If you think casseroles are just for dinner check out my decadent, delicious and make-ahead Cheesy Prosciutto Breakfast Casserole!
Full of fontina and parmesan cheeses, smoky prosciutto, garlicky pesto and fresh tomatoes, Cheesy Prosciutto Breakfast Casserole would be a perfect treat to serve Mom for a Mother’s Day Breakfast or Brunch. For Moms, Mother’s Day isn’t about fancy food, it is about those she loves the most doing something thoughtful for her. And, this easy breakfast casserole can be assembled the night before and then popped in the oven.
Of course, this scrumptious Cheesy Prosciutto Breakfast Casserole isn’t just for Mother’s Day, it would also be perfect for a lazy Saturday morning breakfast or when you have a house full of company. My husband’s daughter and her husband were here visiting a few weeks ago when I made this yummy casserole and Sweet Potato Biscuits for breakfast. Both of them gave Cheesy Prosciutto Breakfast Casserole and the Sweet Potato Biscuits an enthusiastic thumbs-up! My Cornmeal Biscuits with Orange Butter, Southern Cheese Grits Casserole and Make Ahead Frozen Fruit Salad would also go great with this casserole. Throw in a mimosa and you would have a grand breakfast indeed!
Need even more ideas, check out my easy 32 Mother’s Day Breakfast and Brunch Recipes!
The ingredients for Cheesy Prosciutto Breakfast Casserole include french bread, fontina cheese, prosciutto, tomatoes, pesto, eggs, heavy cream, ground black pepper and parmesan cheese. But this recipe is very versatile, so feel free to substitute ingredients. For instance, use another type of cheese, or substitute cooked bacon or ham for the prosciutto, or you can even add additional ingredients like mushrooms, spinach, or broccoli. Personalize it to accommodate your family’s tastes! Also, if you need more than six servings, just double or triple the recipe.
To make Cheesy Prosciutto Breakfast Casserole, first, gather your ingredients and then spray a 1-1/2 quart baking dish with non-stick cooking spray. Layer bread slices in the bottom.
Layer half of the fontina cheese slices on top.
Layer half of the prosciutto slices on top of the cheese.
Layer all of the tomato slices on top of the prosciutto and drizzle half of the pesto evenly on top of the tomatoes.
Top with layers of the remaining fontina cheese and prosciutto.
Whisk the eggs, cream, and pepper in a small bowl and pour over the top of the casserole. Use a pancake turner and press down lightly on the top of the casserole to evenly distribute the egg mixture and help the bread absorb it.
Drizzle the remaining pesto over the top and sprinkle parmesan cheese evenly over everything.
Cover and refrigerate for several hours or overnight.
Preheat the oven to 350 degrees F. Bake uncovered for 45 minutes or until the casserole is cooked through and golden brown on top. Let it sit for five minutes and serve hot or at room temperature.
Store leftover Cheesy Prosciutto Breakfast Casserole covered in the refrigerator for 2-3 days. To reheat, uncover and place a tablespoon of water in the bottom of the dish. Reheat for 15 minutes in a 350 degree F oven.
Cheesy Prosciutto Breakfast Casserole Recipe
Ingredients
- 6 inch slices french bread 1/2thick
- 1/4 lb Fontina Cheese sliced thin
- 1/4 lb prosciutto sliced thin
- 1/4 cup prepared pesto
- 4 Roma tomatoes sliced thin
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 tsp ground black pepper
- 2 Tbsp grated Parmesan cheese
Instructions
- Spray a 1-1/2 quart baking dish with non-stick cooking spray. Layer bread slices in the bottom.
- Layer half of the fontina cheese slices on top.
- Layer half of the prosciutto slices on top of the cheese.
- Layer all of the tomato slices on top of the prosciutto.
- Drizzle half of the pesto evenly on top of the tomatoes.
- Top with layers of the remaining fontina cheese and prosciutto.
- Whisk the eggs, cream, and pepper in a small bowl and pour over the top of the casserole. Use a pancake turner and press down lightly on the top of the casserole to evenly distribute the egg mixture and help the bread absorb it.
- Drizzle the remaining pesto over the top and sprinkle parmesan cheese evenly over everything.
- Cover and refrigerate for several hours or overnight.
- Preheat the oven to 350 degrees F. Bake uncovered for 45 minutes or until the casserole is cooked through and golden brown on top. Let it sit for five minutes and serve hot or at room temperature.
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