Brunch on the Fly: Rosemary, Prosciutto and Goat Cheese Egg Bake

A few weeks ago, I invited a number of friends over for brunch on a whim, as I often do.  Although I asked folks to bring a dish to share and/or a bottle of bubbly, I know my friends well enough to know that if I didn’t make something, we’d be having a liquid brunch.  And that those tend to get dangerous.

I had no desire to go to the grocery store, so I took a peak in the fridge.  I found goat cheese and prosciutto left over from my favorite burgers and a couple dozen eggs. I thawed the french baguette in my freezer, went out front and picked some rosemary and voilà: gourmet egg bake, coming right up!

{I’m looking forward to hearing what my Grandmother (not) in Spain thinks of this one… I have a sneaking suspicion it will be right up her alley!}

Rosemary, Prosciutto and Goat Cheese Egg Bake

A Messy Kitchen Original

Ingredients:

• One French Baguette, sliced
• 10 eggs
• 6 oz prosciutto, rolled up and thinly sliced
• 1 small yellow onion, diced
• 2 cups milk
• 1 Tbsp Dijon mustard
• 1 heaping cup spinach, chopped
• 1 Tbsp olive oil
• 2 Tbsp fresh rosemary, chopped
• Shredded parmesan

Instructions:

1. Spray a 9″ x 13″ baking dish with cooking spray.  Pre-heat oven to 350 degrees.  
2. Heat olive oil in a medium skillet.  Add onions and cook until soft.  Add sliced prosciutto and cook 2-3 minutes until slightly crispy.
3. Meanwhile, whisk eggs, mustard, goat cheese and milk together in a large bowl.  Stir in the onion and prosciutto mix, the spinach and the rosemary.
4. Line the bottom of the dish with a layer of bread slices.   Pour egg mixture over the top.  Sprinkle with shredded parmesan.
5. *Cover with foil and bake for 30 minutes.  Uncover and bake for an additional 30 minutes until slightly golden.

Serves 10-12

*Short on time?  Can be prepared the night before, refrigerated and baked fresh for your guests!

Johanna