Gluten Free Breakfast Strata

My heart pitter-patters a little faster every time I hear the words "prosciutto and parmesan" together! The combination of these delicious Italian ingredients is an all time favorite on their own. Combine them with All But Gluten whole grain bread, fresh basil and garlic in this gluten free breakfast strata and I'm totally obsessed! The All But Gluten whole grain bread added a great, hearty flavor to the strata, while keeping the traditionally gluten-filled breakfast dish gluten-free. Ingredients

• 1 tbsp Enzo Olive Oil
• ½ onion (diced)
• 2 cloves garlic (minced)
• ½ cup fresh basil
• 1 loaf All But Gluten Whole Grain Bread (cubed)
• 3 oz prosciutto
• 1 cup parmesan cheese (shredded)
• 6 large eggs
• 2 ½ cups milk
• 1 tsp oregano
• ½ tsp salt
• ½ tsp black pepper

Preheat the oven to 350°. Heat the olive oil in a large skillet over medium heat. Add the onion and saute 4-5 minutes. Add the garlic, saute 1-2 minutes, add the basil and saute an additional minute. Add half of the cubed bread to a large baking dish. Place the sauteed onions, garlic and basil on top. Add half of the prosciutto and parmesan cheese. Cover with the other half of the cubed bread. Top with the remaining prosciutto and parmesan. In a large bowl, whisk the eggs, milk, oregano, salt and pepper together. Pour over the strata. Place in the oven for 15 minutes. Tent the dish with foil, then place back into the oven for 45 minutes. (We're adding the foil so the prosciutto and parmesan does not burn, because let's be real, that would be a travesty!) Now your gluten free breakfast of Italian awesomeness awaits you! Be sure to grab a loaf of the All But Gluten Whole Grain Bread in the bakery section of your grocery store to re-create this delicious dish at home.   Vegetarian Option: Omit the prosciutto to make this recipe vegetarian. Gluten Free Option: This recipe is gluten-free.
Source: http://ladiesblog.net/gluten-free-breakfast-strata.html