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.
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. ;)
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!
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.
Overnight Prosciutto & Goat Cheese Egg Bake
Yield: 6 to 12 servings
- 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
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.
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:
- Cheryl at TidyMom for I’m Lovin’ It (Pringles Nutty Bark) Oh my!!