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4.4 from 114 votes

Overnight Egg Bake Recipe

With layers of prosciutto, provolone, and goat cheese, this isn't your basic Overnight Egg Bake recipe. Perfect for Easter breakfast & brunch!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings: 16 servings
Calories: 325 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 14 to 18 lices (⅜" to ½" thick) English muffin bread (see Notes below)
  • 6 ounces thinly sliced prosciutto or Italian speck, torn into bite-size pieces (or use some extra-good ham, small diced)
  • 8 ounces crumbled goat cheese
  • 8 ounces shredded Provolone cheese
  • ¼ cup chopped green onions
  • 6 tablespoons thinly sliced fresh basil
  • 5 large eggs
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons unsalted butter, melted

Instructions

    Cup of Yum
  1. 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.
  2. Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil.
  3. Cut remaining bread slices into ½'' cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
  4. 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.
  5. The next morning, preheat oven to 350°F. Uncover egg bake and let stand at room temperature for 30 minutes.
  6. 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

  • English muffin bread: The number of bread slices will depend on what kind of bread you use, the size of the loaf. Feel free to use store-bought English muffin bread - or make your English Muffin Bread. I prefer slices that are about ⅜" thick. Do not slice thicker than ½", as this makes the egg bake overly bread-y.
  • ⅜" thick. Do
  • ½", as this makes the egg bake overly bread-y.
  • From the recipe box of friend Meghan Kell, adapted from Bon Appetit "Entertaining Made Easy", December 2003.

Nutrition Information

Serving 1 Calories 325kcal (16%) Carbohydrates 33g (11%) Protein 17g (34%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 91mg (30%) Sodium 882mg (37%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 325

% 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.