Butternut Squash, Prosciutto, and Goat Cheese Strata Recipe

This savory and satisfying Butternut Squash, Prosciutto, and Goat Cheese Strata is a protein-packed and delicious make-ahead breakfast. Prep over the weekend and enjoy all week, or serve to guests at a brunch party! Thank you to the Egg Nutrition Center for sponsoring this post.

I’m really into savory breakfasts lately. Anyone else? They just keep me full and satisfied so much longer than sweet breakfasts! Eggs are always my savory breakfast go-to – usually either simply fried with avocado toast or in frittata form – but I wanted to mix it up and try something a little more creative. Enter: this savory strata recipe!

I always work with my nutrition clients to make sure that their breakfasts include a combination of protein, fat, and carbs so they aren’t hungry again four seconds later (like with a solely carb-filled breakfast), and this strata is nice because it includes all three in one package! The bread and butternut squash cover the carbs, you have goat cheese in the mix for fat and deliciousness, and of course the eggs, milk, and prosciutto provide protein!

Vegetarian and skipping the prosciutto? No problem – one large egg has 6g of protein, making it the least expensive source of high-quality protein at roughly 15 cents per egg! Eggs also contain 13 essential vitamins and minerals, including lutein and zeaxanthin, which are associated with eye and brain health. Eggs are also one of the only foods that naturally has vitamin D (1 mcg per large egg), which is critical for bone health and immune function. That’s some serious bang for your buck right there! Be sure to use the whole egg – the yolk contains over 40% of the protein in a whole egg, and more than 90% of the calcium, iron, and B vitamins. It also contains all of the egg’s fat soluble vitamins (A, D, E, and K). Plus, that extra fat will help to keep you full and satisfied for longer than you would be with just the whites!

This recipe does require a bit of prep because you roast the butternut squash and onions before cooking the rest of the dish, but you could always plan to make a sheet pan recipe for dinner and simply roast a little extra butternut squash while you’re at it for this dish! Or, make double and save half to throw into grain salad bowls for lunch.

Once your squash is roasted, prep the dish! Place the bread cubes into a large baking dish, then add the prosciutto, roasted squash and onions, and crumbled goat cheese.

In a separate bowl, whisk together your milk, eggs, and a little salt and pepper, then pour the egg mixture over the bread/squash. You can go ahead and bake immediately, or cover and refrigerate the dish overnight to bake the next morning!

Et voila! Breakfast is served. This would make a really yummy holiday brunch dish for a crowd, or simply prep it for yourself to make busy weekday mornings easier!

Here’s the full recipe. Let me know what you think!

Butternut Squash, Prosciutto, and Goat Cheese Strata

January 3, 2019 by Anne

This savory and satisfying Butternut Squash, Prosciutto, and Goat Cheese Strata is a protein-packed and delicious make-ahead breakfast. Prep over the weekend and enjoy all week, or serve to guests at a brunch party!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Yield

8 servings

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Ingredients:

• 1 loaf (1 pound) crusty whole grain bread, cubed
• 3 cups cubed butternut squash
• 1 medium yellow onion, chopped
• 2 teaspoons chopped fresh thyme
• 3 oz sliced prosciutto, roughly chopped (optional)
• 4 oz goat cheese, crumbled
• 6 large eggs
• 2 cups milk
• olive oil
• salt and pepper, to taste

Instructions:

1. Heat oven to 425 degrees. 
2. Place butternut squash, onion, and thyme on a baking sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper. Spread into a single layer and roast for 15-20 minutes, until squash is tender.
3. Place the bread cubes in a large baking dish. Add prosciutto, roasted squash and onions, and crumbled goat cheese. Toss lightly to distribute.
4. Combine milk, eggs, and a pinch of salt and pepper in a bowl and whisk to combine.
5. Pour egg mixture over bread. At this point you can cover the dish and refrigerate overnight to bake the next morning, or you can bake immediately.
6. Reduce oven to 350 degrees. Bake strata for about 40 minutes, until top is browned and crisp and the center is set. 
7. Enjoy!

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