Name: Prosciutto-Fontina Breakfast Casserole
Cook time: 100 min
Total time: 100 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup red quinoa, rinsed; 2 cups water; 8 large eggs (divided); 0.5 cup pine nuts (ground in a food processor or spice grinder); 1 teaspoon kosher salt (divided); black pepper (to taste); 4 ounces prosciutto (chopped); 1 tablespoon chopped chives; 1.5 cups shredded fontina cheese (divided (4 ounces)); 2 cups whole milk; 1 cup heavy cream; 0.125 teaspoon grated nutmeg

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Prosciutto-Fontina Breakfast Casserole — Formulation & Method | CuliNect