Overnight Egg Bake Recipe
User Reviews
4.4
Overnight Egg Bake Recipe
Description
The Overnight Egg Bake Recipe starts by layering slices of English muffin bread with torn prosciutto, crumbled goat cheese, shredded provolone, and fresh herbs like green onions and basil. The assembly is topped with cubed bread before being soaked in a mixture of eggs, whole milk, Dijon mustard, salt, and pepper, enhancing flavor and moisture. Left to refrigerate overnight, the flavors meld and the bread absorbs the custard-like mixture.
Baking the dish finishes it with a browned, bubbling top and a fully set center, offering a soft, creamy texture inside surrounded by flavorful layers of meat and cheese. The English muffin bread serves as a firm base that gains a tender yet substantial bite after custard absorption and baking.
This bake is well suited for serving at breakfast or brunch, providing a filling, make-ahead meal option that is both savory and rich without being heavy. It pairs well with simple sides like fresh fruit or a light salad to balance the richness.
For best results, use English muffin bread slices about 3/8 inch thick to avoid an overly bread-heavy texture. Refrigerate covered overnight and allow the bake to come to room temperature briefly before baking for even cooking throughout.
Ingredients
- 14 to 18 lices English muffin bread see Notes below, 3/8 to 1/2 inch thick
- 6 ounces prosciutto torn into bite-size pieces (or use some extra-good ham, small diced, thinly sliced, or Italian speck
- 8 ounces goat cheese crumbled
- 8 ounces provolone cheese shredded
- ¼ cup green onion chopped
- 6 tablespoons basil thinly sliced, fresh
- 5 egg large
- 2 cups milk whole
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 tablespoons unsalted butter melted
Instructions
- Spray a 9'' x 13'' baking dish lightly with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting slices to fit if needed. Arrange half the prosciutto evenly over the bread, followed by half the goat cheese and half the provolone. Sprinkle with half of the green onions and basil.
- Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil.
- Cut remaining bread slices into ½'' cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
- In a medium bowl, whisk eggs, milk, mustard, salt, and pepper until well combined. Slowly pour egg mixture evenly over the egg bake, letting it soak in. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
- The next morning, preheat oven to 350°F. Uncover egg bake and let stand at room temperature for 30 minutes.
- Bake until center of egg bake is set, the edges are bubbling a bit, and the top is browned, about 60 to 70 minutes. If you want to crisp up the top even more, place under broiler for a minute or two. Let rest for 5-10 minutes, then cut into large squares and serve.
Notes
- Use English muffin bread slices about 3/8 inch thick for optimal texture; avoid slices thicker than 1/2 inch to prevent the bake from becoming too bread-heavy.
- Cover and refrigerate the egg bake overnight to let the custard soak into the bread layers thoroughly.
- Before baking, let the dish stand at room temperature for about 30 minutes to ensure even cooking.
- This recipe was adapted from Bon Appetit's "Entertaining Made Easy," December 2003, from a friend named Meghan Kell's recipe box.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 325kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 91mg | 30% |
| Sodium | 882mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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