Overnight Egg Bake Recipe
Yield: 16 servings
With layers of prosciutto, provolone, and goat cheese, this isn't your basic Overnight Egg Bake recipe. Perfect for Easter breakfast & brunch!
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
English muffin bread: The number of bread slices will depend on what kind of bread you use, the size of the loaf. Feel free to use store-bought English muffin bread - or make your English Muffin Bread. I prefer slices that are about ⅜" thick. Do not slice thicker than ½", as this makes the egg bake overly bread-y.
From the recipe box of friend Meghan Kell, adapted from Bon Appetit "Entertaining Made Easy", December 2003.
Nutrition Information:
Serving: 1 Calories: 325kcal Carbohydrates: 33g Protein: 17g Fat: 14g Saturated Fat: 7g Polyunsaturated Fat: 5g Cholesterol: 91mg Sodium: 882mg Fiber: 2g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.