Description
Don’t you just love a breakfast dish that can be assembled the night before?! Perfectly eggy and loaded with flavor, this egg bake is a family favorite.
Ingredients
- 18 whole English Muffin Halves
- 6 ounces, weight Prosciutto, Thinly Sliced And Torn Into Bite Size Pieces (or Use Some Good Ham, Small Diced)
- 8 ounces, weight Crumbled Goat Cheese
- 8 ounces, weight Shredded Provolone Cheese
- ¼ cups Chopped Green Onions
- 6 Tablespoons Thinly Sliced Fresh Basil
- 5 whole Large Eggs
- 2 cups Whole Milk
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Salt (you May Want To Use Less, Depending On The Saltiness Of Your Prosciutto/ham And Goat Cheese)
- ½ teaspoons Ground Black Pepper
- 3 Tablespoons Unsalted Butter, melted
Preparation
Spray a 9″ x 13″ baking dish with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting some of the slices to fit the bottom of the dish if necessary. Arrange half of the prosciutto evenly over the bread. Then layer half the goat cheese and half the provolone over the top. Sprinkle with half of the green onions and basil.
Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions and basil.
Cut enough of the remaining bread slices into 1/4″ cubes to equal 2 cups of bread cubes. You may not use all 18 slices of bread, depending on the size of your slices. Sprinkle the bread cubes over the top of the dish.
Whisk eggs, milk, mustard, salt and pepper in a medium bowl. Pour egg mixture evenly over the egg bake, letting it soak in. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F. Uncover the egg bake and let the casserole stand at room temperature for 30 minutes. Bake until the center is set, about 55 to 60 minutes. If you want to crisp up the top even more, set it under the broiler for a minute or two at the very end. Watch it until it’s golden on top. Cut into large squares and serve.
