“Croque Monsieur” Breakfast Strata

Name: “Croque Monsieur” Breakfast Strata with Prosciutto & Caramelized Onion
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Egg; 1 Onion; 1 cup Cheddar Cheese; 8 oz Cream Sauce Base; 2 tsp Nutmeg; 6 unit Brioche Buns; 2 oz Prosciutto; 1/4 oz Parsley; 2 tsp Dijon Mustard; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Prosciutto & Caramelized Onion

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 Onion
1 cup Cheddar Cheese
8 oz Cream Sauce Base
2 tsp Nutmeg
6 unit Brioche Buns
2 oz Prosciutto
1/4 oz Parsley
2 tsp Dijon Mustard
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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