Cheesy Prosciutto Breakfast Casserole Recipe
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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 servings
- 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
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.
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.
Calories: 304kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 854mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 9.9mg | Calcium: 280mg | Iron: 1.4mg