Overnight Egg Casserole with Grana Padano Cheese and Prosciutto Roses


A Note from Feedfeed

Don't tell my mom, but I just upgraded her famous overnight egg casserole.  This elevated take on the classic combines a handful of simple ingredients like milk, eggs, fresh herbs, grated Grana Padano cheese and Prosciutto di Parma and transforms them into a beautiful brunch dish perfect for a crowd. Hosting a smaller group this year? Divide the recipe into two smaller casserole dishes and stash one in the freezer for a rainy day!

If you've never used Grana Padano cheese, I highly suggest that you stock up this holiday season. It has a delicate, yet deeply savory flavor with that craveable grainy texture you want in a hard cheese that keeps you coming back for more.  Grana Padano cheese is produced with raw cow's milk in the Po River Valley in northeastern Italy and the unique terroir gives the cheese it's signature sweet and nutty flavor. 

Last but not least, this casserole is crowned with delicate Prosciutto di Parma roses made simply by folding a slice of the ham in half, then rolling it into a tight sprial. They get pleasantly crisp, yet melt in your mouth; the best of both worlds!  

Prosciutto di Parma is produced in it's namesake town of Parma in the heart of the Emilia Romagna region. Lovingly known as "The King of Ham",  Prosciutto di Parma is a 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents. It can only be produced from Italian-born and bred pigs and is aged twice as long as many other prosciuttos which results in an amazing depth of flavor and a buttery like texture. 


Recipe and Headnote Molly Adams

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  • Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 6

Recipe Card


  • 4 cups sourdough bread, torn or cubed (about 1 pound)
  • 1 tablespoon butter
  • 10 eggs
  • 2 cups whole milk
  • 1 1/2 cups grated Grana Padano cheese
  • kosher salt, to taste
  • black pepper, freshly ground to taste
  • crushed red pepper flakes, to taste
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh sage
  • 4 ounces Prosciutto di Parma, rolled into roses


  • Step 1

    Coat a 9 by 13 inch baking dish with butter and place the torn sourdough bread in the prepared pan.

  • Step 2

    In a large bowl, whisk together eggs, milk, Grana Padano cheese, salt, pepper, and crushed red pepper flakes. Fold in fresh basil, parsley, and sage. Pour egg mixture over bread, then cover tightly with foil and set in the fridge overnight.

  • Step 3

    When ready to bake, preheat oven to 400˚F. Bake the casserole, tightly covered with foil, for about 35 minutes. Remove from oven and uncover. Top with Prosciutto di Parma roses and bake for an additional 15-20 minutes, or until casserole is golden brown and puffed and the prosciutto is crisp.

  • Step 4

    Let cool slightly before cutting into squares and serving.