Overnight Prosciutto & Goat Cheese Egg Bake {giveaway!}

prosciutto and goat cheese egg bake - www.afarmgirlsdabbles.com

If you have yet to find your own go-to egg bake with the added convenience of being prepared the night before…look no further. This savory Overnight Prosciutto & Goat Cheese Egg Bake has heard your plea!

I’ve always liked egg bakes, but whenever I was served one, it was still just a mediocre experience that never qualified for asking for the recipe. And then a friend at work brought one into the office many years ago for a holiday brunch potluck. That egg bake turned out to be a very different story for my taste buds. I needed the recipe!

This Overnight Prosciutto & Goat Cheese Egg Bake is perfectly textured throughout – eggy and firm, with a homemade crouton top that bakes up buttery crisp. The prosciutto is lovely for a special occasion, but some good diced ham is a less expensive and very fine substitute. And the cheese…how I love the cheese in this recipe! A combo of provolone (which I doubled the quantity of, for extra melty chewy goodness) and salty goat cheese hold this dish together beautifully. Our oldest daughter, who only likes eggs when they are incorporated in baked goods, even asks for a second helping when this is on the table. That’s really the biggest testimony I have for the goodness of this dish.

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And, YAY!

I have a GIVEAWAY to share with you from Land O’Lakes Eggs!

 

We go through lots of eggs around here. They are an essential and extremely versatile ingredient – found in our kitchen’s sweet baked goods, hard-boiled for sandwiches and salads, and starring in the Overnight Prosciutto and Goat Cheese Egg Bake and the Eggs Benedict with BBQ Hollandaise.

Eggs are my quick and easy answer to a tasty and satisfying meal any time of the day, providing good solid protein energy that keeps my body moving. So, of course, I was on-board when Land O’Lakes Eggs asked me to sample their cackle berries. That’s what my dad calls them, anyway.  ;)

(photo credit: Land O’Lakes)

Land O’Lakes is a member-owned agricultural cooperative, based right here in Minnesota. Founded in 1921, Land O’Lakes Eggs has been delivering quality dairy foods that families can trust. And they are offering a most generous giveaway here on a farmgirl‘s dabbles!

(photo credit: Land O’Lakes Eggs)

This giveaway package, valued at more than $150, includes:

  • one All-Clad Omelet Skillet
  • one $50 VISA gift card (a great way to pick up what didn’t appear under your Christmas tree!)
  • one full-value coupon for any variety of Land O’Lakes Eggs

To enter to win this giveaway package: 

  •  Simply leave a comment, sharing your favorite way to eat eggs!

And for extra entries:

  • Join a farmgirl‘s dabbles on facebook. Leave a comment letting me know.
  • Follow a farmgirl‘s dabbles on twitter. Leave a comment letting me know.
  • Share this giveaway on facebook and/or twitter and let me know with a separate comment for each way you shared.
    Sample tweet: Win a $50 VISA card & @AllClad omelet skillet from @LandOLakesKtchn! Eggstraordinary #Giveaway at @farmgirlsdabble: http://wp.me/pTM9A-1pj 

This giveaway is now closed. The winner was “aubreylaine”. Thank you to EVERYONE for entering!!

This giveaway will remain open until Friday, January 6th, 1:00 pm CST. One winner will be chosen at random. I will email the winner, who will then have 48 hours to respond and claim their prize, or another winner will be chosen.

Disclosure: Thanks to Land O’Lakes Eggs for providing me with eggs to sample and the items for this giveaway. You can find Land O’Lakes on facebook and twitter. All text and opinions are my own.

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prosciutto and goat cheese egg bake - www.afarmgirlsdabbles.com

Overnight Prosciutto & Goat Cheese Egg Bake

Yield: 6 to 12 servings

Ingredients

  • 14 to 18 slices English muffin bread
  • 6 oz. prosciutto, thinly sliced and torn into bite size pieces (or use some good ham, small diced)
  • 8 oz. crumbled goat cheese
  • 8 oz. shredded provolone cheese
  • 1/4 c. chopped green onions
  • 6 T. thinly sliced fresh basil
  • 5 large eggs
  • 2 c. whole milk
  • 1 T. Dijon mustard
  • 1/2 tsp. salt (you may want to use less, depending on the saltiness of your prosciutto/ham and goat cheese)
  • 1/2 tsp. ground black pepper
  • 3 T. 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 if necessary. Arrange half the prosciutto evenly over the bread, and then half the goat cheese and half the provolone. 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. Sprinkle these over the top.

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°. Uncover the egg bake and let 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, until golden. Cut into large squares and serve.

Source

From the recipe box of my friend Meghan Cornell, adapted from Bon Appetit "Entertaining Made Easy", December 2003.

