed.
- Store: Strata keeps wonderfully for at least 3-4 days in the fridge. Cover tightly and reheat slices for 1-2 minutes in the microwave as desired.
- Don’t Freeze: Strata unfortunately doesn't freeze very well; the texture just isn't the same. We opt to just eat what we can and share the rest with anyone that makes sense. :)
- Recipe: Adapted from The Kitchn.
Nutrition Estimate
Calories: 415 kcal, Carbohydrates: 32 g, Protein: 21 g, Fat: 22 g, Saturated Fat: 9 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 202 mg, Sodium: 791 mg, Potassium: 313 mg, Fiber: 3 g, Sugar: 7 g, Vitamin A: 507 IU, Vitamin C: 2 mg, Calcium: 346 mg, Iron: 3 mg