If you’re looking to elevate your morning routine, this Cheesy Prosciutto Breakfast Casserole Recipe is an absolute showstopper that will make your taste buds sing. Imagine layers of crusty French bread soaked in a rich custard of eggs and cream, studded with creamy Fontina cheese, savory prosciutto, bright Roma tomatoes, and that gorgeous fresh pesto finish. It bakes up golden and bubbly, a dish that feels both indulgent and comforting at the same time—perfect for sharing with family or impressing brunch guests. Trust me, once you try this recipe, it’ll quickly become your go-to for weekends and special mornings alike.
Ingredients You’ll Need
Gathering your ingredients for this casserole is refreshingly simple, and each one plays a crucial role in building those lush, layered flavors. Whether it’s the tender French bread providing a hearty base or the Fontina cheese melting into gooey pockets, every ingredient brings something special to the party.
- French bread, 6-inch slices (1/2 inch thick): The sturdy base that soaks up the egg mixture beautifully without getting soggy.
- Fontina cheese, 1/4 lb sliced thin: Known for its creamy melt, it adds decadent richness and milky notes.
- Prosciutto, 1/4 lb sliced thin: Adds salty, savory depth with every tender bite.
- Prepared pesto, 1/4 cup: Brings a fresh, herby punch that brightens the entire dish.
- Roma tomatoes, 4 sliced thin: Juicy and slightly sweet, they offer a fresh contrast among the richness.
- Large eggs, 4: The binding agent creating that creamy custard texture.
- Heavy cream, 1/2 cup: Elevates the custard’s richness and keeps everything luxuriously moist.
- Ground black pepper, 1/4 tsp: Just a hint of spice to balance the flavors.
- Grated Parmesan cheese, 2 Tbsp: Sprinkled on top for a sharp, nutty crust as it bakes.
How to Make Cheesy Prosciutto Breakfast Casserole Recipe
Step 1: Prepare the Base
First things first: spray a 1.5-quart baking dish with non-stick cooking spray so nothing sticks later. Lay your French bread slices evenly across the bottom. This bread is your canvas, and how well it absorbs the custard will set the tone for the whole casserole.
Step 2: Add the Cheese and Prosciutto Layers
Next, layer half of the thinly sliced Fontina cheese over the bread. The cheese’s creamy meltiness is what you want to coat the bread gently. Then, evenly spread half of the prosciutto over the cheese layer to deliver that irresistible savory flavor.
Step 3: Layer on the Tomatoes and Pesto
All those juicy Roma tomato slices go on next, adding freshness and a subtle acidity. Once you have tomatoes on, drizzle half of the pesto evenly over top. This herbaceous spread ties all the flavors together with a zesty punch.
Step 4: Finish the Layers
Repeat the cheese and prosciutto layering with the remaining slices. Building the layers offers complexity and ensures each bite has a balanced mix of textures and flavors.
Step 5: Whisk and Pour the Egg Mixture
In a small bowl, whisk together the eggs, heavy cream, and ground black pepper. Pour this custard over the casserole layers. Use a pancake turner or spatula to gently press down on the top, encouraging the bread to absorb the custard thoroughly—a key step for a perfectly soaked casserole.
Step 6: Add Final Touches and Chill
Drizzle the remaining pesto over the top and sprinkle the grated Parmesan cheese evenly. Cover the dish tightly and refrigerate for several hours or overnight. This resting period lets the flavors marry and the bread soak in that luscious custard.
Step 7: Bake to Perfection
When ready, preheat your oven to 350°F. Bake the casserole uncovered for 45 minutes or until the top is golden and the custard is set. Let it rest for five minutes before serving so it slices nicely and all those savory juices settle.
How to Serve Cheesy Prosciutto Breakfast Casserole Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped chives are wonderful garnishes, adding color and a fresh burst that complements the pesto beautifully. A few cracked black pepper flakes on top can also add visual appeal and a little zip.
Side Dishes
This casserole pairs wonderfully with a simple mixed greens salad dressed lightly with lemon and olive oil to balance the richness. Fresh fruit salad is another bright and refreshing side that keeps the meal light and wholesome.
Creative Ways to Present
For a brunch party, consider serving the casserole in small ramekins for individual portions, garnished with microgreens. Alternatively, slice it into squares and use toothpicks to create elegant finger-food bites that guests can easily enjoy while mingling.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover casserole tightly with plastic wrap or store it in an airtight container. It will keep well in the fridge for up to 3 days, retaining that delicious custardy texture without drying out.
