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    Home » Recipes » Breakfast

    Cheesy Prosciutto Breakfast Casserole

    Modified: Oct 15, 2020 · Published: May 1, 2017 by Sharon Rigsby · Leave a Comment

    Jump to Recipe
    Cheesy Prosciutto Breakfast Casserole

    If you think casseroles are just for dinner check out my decadent, delicious, and make-ahead Cheesy Prosciutto Breakfast Casserole!

    A white casserole dish full of bread pudding on a cutting board.

    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. Like my Sausage Gravy Breakfast Casserole, 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.

    Ingredients for Prosciutto Breakfast Casserole including eggs and tomatoes.

    To make Cheesy Prosciutto Breakfast Casserole, first, gather your ingredients and then spray a 1-½ quart baking dish with non-stick cooking spray. Layer bread slices in the bottom.

    Layer half of the fontina cheese slices on top.

    Mozzarella cheese slices in a white casserole dish.

    Layer half of the prosciutto slices on top of the cheese.

    Slices of prosciutto in a white casserole dish.

    Layer all of the tomato slices on top of the prosciutto and drizzle half of the pesto evenly on top of the tomatoes.

    Sliced tomatoes and pesto on top of prosciutto in a casserole dish.

    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.

    A mixture of eggs and cheeses on top of prosciutto in a casserole dish.

    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.

    A serving of Prosciutto Breakfast Casserole on a white plate.

    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.

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    A white casserole dish full of prosciutto breakfast casserole.

    Cheesy Prosciutto Breakfast Casserole Recipe

    Sharon Rigsby
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Breakfast/Brunch
    Cuisine American, Southern
    Servings 6 servings
    Calories 304 kcal

    Ingredients
      

    • 6 inch slices french bread ½thick
    • ¼ lb Fontina Cheese sliced thin
    • ¼ lb prosciutto sliced thin
    • ¼ cup prepared pesto
    • 4 Roma tomatoes sliced thin
    • 4 large eggs
    • ½ cup heavy cream
    • ¼ teaspoon ground black pepper
    • 2 tablespoon grated Parmesan cheese

    Instructions
     

    • Spray a 1-½ 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.

    Notes

    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.

    Nutrition

    Calories: 304kcalCarbohydrates: 16gProtein: 17gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 89mgSodium: 854mgPotassium: 261mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 9.9mgCalcium: 280mgIron: 1.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    5 from 6 votes (6 ratings without comment)

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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