Cheesy Prosciutto Breakfast Casserole
A delicious and hearty breakfast casserole made with layers of fontina cheese, prosciutto, tomatoes, and a touch of pesto. Perfect for brunch or a special breakfast treat!
Ingredients
- 6 slices French bread, thick
- 1/4 lb Fontina cheese, sliced thin
- 1/4 lb Prosciutto, sliced thin
- 1/4 cup Prepared pesto
- 4 large Eggs
- 1/2 cup Heavy cream
- 1/4 teaspoon Ground black pepper
- 2 tablespoons Grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C) and grease a 1-½ quart baking dish with non-stick cooking spray.
- Layer the French bread slices at the bottom of the prepared baking dish.
- Place half of the fontina cheese slices on top of the bread, followed by half of the prosciutto slices.
- Layer the sliced tomatoes evenly over the prosciutto and drizzle with half of the pesto.
- Top with the remaining fontina cheese and prosciutto.
- In a small bowl, whisk the eggs, heavy cream, and ground black pepper together.
- Pour the egg mixture over the casserole and press down gently to help the bread absorb the liquid.
- Drizzle the remaining pesto over the casserole and sprinkle with grated Parmesan cheese.
- Cover and refrigerate for at least 2 hours, or overnight if desired.
- Bake uncovered in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is cooked through.
- Allow the casserole to sit for 5 minutes before serving. Serve hot or at room temperature.
Nutrition
Serving: 1peopleCalories: 420kcalCarbohydrates: 20gProtein: 25gFat: 28gSaturated Fat: 12gSodium: 820mgFiber: 2gSugar: 3g
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