Prosciutto Breakfast Bake
Elevate your morning meal with this delightful Prosciutto Breakfast Bake, a savory medley of rich flavors and wholesome ingredients. This protein-packed recipe combines fluffy eggs, creamy heavy cream, and a blend of grated Parmesan and gooey mozzarella for an irresistibly cheesy base. Fresh spinach, juicy cherry tomatoes, and green onions add vibrant pops of color and freshness, while a layer of crispy, salty prosciutto forms a unique edible crust that takes this dish to the next level. Seasoned with fragrant Italian herbs and baked to golden perfection, this breakfast casserole is a show-stopper with minimal prep time—ready in just 45 minutes from start to finish. Perfect for brunch gatherings, meal prep, or an indulgent weekend breakfast, this easy-to-make meal will become your go-to for feeding a crowd. Serve warm and savor the perfect harmony of textures and flavors in every bite!
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Recipe Information
Ingredients
- 8 Eggs
- 0.5 cups Heavy cream
- 0.5 cups Grated Parmesan cheese
- 1 cups Shredded mozzarella cheese
- 2 cups Fresh spinach
- 1 cups Cherry tomatoes, halved
- 2 Green onions, sliced
- 6 Prosciutto slices
- 1 tablespoons Olive oil
- 1 teaspoons Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil.
In a large mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, dried Italian seasoning, salt, and black pepper until well combined.
Heat a large skillet over medium heat and add the olive oil. Sauté the fresh spinach until wilted, about 2-3 minutes. Remove from heat and set aside.
Layer the prosciutto slices in the prepared baking dish to form a base. Let the edges of the prosciutto climb the sides of the dish slightly to create a crust.
Spread the sautéed spinach evenly over the prosciutto layer, followed by the halved cherry tomatoes and sliced green onions.
Pour the egg mixture evenly over the vegetables, making sure it fills all the gaps.
Sprinkle the shredded mozzarella cheese evenly across the top.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before slicing into squares.
Serve warm and enjoy your Prosciutto Breakfast Bake!
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1848 mg | 616% | |
| Sodium | 7073 mg | 308% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1574 mg | 121% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
