If you’re looking for a breakfast dish that combines rich flavors, gooey cheese, and a touch of savory prosciutto, you’ll absolutely adore this Cheesy Prosciutto Breakfast Casserole Recipe. It’s the perfect weekend treat that feels indulgent yet is surprisingly simple to prepare. Imagine layers of crusty French bread soaked in an eggy custard, studded with creamy Fontina cheese, flavorful prosciutto, fresh tomatoes, and a burst of herby pesto that ties everything together. Whether you’re hosting brunch or just treating yourself to a comforting meal, this casserole delivers a satisfying mix of textures and tastes with every luscious bite.
Ingredients You’ll Need
This Cheesy Prosciutto Breakfast Casserole Recipe uses a handful of fresh, simple ingredients that each bring their own magic to the dish. From savory cured meat to creamy cheeses and bright tomatoes, these components create a harmonious balance that makes every mouthful memorable.
- French bread (6 inch slices, 1/2 thick): The sturdy base that soaks up the egg mixture while providing a slight crunch after baking.
- Fontina cheese (1/4 lb, sliced thin): Melts beautifully with a mild, buttery flavor that complements the prosciutto perfectly.
- Prosciutto (1/4 lb, sliced thin): Adds a delicate saltiness and rich texture without overpowering the other ingredients.
- Prepared pesto (1/4 cup): Brings a fresh, herbal brightness that elevates every layer.
- Roma tomatoes (4, sliced thin): Provide juiciness and a pop of color to balance richness.
- Large eggs (4): Create the custard that holds the casserole together with creamy goodness.
- Heavy cream (1/2 cup): Adds extra richness and helps achieve that luscious, soft texture.
- Ground black pepper (1/4 tsp): Subtle spice that rounds out the flavors.
- Grated Parmesan cheese (2 Tbsp): Sprinkled on top for a golden, slightly nutty crust.
How to Make Cheesy Prosciutto Breakfast Casserole Recipe
Step 1: Prepare the Base
Start by spraying a 1-1/2 quart baking dish with non-stick cooking spray to ensure easy cleanup and prevent sticking. Arrange the half-inch thick French bread slices evenly on the bottom of the dish. This foundational layer will soak up all the delicious custard you’ll pour over it later.
Step 2: Cheese Layer
Next, lay down half of the thinly sliced Fontina cheese over the bread. Fontina’s gentle melting quality makes it perfect for creating gooey layers that tie the casserole together from the inside out.
Step 3: Add the Prosciutto
Place half of the prosciutto slices right on top of the cheese. The subtle saltiness of the cured meat infuses every bite with an irresistible savory depth.
Step 4: Tomato Layer
Now, layer all of the thinly sliced Roma tomatoes directly over the prosciutto. Tomatoes bring a fresh juiciness and vibrant color, giving your casserole just the right amount of brightness and moisture.
Step 5: Drizzle Pesto
Drizzle half of the prepared pesto evenly over the tomatoes. This herby green sauce introduces a fragrant, fresh pop that balances beautifully with the rich cheese and meat layers.
Step 6: Repeat Cheese and Prosciutto
Top the pesto with the remaining Fontina cheese and prosciutto slices. This builds a rich, savory dome that will melt and slightly crisp during baking.
Step 7: Pour the Egg Mixture
Whisk together the eggs, heavy cream, and ground black pepper in a small bowl until smooth. Pour this custard mixture evenly over the layered ingredients. Use a pancake turner or spatula to gently press down on the casserole, helping the bread absorb the flavorful custard so every bite is soft and indulgent.
Step 8: Finish with Pesto and Parmesan
Drizzle the remaining pesto over the top, then sprinkle the grated Parmesan cheese evenly. This final touch adds a golden, savory crust that makes the casserole irresistible once baked.
Step 9: Refrigerate Overnight
Cover the dish and refrigerate for several hours or overnight. This step allows all the flavors to meld and the bread to soak up the custard fully, resulting in a more cohesive, flavorful casserole.
Step 10: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit. Bake the casserole uncovered for 45 minutes or until it’s cooked through and the top turns a beautiful golden brown. Let it rest for five minutes before serving to set up and make slicing easier.
How to Serve Cheesy Prosciutto Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh basil or chopped chives on top brings a fresh, vibrant color and an extra layer of herbaceous aroma that perfectly complements the pesto already in the casserole.
Side Dishes
Serve alongside a simple green salad dressed with a light vinaigrette or fresh fruit salad to add brightness and contrast to the rich, cheesy casserole. Crispy breakfast potatoes or lightly sautéed greens also make fantastic partners to complete your meal.
