Description
This Italian Egg Bake with Prosciutto and Vegetables is a savory, protein-packed dish perfect for brunch or meal prep—full of flavor and simple to make!
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced red bell pepper
- 1/4 cup chopped onion
- 4 slices prosciutto, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with olive oil.
- In a large mixing bowl, whisk together eggs and milk until well combined.
- Stir in mozzarella, Parmesan, oregano, salt, and pepper.
- Add chopped spinach, cherry tomatoes, bell pepper, onion, and prosciutto. Mix gently to combine.
- Pour mixture into prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Let cool for a few minutes before slicing and serving warm.
Notes
Great served hot or cold. Store leftovers in the fridge for up to 3 days. Easily customize with your favorite vegetables or cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 220mg
Keywords: italian egg bake, prosciutto egg casserole, breakfast bake, vegetable frittata, brunch recipe