This one is always a hit
Overnight Prosciutto & Goat Cheese Egg Bake
Really yummy
INGREDIENTS
14 to 18 slices English muffin bread
6 oz. prosciutto, thinly sliced and torn into bite size pieces (or use some good ham, small diced)********* see notes
8 oz. crumbled goat cheese
8 oz. shredded provolone cheese
1/4 c. chopped green onions
6 T. thinly sliced fresh basil
5 large eggs
2 c. whole milk
1 T. Dijon mustard
1/2 tsp. salt (you may want to use less, depending on the saltiness of your prosciutto/ham and goat cheese)
1/2 tsp. ground black pepper
3 T. unsalted butter, melted
PREPARATION
Spray a 9" x 13" baking dish with cooking spray. Then line the bottom of the dish with 1 layer of bread, cutting some of the slices to fit if necessary. Arrange half the prosciutto evenly over the bread, and then half the goat cheese and half the provolone. Sprinkle with half of the green onions and basil. Top with a second layer of bread slices. Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil. Cut enough of the remaining bread slices into 1/4" cubes to equal 2 cups of bread cubes. Sprinkle these over the top.
Whisk eggs, milk, mustard, salt, and pepper in a medium bowl. Pour egg mixture evenly over the egg bake, letting it soak in. Drizzle melted butter evenly over the top. Cover and refrigerate overnight.
The next morning, preheat oven to 350°. 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 large squares and serve.
Yield: 6 to 12 servings
**********note I did not have prosciutto so I used 8 oz finely diced pancetta cooked crispy then used as directed
This is another one I love
Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
You can use less chili powder and a mild pepper if you don't like spicy food
Servings: makes 4 servings
Ingredients
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers, diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (19 ounce) can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped
4 eggs
1/2 cup grated cheese such as jack and cheddar
Directions
Heat the oil in a pan over medium heat.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
Add the tomatoes and black beans and bring to a boil.
Reduce heat and simmer until the sauce thickens, about 20 minutes.
Remove from heat and stir in the cilantro.
Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
Top with the cheese