This is an easy recipe to make in advance for a brunch or on Christmas morning. Colorful, easy and delicious too. We make this dish the night before and just bake it in the morning for breeakfast or brunch.This was voted one of the Best Breakfast Recipes by our guests.
Serving Size : 4
6 english muffins
6 slices Prosciutto
6 slices Swiss or aged provolone cheese
1 cup milk
1 tablespoon dijon mustard
1/4 teaspoon freshly ground pepper
1 1/2 cups drained canned tomatoes
1/4 cup sugar
2 tablespoons finely chopped red onion
1 tablespoon red wine vinegar
1/4 cup chopped fresh basil
salt and freshly ground pepper
Butter 7 x 11 inch casserole.
Split English Muffins and put prosciutto slices in between and arrange on the bottom of the pan.
Whisk together eggs, milk, dijon mustard, salt and pepper and pour over sandwiches. Flip a few times so that muffin absorbs the egg mixture. Cover and refrigerate overnight
In the morning turn muffins over a few times again and add cheese.
Bake at 350 for 30 minutes.
While it is baking make the jam. Combine the rest of the ingredients in a small pan. Bring to a boil and then reduce to simmer, stirring gently. Cook for about 20 minutes or until you have a jam like consistency. Serve on top of baked english muffins.
Note: I plan 2 per person, men usually want seconds.
Enjoy this wonderful breakfast recipe and please let me know if you think is ranks as one of the Best Breakfast Recipes.