Overnight Prosciutto & Goat Cheese Egg Bake

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“I have not tried this yet, but I love goat cheese and eggs, so I think I will like it! Diced ham would work just as well, I am not too fond of how salty prosciutto is. Another reviewer said she doubled the provolone cheese, which also sounds like a good idea! I also would add some fresh, sauteed mushrooms. Cooking time does not include the setting time. This recipe is adapted from Bon Appetit ”Entertaining Made Easy”, December 2003”
1hr 15mins

Ingredients Nutrition


  1. Spray a 9″ x 13″ baking dish with cooking spray. Then line the bottom of the dish with 1 layer of English muffins, cutting some of the slices to fit if necessary.
  2. Arrange half the prosciutto evenly over the muffins, and then half the goat cheese and half the provolone.
  3. Sprinkle with half of the green onions and basil.
  4. Top with a second layer of muffin slices.
  5. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil.
  6. Cut enough of the remaining muffin slices into 1/4″ cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
  7. Whisk eggs, milk, mustard, salt, and pepper in a medium bowl.
  8. Pour egg mixture evenly over the egg bake, letting it soak inches
  9. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
  10. The next morning, preheat oven to 350°.
  11. 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 squares and serve.

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