With layers of prosciutto, provolone, and goat cheese, this is not your basic Overnight Egg Bake! Instead, this gorgeous breakfast casserole is special enough for occasions like Easter breakfast or a celebratory brunch with friends. Make it the night before, then pop it in the oven the next morning!
Maaaaaaaany years ago, a friend at work brought an egg bake into the office for a holiday brunch potluck. It didn’t take long for me to seek out this dish that made our small office smell so wonderful — it was a “fancy” ham and cheese egg bake! This Overnight Egg Bake is stuffed with prosciutto, goat cheese, and provolone, and scattered with little nuggets of crispy, buttery English muffin bread cubes. It’s wonderfully tasty, and so very pretty. The first time our oldest daughter ate it she said, “It’s like a savory baked French toast!”
Why This Overnight Egg Bake is a Family Tradition
Our family revisits this recipe again and again – we’re devoted fans of prosciutto, goat cheese, English muffins, and a really great breakfast dish in general, so it’s really no surprise. Dear friends of ours have also incorporated this egg bake into their Easter morning brunch tradition, which of course I love. It’s absolutely the perfect brunch dish, worthy of making into a family tradition!
- Breakfast casserole, all gussied up. This overnight egg bake makes for a special weekend or holiday brunch, and is the loveliest dish to serve guests at bridal and baby showers. It’s a bit “fancier” than a Tater Tot Breakfast Casserole, for example, although both get very high marks in the flavor department!
- Make-ahead. Prep-the-night-before dishes are such a great thing when hosting overnight guests, preparing for a holiday brunch or special event, or just plain enjoying a stress-free weekend morning. (That’s why I love this Overnight Baked Apple Oatmeal and Overnight Baked French Toast, too!)
- Flexible ingredients. While this recipe calls for prosciutto, goat cheese, and provolone, you can easily swap in other ingredients to suit your family’s tastes. I share some ideas for you later in this post, but feel free to make this recipe your own.
“This is the tastiest egg bake I have ever eaten!”
Barbara
What You’ll Need
Here are the ingredients needed for this tasty egg casserole. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- English muffin bread – This creates the base of the egg bake, plus it adds delicious crispy, buttery bites to the top. Make your own English Muffin Bread or pick up a loaf at the store.
- Prosciutto – Prosciutto is a favorite ingredient on our charcuterie boards. Some quality ham would also work well — just dice it up.
- Cheese – Equal amounts of crumbled goat cheese and shredded provolone. One’s creamy and sharp and tangy, the other’s rich and melty — they’re a fabulous combination with eggs!
- Green onions & basil – Add a pop of green and fresh flavor.
- Eggs – You can’t have an egg bake without eggs. They add protein and rich flavor, and bind the dish together.
- Milk – I use whole milk to create the custardy egg base. 2% would also work fine.
- Dijon mustard – Adds a sharp, earthy, tangy undertone that complements the other flavors.
- Salt & pepper – Simple seasonings are all this dish needs.
- Butter – Just a few tablespoons of melted butter, for drizzling over the top layer of bread cubes. This helps create an irresistibly crispy, buttery texture and flavor.
How to Make Overnight Egg Bake
Making an overnight breakfast casserole is as simple as layering the ingredients, topping them with an egg mixture, and refrigerating until it’s time to bake the next morning.
- Layer the ingredients. Add a layer of bread on the bottom of a 9″ x 13″ baking dish, followed by half of the prosciutto, half of the goat cheese, and half of the provolone. Sprinkle with half of the green onions and basil. Repeat with the second layer of bread and remaining halves of all ingredients. Slice more bread into cubes and sprinkle over the top.
- Add the egg mixture. Whisk together the eggs, milk, mustard, salt, and pepper, and pour mixture evenly over the top of the dish. Then drizzle with melted butter.
- Refrigerate overnight. Cover and refrigerate the casserole overnight.
- Bake the next morning. Uncover and let the egg bake stand at room temperature for 30 minutes, while oven preheats to 350°F. Bake until the center is set. Place under the broiler if desired to crisp up the buttery bread cubes.
Tips for Success
You simply cannot go wrong with this overnight egg bake. Here are a few tips to guarantee perfection.
- Use a sturdy bread. I adore the texture and density provided by English muffin bread. However, you can use any sturdy bread you’d like in this recipe. Avoid soft breads, as they soak up the moisture from the egg mixture and turn soggy = a mushy textured egg bake.
- Don’t skip the overnight rest. Allowing the casserole to rest overnight in the refrigerator is crucial for the flavors to meld, the bread to fully absorb the egg mixture, and the cheeses to get creamy and melty. This is not the dish to make if you want to bake it right after assembly.
- Make sure it cooks fully. I can generally count on baking this for at least 1 hour, and allow for about 15 minutes more than that. Total bake time always depends on the actual temperature of the dish before putting it in the oven. Just allow time to achieve that perfect firm, baked-through texture and goodness.
- Pop it under the broiler. For a crispy top, I like to pop the casserole under the broiler for a few minutes before I pull it from the oven. I LOVE those buttery little bread nuggets on top!
