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Gruyere & Prosciutto Strata

Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. — Patricia Lavell, Islamorada, Florida
  • Total Time
    Prep: 15 min. + chilling Bake: 35 min.
  • Makes
    9 servings


  • 2 teaspoons canola oil
  • 4 ounces thin slices prosciutto, chopped
  • 2 large sweet onions, chopped (4 cups)
  • 1 carton (8 ounces) egg substitute
  • 2-1/2 cups 2% milk
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 8 cups cubed French bread
  • 1-1/2 cups shredded Gruyere or Swiss cheese, divided


  • In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender.
  • In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture.
  • Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight.
  • Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts
1 cup: 267 calories, 11g fat (5g saturated fat), 37mg cholesterol, 609mg sodium, 25g carbohydrate (9g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 fat.

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  • ramonacv
    Apr 1, 2013

    Absolutely delicious! Had this for Easter Brunch and everyone agreed it was a "repeater." Made EXACTLY as instructed.