In this buttery breakfast casserole, colorful strata of ciabatta, prosciutto, green onion, and goat cheese make for layers of happiness and satisfaction!
A solid breakfast casserole may have more power than you know. Saturday night has rolled around the corner, or hit you smack in the face as the case may be, and you are looking to start the coming week off on the right foot.
Where do you turn for Sunday breakfast? A stale box of cereal? Some mushy oatmeal? Whatever’s floating around the fridge from last week? Instead, how about setting aside a few minutes to prep a fantastic layered feast?!
This recipe layers ham, egg, two cheeses, and some greens among other satisfying flavors. Whether you are an early riser or brunching it up, my casserole will settle your appetite and invigorate your bones for the days to come. That sounds like a great start to the week to me!
Take time to recharge and reconnect with your family this weekend over a big warm breakfast casserole, and the dividends may just surpass your expectations. The only investment required is some quick handiwork and a few hours of setting in the fridge.
How To Make Breakfast Casserole:
Some cooks make this breakfast casserole crockpot style, and that’s a lovely option, but I suggest using the oven for this recipe!
My casserole requires a baking dish and delicious layers of bread, chopped green onion, julienned basil, sliced prosciutto, crumbled chevre (goat’s milk cheese), and grated provolone! The eggy mixture that pulls everything together also contains whole milk, mustard, salt, and pepper.
While some folks make their breakfast casserole with hash browns (and even I occasionally make my breakfast casserole with tater tots), my bread of choice is ciabatta. Check out that link for more on the contested history of this famous loaf!
After layering the ingredients and soaking in the egg mixture, let the casserole sit in the fridge overnight before baking and browning.
1. Spray a 9×13 baking dish with nonstick cooking spray. Arrange a single layer of bread, covering the bottom of the baking dish completely.
2. Evenly layer half of the prosciutto over the bread. Sprinkle half of: Chevre, provolone, green onions, and basil. Top with a second layer of sliced bread and repeat layering.
3. Cut the remaining bread into 1/2 cubes and spread evenly over top.
4. In a mixing bowl, whisk eggs, milk, mustard, salt, and black pepper until well combined and airy. Pour egg mixture over strata, pressing down with the back of a spatula to help absorb the egg mixture evenly. Drizzle melted butter over the top of the strata. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Remove strata from the fridge and let it sit at room temperature for 1 hour. Bake for 35-40 minutes until the center is set. Place under broil to brown to top, about 30-60 seconds. Let sit for about 7-10 minutes before serving.
Can You Make Our Easy Breakfast Casserole Ahead Of Time?
I actually recommend preparing this easy breakfast casserole at least a day in advance. It’s best if the ingredients soak in the fridge overnight. And you can keep the cooked casserole in the fridge for three to four days! Just crisp it up in the oven before re-serving.
How Do You Freeze Our Overnight Breakfast Casserole?
Freeze this overnight breakfast casserole in the covered baking dish or your freezer safe container of choice! It will maintain its quality for two to three months. Now that’s some advanced meal prep!
More Delicious Breakfast Casserole Recipes
Read on for some more tremendous breakfast casserole recipes! Below I cover seven different serving suggestions. Vary the starch, protein, and cooking method to suit your needs!
Bisquick Breakfast Casserole
Bisquick Breakfast Casserole is so chewy and satisfying. This is one of the most popular casserole options. If you’ve got some Bisquick in the pantry, give it a shot!
Crockpot Breakfast Casserole
For days when you need the food to cook itself while you’re flying around town (or sleeping, I’m not here to judge), crockpot breakfast casserole is the way to go.
Sausage Breakfast Casserole
If you prefer your buttery breakfast casserole with a meat you can sink your teeth into, sausage breakfast casserole it’s a great choice.
Hashbrown Breakfast Casserole
Hashbrown breakfast casserole adds some potato-y goodness to this already over the top tasty breakfast treat.
Breakfast Casserole With Bacon
While prosciutto may be bacon for adults, bacon is bacon for everyone!! Get back to the basics and make Your Breakfast Casserole With Bacon.
Breakfast Casserole With Bread
This is the version you will most frequently find adorning my kitchen table. Breakfast casserole with bread is a full bodied, full flavored, get the day going kind of meal.
Breakfast Casserole With Ham
Try breakfast casserole with ham for an extra salty, savory surprise. Ham, prosciutto, bacon, and sausage are all wonderful choices.
Recipe Notes For Our Make Ahead Breakfast Casserole:
This make ahead breakfast casserole recipe shouldn’t give you too much trouble. The layering process is very forgiving, and as long as you don’t over or under cook the casserole, it’s hard to go wrong!
What do you serve with this? How about fresh fruit or berries. I prefer something with a bit of a crunch, like a strawberry, apple, grape salad!
Breakfast casserole with biscuits: in addition to tater tots and hash browns, another common ciabatta substitute is biscuits.
Breakfast Casserole Recipe:
This is a great breakfast casserole recipe to learn especially if you are new to the world of baking casseroles! When you get these steps down, you can easily vary the ingredients to produce a wide array of flavors.
- 18 Slices Ciabatta, Crusts Removed
- 6 Ounces Prosciutto, Thinly Sliced
- 8 Ounces Chevre, Crumbled
- 4 Ounces Provolone, Grated
- 1/4 Cup Green Onions, Chopped
- 2/3 Cup Fresh Basil, Julienned
- 7 Large Eggs
- 2 1/2 Cups Whole Milk
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3 Tablespoons Butter, Melted
- Spray a 9X13 inch baking dish (I think we will need to use the larger pyrex) with nonstick cooking spray. Arrange a single layer of bread in the baking dish, covering the bottom completely, cutting pieces to fit.
- Evenly lay half of the prosciutto over the bread. Sprinkle half the Chevre, half the provolone, half the green onions, and half the basil.
- Top with a second layer of sliced bread and repeat layering.
- Cut the remaining bread into 1/2 cubes and spread evenly over top.
- In a mixing bowl, whisk eggs, milk, mustard, salt, and black pepper until well combined and airy. Pour egg mixture over strata, pressing down with the back of a spatula, on the top layer fo bread to help it absorb the egg mixture evenly.
- Drizzle melted butter over the top of the strata. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Remove strata from the fridge and allow to sit at room temperature for 1 hour. Bake, 35-40 minutes, until the center, is set (stick a sharp knife into the center, when it comes out without wet egg mixture, custard is set). Place under broiler to brown the top, about 30-60 seconds. Let sit for about 7-10 minutes before serving.
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