I’m linking up with the following:

   

317 Responses to “Overnight Prosciutto & Goat Cheese Egg Bake {giveaway!}”

  1. #
    251
    Cheryl Sedlar — January 4, 2012 at 4:55 pm

    My fave…..eggs fried sunny side up in bacon grease, side of toast, the bacon (of course) and hash browns….wow! my mouth is watering! :-)

  2. #
    252
    jimmye — January 5, 2012 at 6:11 am

    I love a good omelette. Lately, my fav is mushroom, onion, spinach and cheese. However, I will try this egg bake….it could possibly become my new favorite!!

  3. #
    253
    Julie L — January 5, 2012 at 9:27 am

    scrambled eggs with hash browns thanks

  4. #
    254
    Julie L — January 5, 2012 at 9:28 am

    like u on fb Julie A Scott Laws

  5. #
    256
    Josie — January 5, 2012 at 11:54 am

    This recipe looks really good. My favorite way to eat eggs is a fried egg sandwich or an omelette filled with veggies and cheese.

    • farmgirl replied on January 7th, 2012 at 10:00 am

      Great to hear from you, Josie – Happy New Year!! :)

  6. #
    257
    Kate — January 5, 2012 at 3:11 pm

    Just taught myself how to make an omlette….my favorite involves spinach and cheese(s)!

  7. #
    258
    Kim — January 5, 2012 at 6:11 pm

    I’ve been on an egg sandwich kick lately. A little cheese, a little bacon…mmm! Thanks for the chance to win!

  8. #
    259
    Kasey — January 5, 2012 at 8:16 pm

    I LOVE eggs. I especially love using them to make pudding or lemon curd, but scrambled just by themselves is a great treat too! Here’s a shout out to a fellow Minnesotan! :)

    • farmgirl replied on January 7th, 2012 at 9:53 am

      Nice to meet you, Kasey!

  9. #
    260
    Barbara — January 5, 2012 at 8:48 pm

    I love cooking them up with some ramen – sort of an egg drop soup. Yum!

    • farmgirl replied on January 7th, 2012 at 9:55 am

      Yum!!

  10. #
    261
    Kim Reese — January 5, 2012 at 10:32 pm

    Can’t wait to try this recipe! My favourite way to eat eggs is scrambled up with different cheeses and vegetables!

  11. #
    262
    Lainey_Elizabeth — January 6, 2012 at 10:47 am

    I like you on facebook!

  12. #
    263
    Savannagal — January 6, 2012 at 11:16 am

    What a great giveaway. My mom and sister raise chickens, so I always have a fresh supply of eggs. Unfortunately my town won’t allow raising chickens, otherwise I’d do so as well. Thanks for the giveaway. Love your blog.

  13. #
    264
    MaryEllen — January 6, 2012 at 12:07 pm

    Just found your blog for the first time, and there are already several recipes I want to try!

    My favorite way to eat eggs is in an “egg mc-mellen” – my homemade version of an Egg McMuffin :)

  14. #
    265
    Joyce — January 6, 2012 at 2:27 pm

    I’m pretty simple….I like them scrambled with onions, garlic, cheese and whatever else strikes my fancy at the time.

  15. #
    266
    Valerie @ From Valerie's Kitchen — January 6, 2012 at 10:51 pm

    I liked you on FB.

  16. #
    267
    Valerie @ From Valerie's Kitchen — January 6, 2012 at 10:51 pm

    I’m following you on Twitter.

  17. #
    268
    Valerie @ From Valerie's Kitchen — January 6, 2012 at 10:52 pm

    I tweeted your giveaway….and I LOVE this recipe!

  18. #
    269
    Anniegirl — January 30, 2012 at 8:43 pm

    I sure enjoy simple scrambled eggs with SaLsA :)

  19. #
    270
    Pbene — December 16, 2012 at 9:25 am

    Can’t wait to try this recipe. My favorite way to have eggs is Sunny Side Up on top of homemade corned beef, pork sausage or, even hamburger hash!

  20. #
    271
    kristen — November 27, 2013 at 8:51 am

    do you think it is ok for this casserole to be kept for 2 nights overnight? also if i am making one to freeze would you cook and freezev or freeze uncooked?

    • Brenda replied on December 1st, 2013 at 6:32 pm

      I have never tried making this more than 1 night ahead, but think it’s worth a shot. I have never frozen a pan of this, either. I think I would bake it first, then freeze it. When warming it up in the oven before serving, I would keep foil on it to keep the top from getting too dark. Then just place it under the broiler at the very end to brown it and crisp it. Please let me know how all of this goes, I’m curious. This is one of our favorite breakfasts!

  21. #
    272
    Liz — December 27, 2013 at 6:08 am

    Nice recipe. Thank you. Happy New Year to you and your family.

  22. #
    273
    Fagan Goodwin — May 6, 2014 at 1:09 pm

    Hey there – I’m making some brunchy casseroles for a large baby shower and this looks like a winner, but what is English Muffin Bread? Do you mean actual english muffins or should I sub another type of crusty bread?

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