Overnight Prosciutto Goat Cheese Egg Bake Food

PROSCIUTTO, EGG AND SPINACH STRATA

Steps:

• In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

GOAT CHEESE QUICHE WITH PROSCIUTTO

Steps:

• For the quiche pastry:
• In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour.
• Preheat oven to 375 degrees F.
• Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork.
• Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes.
• Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal.
• For the quiche filling:
• Preheat the oven to 375 degrees F.
• Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside.
• In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture.
• Scatter the roasted shallots and goat cheese into the base of the pastry crust.
• Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche.

OVERNIGHT PROSCIUTTO & GOAT CHEESE EGG BAKE

Steps:

• Spray a 9″ x 13″ baking dish with cooking spray. Then line the bottom of the dish with 1 layer of English muffins, cutting some of the slices to fit if necessary.
• Arrange half the prosciutto evenly over the muffins, 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 muffin slices.
• Layer on the remaining prosciutto, goat cheese, provolone, green onions, and basil.
• Cut enough of the remaining muffin 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 inches
• 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 squares and serve.

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Steps:

• For the Onions:
• Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
• Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
• Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
• If necessary, deglaze the pan with balsamic vinegar or water.
• Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
• For the Frittata:
• Preheat the oven to 350 degrees F.
• In a small bowl, add the eggs, milk, and salt and mix to combine.
• Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
• Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
• Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
• Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
• Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

PROSCIUTTO, GOAT CHEESE AND FIG SANDWICHES

Steps:

• Stir together the cheese and pepper with a fork.
• Spread butter on cut sides of the rolls.
• Now make the sandwiches with the peppered goat cheese spread, figs, proscuitto and arugula leaves.

SWISS CHEESE EGG BAKE

Steps:

• Preheat oven to 350.
• Combine soup, milk, onion and mustard all together in a saucepan.
• Heat on medium until warm.
• Stir in cheese until melted.
• Pour 1 cup sauce into each of 2 10x6 baking dishes.
• CAREFULLY, break six eggs into the sauce in each pan, 3 down the length of each pan on each side.
• Carefully cover all BUT the yolks with the remaining sauce.
• Line each side of both pans with the bread slices.
• Bake for 20 minutes or until the eggs are to desired doneness.
• The eggs will cover themselves as they bake.

DATES WITH GOAT CHEESE WRAPPED IN PROSCIUTTO

Steps:

• Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.

PROSCIUTTO AND GOAT CHEESE STRATA

Steps:

• Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
• Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
• Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.