Freezing
You can freeze the casserole either before baking (after assembling) or after it’s been cooked and cooled. Just wrap it tightly with foil and plastic wrap. Frozen casseroles stay fresh for up to 2 months. When ready, thaw in the fridge overnight before baking or reheating.
Reheating
To reheat, warm portions gently in the oven at 325°F for 15-20 minutes until heated through to preserve the texture and flavor, or microwave in short bursts if you’re in a hurry, though the oven method is preferable.
FAQs
Can I use a different type of cheese?
Absolutely! While Fontina melts beautifully and offers a mild flavor, you can substitute with mozzarella, Gruyère, or even a creamy cheddar for a sharper taste. Just keep the amount similar to maintain the right balance.
Is it necessary to refrigerate the casserole before baking?
Yes, chilling the casserole allows the bread to soak up the egg and cream custard fully, which results in a richer texture and better flavor melding. If you’re short on time, a minimum of 1-2 hours in the fridge works, but overnight is best.
Can I make this recipe gluten-free?
Definitely! Swap the French bread for your favorite gluten-free bread. Just ensure it’s sturdy enough to hold the custard without falling apart. The rest of the ingredients are naturally gluten-free.
What can I do if I don’t have pesto on hand?
If pesto isn’t available, you can substitute with a drizzle of good-quality olive oil and fresh herbs like basil or parsley mixed with a little garlic. While different, it still adds that fresh, herby note that lifts the casserole.
How do I know when the casserole is fully cooked?
The casserole is done when the top turns a lovely golden brown and the custard is set. A knife inserted in the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep it creamy and tender inside.
Final Thoughts
This Cheesy Prosciutto Breakfast Casserole Recipe is a delightful way to add a touch of elegance and comfort to your mornings. It’s perfect for leisurely weekend brunches or festive gatherings, delivering layers of flavor with simple, accessible ingredients. I can’t recommend it enough—give it a try and watch it quickly become a beloved part of your recipe collection.
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Cheesy Prosciutto Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 45 minutes (including chilling time)
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Cheesy Prosciutto Breakfast Casserole is a savory, layered dish combining crusty French bread, creamy Fontina cheese, flavorful prosciutto, fresh Roma tomatoes, and aromatic pesto. Perfectly baked to a golden finish, it offers a rich and satisfying start to your day, ideal for brunch or a hearty breakfast with family and friends.
Ingredients
Base
- 6 slices French bread (1/2 inch thick)
Cheese and Meat
- 1/4 lb Fontina cheese (sliced thin)
- 1/4 lb prosciutto (sliced thin)
- 2 Tbsp grated Parmesan cheese
Vegetables and Herbs
- 4 Roma tomatoes (sliced thin)
- 1/4 cup prepared pesto
Egg Mixture
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 tsp ground black pepper
Instructions
- Prepare the Baking Dish: Spray a 1-1/2 quart baking dish with non-stick cooking spray to prevent sticking. Then arrange the French bread slices evenly across the bottom to form a base layer.
- Layer Cheese: Place half of the thinly sliced Fontina cheese over the bread, ensuring even coverage for a creamy texture.
- Add Prosciutto: Layer half of the prosciutto slices on top of the cheese, distributing them evenly to impart a savory flavor.
- Tomato Layer: Arrange all the sliced Roma tomatoes over the prosciutto, adding freshness and moisture to the casserole.
- Drizzle Pesto: Evenly drizzle half of the prepared pesto over the tomatoes to infuse an herby, aromatic element.
- Repeat Layers: Top the tomatoes and pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices, building extra flavor layers.
- Egg Mixture: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until smooth. Pour this mixture evenly over the casserole. Use a pancake turner or spatula to gently press down on the casserole, helping the bread absorb the egg mixture thoroughly.
- Top Seasoning: Drizzle the remaining pesto over the egg mixture and sprinkle the grated Parmesan cheese evenly over the top to add a flavorful crust after baking.
- Chill: Cover the casserole and refrigerate for several hours or overnight to allow the flavors to meld and the bread to soak up the custard.
- Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole uncovered for 45 minutes, or until the top is golden brown and the dish is cooked through. Allow the casserole to rest for five minutes before serving hot or at room temperature.
Notes
- Use a 1-1/2 quart baking dish for the perfect casserole thickness and baking consistency.
- Preparing the casserole the night before enhances flavor as ingredients meld together.
- Ensure to press down the egg mixture into the bread for a moist and cohesive texture.
- If French bread is not available, a similar crusty bread loaf cut to thickness will work.
- This casserole can be served warm or at room temperature, making it great for make-ahead brunches.