Creative Ways to Present
Consider serving this casserole family-style straight from the baking dish for a cozy, communal feel. Or, cut it into neat squares and plate individual servings with a dollop of crème fraîche or a drizzle of extra pesto for a brunch party presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and refrigerate. It should keep well for up to 3 days, making it an ideal option for next-day breakfasts or lunches that require minimal effort.
Freezing
You can freeze the Cheesy Prosciutto Breakfast Casserole Recipe either before baking (after assembling) or once fully cooked and cooled. Wrap tightly with plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months for the best flavor and texture.
Reheating
Reheat slices in the oven at 325 degrees Fahrenheit until warmed through, which usually takes about 15-20 minutes. For quicker reheating, use a microwave but be mindful that the texture might be less crisp on top.
FAQs
Can I substitute the Fontina cheese with another type?
Absolutely! While Fontina melts beautifully with a mild flavor, cheeses like mozzarella, Gruyère, or even a mild Swiss can be great alternatives, depending on your taste preferences.
Is it possible to make this casserole vegetarian?
Yes, you can simply omit the prosciutto and add extra vegetables like spinach or mushrooms to maintain the casserole’s hearty texture and flavor.
How far in advance can I prepare this casserole?
This recipe is fantastic for meal prep and can be assembled the night before and baked fresh in the morning, or prepped even earlier and frozen.
Can I use different types of bread?
Certainly. While French bread works best for texture and soak, sturdy breads like sourdough or Italian loaf also perform well in this recipe.
What can I serve with this for a complete brunch?
Pair this casserole with fresh fruit, a light salad, or crispy breakfast potatoes. Freshly brewed coffee or a mimosa make excellent beverage companions.
Final Thoughts
The Cheesy Prosciutto Breakfast Casserole Recipe has quickly become one of my absolute favorites for easy yet indulgent mornings. It’s packed with rich flavors, fresh ingredients, and is lovely to prepare ahead of time. I truly hope you give this recipe a try and enjoy every cheesy, savory bite just as much as I do!
Print
Cheesy Prosciutto Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes plus several hours chilling time
- Yield: 6 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Cheesy Prosciutto Breakfast Casserole is a savory, layered breakfast dish featuring French bread, Fontina cheese, prosciutto, fresh tomatoes, and pesto, all baked to golden perfection. Ideal for family mornings or brunch gatherings, this casserole combines rich flavors and creamy textures for a delicious and satisfying meal.
Ingredients
Base
- 6 inch 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
Produce
- 4 Roma tomatoes (sliced thin)
Other
- 1/4 cup prepared pesto
- 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 ensure the casserole doesn’t stick during baking. Layer the 1/2-inch thick French bread slices evenly across the bottom of the dish.
- First cheese layer: Place half of the thinly sliced Fontina cheese evenly over the bread slices, creating a rich, creamy base.
- First prosciutto layer: Arrange half of the thinly sliced prosciutto on top of the Fontina cheese layer to add savory, salty flavors.
- Tomato layer: Distribute all the sliced Roma tomatoes over the prosciutto, adding freshness and slight acidity.
- Pesto drizzle: Evenly drizzle half of the prepared pesto over the tomato layer to infuse the casserole with aromatic basil flavor.
- Second cheese and prosciutto layers: Top the pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices, building layers of flavor and texture.
- Egg mixture preparation: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until well combined. Pour this mixture evenly over the casserole layers. Use a pancake turner or spatula to gently press down on the casserole, helping the bread absorb the egg mixture for a cohesive bake.
- Finish toppings: Drizzle the remaining pesto evenly over the top of the casserole and sprinkle the grated Parmesan cheese all over for a flavorful crust.
- Chill: Cover the baking dish with plastic wrap or foil and refrigerate for several hours or preferably overnight. This allows the flavors to meld and the bread to soak up the custard mixture.
- Bake: Preheat the 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 casserole is cooked through and set.
- Rest and serve: Let the casserole sit for five minutes after baking to set further. Serve warm or at room temperature for a delicious breakfast or brunch dish.
Notes
- Allowing the casserole to rest overnight helps improve flavor and texture by soaking the bread thoroughly with the egg mixture.
- You can substitute Fontina with other mild melting cheeses like mozzarella or Gruyere if preferred.
- Use fresh pesto for best flavor, or store-bought pesto works fine as a convenient alternative.
- To make it easier to serve, use a sturdy spatula to cut and lift portions out after baking.
- This recipe can be prepared the night before and baked fresh in the morning for easy entertaining.
