Pancetta & Veggie Egg Strata Breakfast Recipe with Roasted Onions and Butternut Squash



30 minutes


45 minutes

  • 1 loaf of brioche bread cut into 1” cubes
  • 5 ounces of small diced pancetta
  • 1 peeled and julienne yellow onion
  • 1 cup of medium diced butternut squash
  • 1 cup each of sliced cremini and button mushrooms
  • 3 cups of packed baby spinach
  • 10 eggs
  • 2 cups of shredded gruyere cheese
  • 3 cups of whole milk
  • 6 to 8 slices of mozzarella cheese
  • Kosher salt and fresh cracked pepper to taste
  1. Preheat the oven to 375°.
  2. Spread out the brioche on a ½ cookie sheet tray lined with parchment paper and bake for 15 minutes or until toasted on all sides. Set aside.
  3. Next, add a large pan to a burner over medium heat and cook the pancetta until browned.
  4. Once cooked, set the pancetta aside and add the onions to the pan and caramelize, about 20 minutes.
  5. Once browned add in the squash and mushrooms and sauté for 5 to 7 minutes over medium heat. Remove from the burner.
  6. Add the toasted brioche to the pan along with baby spinach, salt and pepper and mix. Transfer the mixture to a deep casserole pan.
  7. In a large bowl whisk together the eggs, milk, gruyere cheese and salt and pepper until combined. Pour the mixture overtop of the toasted brioche and vegetables and mix in.
  8. Spread out the mozzarella slices over top and evenly sprinkle on the cooked pancetta.
  9. Wrap the pan in foil and bake for 30 minutes.
  10. Remove the foil and bake for a further 15 minutes or until browned and firm in the center.
  11. Let cook for 3 to 5 minutes before serving.