If you’re craving a breakfast dish that feels like a warm hug on a plate, look no further than this Cheesy Prosciutto Breakfast Casserole Recipe. It beautifully combines the creamy richness of fontina cheese, the savory allure of prosciutto, and the fresh brightness of tomatoes and pesto, all layered atop hearty French bread. This casserole is the perfect blend of comfort and sophistication, ideal for weekend brunches or a special breakfast gathering that will leave everyone asking for seconds.
Ingredients You’ll Need
This recipe uses simple, yet thoughtfully chosen ingredients that each bring their own magic to the dish. From the crusty French bread providing a sturdy base to the luscious pesto drizzled throughout, every component elevates the flavor and texture.
- French bread (6-inch slices, 1/2 inch thick): Gives a crunchy, bread-y foundation that soaks up all the delicious custard without getting soggy.
- Fontina cheese (1/4 lb, sliced thin): Melts beautifully for a smooth, creamy experience that blankets every bite.
- Prosciutto (1/4 lb, sliced thin): Adds a salty, savory depth that perfectly contrasts the creamy cheese and fresh vegetables.
- Prepared pesto (1/4 cup): Infuses the casserole with herbaceous brightness and aromatic flavor.
- Roma tomatoes (4, sliced thin): Provide juiciness and a touch of sweetness to balance the richness.
- Large eggs (4): The backbone of the custard that holds everything together with a tender, fluffy texture.
- Heavy cream (1/2 cup): Creates the luscious custard that’s rich without being heavy.
- Ground black pepper (1/4 tsp): Delivers a subtle kick that brightens the overall flavor profile.
- Grated Parmesan cheese (2 tbsp): Adds a nutty, savory touch and forms a golden, tasty crust on top.
How to Make Cheesy Prosciutto Breakfast Casserole Recipe
Step 1: Prepare the Baking Dish and Bread Layer
Start by spraying a 1.5-quart baking dish generously with non-stick cooking spray to ensure your casserole releases effortlessly. Then, layer your 6-inch slices of French bread neatly across the bottom, creating a solid and satisfying base that will soak up all the custard and flavors.
Step 2: Add the First Fontina Cheese Layer
Next, arrange half of your thinly sliced fontina cheese evenly over the bread. This cheese begins forming that creamy, gooey layer that is simply irresistible once baked.
Step 3: Layer the Prosciutto
Place half of the prosciutto slices on top of the cheese. This layer introduces a luxurious saltiness and delicate texture that pairs beautifully with the mellow cheese.
Step 4: Add the Tomato Slices
Lay all of the thinly sliced Roma tomatoes directly over the prosciutto. The tomatoes provide acidity and freshness, balancing the rich layers underneath.
Step 5: Drizzle Half of the Pesto
Drizzle half of your prepared pesto evenly over the tomatoes. The vibrant herbaceous notes here will bake in and bring a subtle yet unforgettable kick to the dish.
Step 6: Top with Remaining Cheese and Prosciutto
Layer on the rest of the fontina cheese and prosciutto, doubling down on those indulgent, savory flavors that make this casserole so special.
Step 7: Pour the Egg Mixture
In a small bowl, whisk together the eggs, heavy cream, and black pepper until fully combined. Pour this custard mixture evenly over your layered casserole. Use a pancake turner or spatula to gently press down on the casserole, ensuring the bread soaks up the liquid evenly and the layers settle beautifully.
Step 8: Final Pesto and Parmesan Topping
Drizzle the remaining pesto across the top of the casserole, then sprinkle the grated Parmesan cheese all over for that golden, slightly crispy finish that will make your casserole irresistible.
Step 9: Refrigerate to Set
Cover the dish and refrigerate for several hours or even overnight. This step allows the flavors to marry and the bread to absorb the custard completely, enhancing the casserole’s texture and taste.
Step 10: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit. Bake your casserole uncovered for about 45 minutes, or until the top is gloriously golden brown and the casserole is cooked through. Once out of the oven, let it rest for five minutes before serving—it’s worth the wait!
How to Serve Cheesy Prosciutto Breakfast Casserole Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled on top add a pop of color and a fresh, aromatic finish. A light drizzle of extra pesto right before serving can also amp up the flavor for pesto lovers.
Side Dishes
This casserole pairs perfectly with a crisp green salad dressed lightly with vinaigrette or some fresh fruit on the side for a refreshing contrast that balances the richness of the main dish.
