This breakfast casserole layers prosciutto, chevre, provolone, egg, and fresh basil! It’s the most delicious breakfast casserole recipe you will ever try.
Oh, and to make it even more wonderful, it’s make-ahead. That’s right. All the prep work is done the night before serving so all you have to do is pop it in the oven when you’re ready to serve it.
I’ve served this recipe for our big family Christmas morning breakfast for well over a decade. It’s that good! So, whether you are an early riser or brunching it up, this recipe will make you a kitchen gourmet rockstar.
- The combo of amazing flavors!
- Easy to make-ahead
- A very filling breakfast
- Cooking Time: This can be a bit tricky with this casserole. To make sure the casserole is done and ready to serve, stick a knife into the center of the casserole, going halfway through and not touching the bottom, and make sure it comes out without any raw egg and is hot to the touch.
- There will likely be some melted cheese on the knife but it will look decidedly different than raw egg.
- Bread Layer: When I first started making this, I used English muffin bread. I have found that it can be difficult to find so I switched to easier to find, ciabatta bread. Either bread works well
- Proscuitto: You can make this into breakfast casserole with ham if the prosciutto is not available.
How Long Can You Keep This In The Fridge?
Casseroles with eggs usually last in the fridge for 3 to 4 days. Make sure to cover it well!
Can You Freeze This Breakfast Casserole Recipe?
Freeze this overnight 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!
Make Ahead Tips
This recipe needs to be prepped (not baked) and refrigerated a day ahead of time. 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. The perfect overnight breakfast casserole recipe, right?
- 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.