The holidays can be hectic and the more I can do ahead of time, the better. This casserole is a go-to for an easy Christmas breakfast. It is quick to assemble the night before and it can bake in the morning while opening presents.
- 3 Tbs butter, thinly-sliced, plus more for greasing your casserole dish
- 6 croissants, torn into thirds
- 8 large eggs
- 3 cups whole milk
- 1 Tbs Dijon mustard
- 1 Tbs chopped fresh sage
- 12 ounces fresh arugula
- 12 ounces chopped prosciutto
- 1 1/2 cups grated Fontina cheese
- 1 1/2 cups grated Gruyere cheese
- salt and pepper to taste
- Preheat oven to 350 degrees. Grease 9×13 inch pan.
- Arrange croissants on the bottom of the pan. Cover with sliced butter and lightly toast in the oven for about 8-10 minutes. Remove and let cool until no longer hot to the touch.
- In a bowl, whisk eggs, milk, sage, mustard, and a pinch of both salt and pepper.
- Stir in the prosciutto, arugula, and 3/4 of a cup of each cheese.
- Carefully pour egg mixture over the toasted croissants, distributing evenly.
- Cover and refrigerate at least 30 minutes or overnight.
When ready to bake, remove strata from refrigerator and preheat your oven to 350 degrees. Sprinkle remaining cheese on top before popping in oven.
Bake until the center is set, about 45 minutes. If it starts to get too brown, cover with foil and continue baking.
Remove strata from the oven and let sit for 10 minutes before serving.