Creative Ways to Present
Serve this dish in individual ramekins for a charming, personalized touch at brunch parties. Alternatively, slice it into neat squares and offer toothpicks for a fun finger-food style presentation—ideal for casual get-togethers or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover casserole stores beautifully in an airtight container in the refrigerator for up to 3 days. This makes it a convenient and delicious option for busy mornings or quick lunches.
Freezing
You can freeze individual portions of this casserole wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers in a 350-degree oven for about 15-20 minutes or until warmed through. Avoid the microwave if possible, as the oven will preserve the crusty texture and melty cheese much better.
FAQs
Can I substitute the prosciutto with another meat?
Absolutely! Pancetta or thinly sliced ham would make delicious substitutes, providing a slightly different but equally satisfying salty punch.
What if I don’t have Fontina cheese? What can I use instead?
Gruyere or mozzarella can be great alternatives. Both melt well and offer a mild, creamy flavor that complements the other casserole ingredients nicely.
Is it necessary to refrigerate the casserole before baking?
While you can bake immediately, refrigerating the casserole lets the bread soak up the custard and allows the flavors to meld. This step enhances both texture and taste, so it’s highly recommended.
Can this casserole be made dairy-free?
To make it dairy-free, try using dairy-free cheese alternatives and substitute the heavy cream with coconut cream or another creamy plant-based milk. The texture will be a bit different but still tasty!
How do I know when the casserole is fully cooked?
The casserole should be golden brown on top and set in the center without any jiggling. Inserting a knife or toothpick into the middle should come out clean when it’s done.
Final Thoughts
This Cheesy Prosciutto Breakfast Casserole Recipe is a delightful way to start your day with layers of flavor and texture that will impress anyone lucky enough to sit at your table. Whether you’re making it for a weekend brunch or a special occasion, this casserole never fails to bring joy. Give it a try—you’ll wonder how you ever enjoyed breakfast without it!
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Cheesy Prosciutto Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus chilling time of several hours or overnight)
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Italian-American
Description
A savory and indulgent Cheesy Prosciutto Breakfast Casserole featuring layers of crusty French bread, Fontina cheese, prosciutto, fresh Roma tomatoes, and fragrant pesto, all soaked in a rich egg and cream custard, then baked to golden perfection. Perfect for a hearty brunch or special breakfast gathering.
Ingredients
Main Ingredients
- 6 slices of French bread, 1/2 inch thick
- 1/4 lb Fontina cheese, sliced thin
- 1/4 lb prosciutto, sliced thin
- 4 Roma tomatoes, sliced thin
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/4 cup prepared pesto
Instructions
- Prepare Baking Dish: Spray a 1-1/2 quart baking dish with non-stick cooking spray to prevent sticking. Arrange the 1/2-inch thick French bread slices evenly on the bottom of the dish forming the base layer.
- Layer Fontina Cheese: Place half of the thinly sliced Fontina cheese slices evenly over the bread layer to add creamy richness.
- Add Prosciutto: Layer half of the thinly sliced prosciutto over the cheese, adding a savory and slightly salty flavor.
- Layer Tomatoes: Arrange all the thinly sliced Roma tomatoes on top of the prosciutto to add freshness and acidity.
- Add Pesto: Drizzle half of the prepared pesto evenly over the tomatoes to infuse herbal and garlicky notes.
- Repeat Cheese and Prosciutto Layers: Top the pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices to build more flavor and texture.
- Mix and Pour Egg Custard: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until smooth. Pour this egg mixture evenly over the casserole. Use a pancake turner to gently press down on the casserole to help the bread soak up the custard.
- Finish with Pesto and Parmesan: Drizzle the remaining pesto over the top of the casserole, then sprinkle the grated Parmesan cheese evenly to create a flavorful, golden crust when baked.
- Chill Before Baking: Cover the dish and refrigerate for several hours or overnight. This resting time allows flavors to meld and the bread to fully absorb the custard.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45 minutes or until it is cooked through and the top is golden brown. Let the casserole sit for five minutes before serving. Enjoy it hot or at room temperature.
Notes
- For best results, use fresh prosciutto and good-quality pesto.
- Letting the casserole chill overnight enhances the flavor and texture by allowing the custard to soak thoroughly.
- You can prepare this casserole the night before for a convenient make-ahead breakfast or brunch dish.
- Make sure to press down the egg mixture into the layers to ensure even soaking of the bread.
- Serve with a light salad or fresh fruit for a balanced meal.
