Overnight Prosciutto & Goat Cheese Egg Bake

• slices English muffins↗14 -18 slices
• prosciutto↗6 ounces

  thinly sliced and torn into bite size pieces (or use some good ham, small diced)

• goat cheese↗8 ounces

  crumbled

• provolone cheese↗8 ounces

  shredded

• green onion↗1⁄4 cup

  chopped

• fresh basil↗6 tablespoons

  thinly sliced

• large eggs↗6
• whole milk↗2 cups
• Dijon mustard↗1 tablespoon
• salt1⁄2 teaspoon

  you may want to use less, depending on the saltiness of your prosciutto or ham and goat cheese

• ground black pepper↗1⁄2 teaspoon
• unsalted butter↗3 tablespoons

  melted

Step-by-step instructions

1. 1

   Spray a 9″ x 13″ baking dish with cooking spray. Then line the bottom of the dish with 1 layer of English muffins, cutting some of the slices to fit if necessary.

2. 2

   Arrange half the prosciutto evenly over the muffins, and then half the goat cheese and half the provolone.

3. 3

   Sprinkle with half of the green onions and basil.

4. 4

   Top with a second layer of muffin slices.

5. 5

   Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil.

6. 6

   Cut enough of the remaining muffin slices into 1/4″ cubes to equal 2 cups of bread cubes. Sprinkle these over the top.

7. 7

   Whisk eggs, milk, mustard, salt, and pepper in a medium bowl.

8. 8

   Pour egg mixture evenly over the egg bake, letting it soak inches

9. 9

   Drizzle melted butter evenly over the top. Cover and refrigerate overnight.

10. 10

    The next morning, preheat oven to 350°.

11. 11

    Uncover the egg bake and let stand at room temperature for 30 minutes. Bake until the center is set, about 55 to 60 minutes. If you want to crisp up the top even more, set it under the broiler for a minute or two, until golden. Cut into squares and serve.