Variations
The great thing about breakfast casseroles is the endless possibilities. If you’re not a fan of an ingredient, it’s generally very easy to leave it out or switch it up! Here are a few ideas of things to add to your overnight breakfast casserole, just ensure that the flavors you choose go well together:
- Breakfast sausage, crumbled and cooked
- Ham, diced
- Bacon, chopped
- Veggies like small-diced sweet peppers, jalapenos, broccoli, cauliflower, or spinach
- Another firm, sturdy bread, instead of English muffin bread
- Any type of cheese you desire
- Hot sauce or sriracha – add some to the egg mixture for a touch of heat and additional flavor
- Other herbs, such as thyme or parsley
Serving Suggestions
This tried-and-true overnight egg bake is the perfect main dish for brunch. Here are a few more make-ahead recipes that you can add to the morning table:
- Easy Peel Hard Boiled Eggs
- Classic Deviled Eggs
- Rhubarb Coffee Cake
- Pineapple Fruit Salad with Honey Vanilla Bean Yogurt
- Fresh spring greens with Herby Lemon Vinaigrette
- Homemade Applesauce
- Breakfast Salad with Berry Yogurt Dressing
- Apple Bread
And how about a mimosa or Bloody Mary for an extra special weekend brunch?!
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover egg casserole in the fridge for up to 4 days, either covered tightly in it’s original baking dish or placed in another airtight container.
- Freezer: To freeze the entire pan, cover with a tight lid or with a layer of plastic wrap followed by 2 layers of heavy duty foil. To freeze smaller portions, place in freezer-safe, airtight baggies or containers, and freeze for up to 2 months. Thaw fully in the fridge before reheating.
- To reheat: Cover loosely with foil and reheat in a 300°F oven until warmed through. Place under the broiler to crisp up the top if you like. Or use a microwave to heat gently in 20-30 second increments, although this will not crisp up the top.
Overnight Egg Bake Recipe
Ingredients
- 14 to 18 slices (⅜" to ½" thick) English muffin bread (see Notes below)
- 6 ounces thinly sliced prosciutto or Italian speck, torn into bite-size pieces (or use some extra-good ham, small diced)
- 8 ounces crumbled goat cheese
- 8 ounces shredded provolone cheese
- ¼ cup chopped green onions
- 6 tablespoons thinly sliced fresh basil
- 5 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted
Instructions
- Spray a 9'' x 13'' baking dish lightly with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting slices to fit if needed. Arrange half the prosciutto evenly over the bread, followed by 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 remaining bread slices into ½'' cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
- In a medium bowl, whisk eggs, milk, mustard, salt, and pepper until well combined. Slowly 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 egg bake and let stand at room temperature for 30 minutes.
- Bake until center of egg bake is set, the edges are bubbling a bit, and the top is browned, about 60 to 70 minutes. If you want to crisp up the top even more, place under broiler for a minute or two. Let rest for 5-10 minutes, then cut into large squares and serve.
Notes
Nutrition Information:
This post was originally published in 2011, and updated in 2025.
I love cooking them up with some ramen – sort of an egg drop soup. Yum!
Yum!!
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! :)
Nice to meet you, Kasey!
I’ve been on an egg sandwich kick lately. A little cheese, a little bacon…mmm! Thanks for the chance to win!
Just taught myself how to make an omlette….my favorite involves spinach and cheese(s)!
This recipe looks really good. My favorite way to eat eggs is a fried egg sandwich or an omelette filled with veggies and cheese.
Great to hear from you, Josie – Happy New Year!! :)
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Julie A SCott Laws
like u on fb Julie A Scott Laws
scrambled eggs with hash browns thanks
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!!
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! :-)
Scrambled with pesto, tomatoes, and parmesan cheese.
Ah, my favorite way to have eggs would be in homemade cheesecake. Not exactly a breakfast food, but yummmmmm, a delicious dessert.
Doesn’t have to be a breakfast food, Audrey! I LOVE cheesecake!!
I like my eggs poached but when I have time I make an Asian dish of shrimpand scrambled eggs. that will make your socks go up and down. I hope you have a great day. Blessings…Mary
Your Asian version sounds spectacular!!! Thanks, Mary!
Over easy. With biscuits to mop up the runny yolk.
I love your site. Eggs good for the soul. I eat eggs everywhich way and I eat them daily. Favorite way……a plate covered in torn up pieces of buttered toast, I like to mix the breads. Example: This morning I had 2 pieces of rye toast, 2 english muffins and one piece potatoe toast – all lathered in Land of Lakes Butter. Then I cover this with 6 eggs made over easy (Dippy to some) and threw on some left over sausage. Good Stuff.
Do you Email your daily posts or is it only twitter and FB?
Great to hear from you, Dana! You can subscribe to new posts via RSS and/or email – look at the “Let’s stay connected” area on the upper right portion of my site. Thank you!!
We like our eggs cooked poached, eggs benedict style
Fried egg with toast. I make a mean fried egg.
Hi Brenda! New Years day Brunch… Greg and I loved it! I used sharp provolone (on purpose/by accident)- so it was definately tasty!
Yum! Thanks for letting me know, Ann! :)
I LOVE plain old cheesy scrambled eggs. Have them almost every morning! Especially when I was pregnant:)
My new favorite egg recipe is to crack one in a muffin cup with bacon & cheese, then bake 15 min @ 350. I’ve been cooking up a dozen at a time for a weeks’ worth of breakfast for hubby & me. Just pop in the microwave for about 20 seconds.
I love your idea of pre-baking your egg cups for the week ahead! What a quick and delicious breakfast. Thanks, Barb!