Overnight Prosciutto & Goat Cheese Egg Bake - cooking recipe

Ingredients

14 -18 slices English muffins
6 ounces prosciutto, thinly sliced and torn into bite size pieces (or use some good ham, small diced)
8 ounces goat cheese, crumbled
8 ounces provolone cheese, shredded
1/4 cup green onion, chopped
6 tablespoons fresh basil, thinly sliced
6 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt (you may want to use less, depending on the saltiness of your prosciutto or ham and goat cheese)
1/2 teaspoon ground black pepper
3 tablespoons 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 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\u00b0.
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.