This weekend we had family and friends over for brunch at our place. We ended up with thirteen people in our tiny apartment, but it went off without a hitch! It was a great mix of people and a nice variety of food. Brunch was a great excuse to use my KitchenAid waffle maker (a Christmas gift) and our guests loved making their own waffles and adding chocolate chips, whipped cream, and maple syrup.
The photos below will give you an idea of the menu and I’ve also included the recipe for the egg casserole. I am not a big fan of casseroles. You can never quite tell what is in a casserole, but I gave in and decided I needed to do as much prep the night before as possible. I found an egg casserole with english muffins, goat cheese, provolone, and prosciutto – all of my favorite things. The casserole was gone well before all of the guests had left, so I would say it was a hit.
Overnight Prosciutto & Goat Cheese Egg Bake
Recipe via A Farm Girl’s Dabbles
- 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.