Overnight Egg Bake

Over the years I've learned it's always good to have a solid egg bake recipe in your back pocket for when guest come to visit. I've made a handful of different ones, but I have finally found my go-to. This recipe was super simple to prep beforehand, and because of the goat cheese and prosciutto, it's pretty impressive. I made a second one of these for a brunch we hosted, but switched out the prosciutto for bacon and the provolone for sharp cheddar, and it was just as delicious. Using this as a base, you could pretty much switch it up with whatever you have on hand. 

Ingredients

14 to 18 slices English muffin bread
4 oz. prosciutto 
5 oz. crumbled goat cheese
8 oz. shredded provolone cheese 
1/4 c. chopped green onions
Dried basil, sprinkled liberally on each layer
6 large eggs 
2 c. 1 percent
1 T. Dijon mustard
1/2 tsp. salt 
1/2 tsp. ground black pepper
3 T. unsalted butter, melted

Prep a 9″ x 13″ baking dish with cooking spray. Line the bottom of the dish with a layer of bread, then top with half the prosciutto, goat cheese, provolone and half of the green onions. Then liberally sprinkle on the dried basil. Top with a second layer of bread slices, adding the remaining prosciutto, goat cheese, provolone, green onions and basil. Cut remaining bread slices into 1/4″ cubes and sprinkle on top.

Whisk eggs, milk, mustard, salt, and pepper in a medium bowl. Pour mixture evenly over the bake,  then drizzle melted butter evenly over the top. Cover and refrigerate overnight.

In the 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.

Recipe adapted from: A Farmgirl's Dabbles