18 Delicious Provolone Cheese Recipes for Every Occasion

Welcome to a cheesy adventure that promises to delight your taste buds and simplify your meal planning! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or simply craving some comfort food, our roundup of 18 Delicious Provolone Cheese Recipes has something for every occasion. Dive in and discover how this versatile cheese can transform your dishes from ordinary to extraordinary. Let’s get cooking!

Provolone Cheese Stuffed Meatballs

These Provolone Cheese Stuffed Meatballs are a game-changer for your dinner routine, offering a gooey, cheesy surprise in every bite.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 oz Provolone cheese, cut into 1/2-inch cubes
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined.
3. Shape the mixture into 12 equal-sized meatballs. Press a cube of Provolone cheese into the center of each, sealing the meat around it.
4. Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, until golden and cooked through.
5. While the meatballs bake, heat 1 cup marinara sauce in a small saucepan over medium heat until warmed through.
6. Serve the meatballs hot, drizzled with the warm marinara sauce.

The magic of these meatballs lies in the molten Provolone center, creating a luxurious texture contrast with the savory beef.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the meat mixture.

Creamy Provolone Cheese Pasta Bake

This Creamy Provolone Cheese Pasta Bake is the ultimate comfort food, blending rich, melty cheese with perfectly cooked pasta for a dish that’s sure to become a family favorite.

Ingredients

• 12 oz penne pasta
• 2 cups heavy cream
• 2 cups shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large saucepan over medium heat, combine the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Bring to a simmer, then reduce heat and stir in the provolone and Parmesan cheeses until melted and smooth.
4. Add the cooked pasta to the cheese sauce, stirring until evenly coated, then transfer to the prepared baking dish.
5. Sprinkle the breadcrumbs evenly over the top of the pasta.
6. Bake at 375°F for 20-25 minutes, or until the top is golden and crispy.

The nutmeg adds a subtle warmth that elevates the provolone’s sharpness, making this pasta bake a standout dish for any cheese lover.

Tip: For an extra crispy top, broil the pasta bake for the last 2-3 minutes of cooking.

Grilled Provolone Cheese and Tomato Sandwich

There’s something irresistibly comforting about a grilled cheese sandwich, especially when it’s upgraded with the smoky flavor of provolone and the juicy burst of ripe tomatoes. This Grilled Provolone Cheese and Tomato Sandwich is a simple yet satisfying twist on the classic.

Ingredients

• 2 slices of sourdough bread
• 2 slices of provolone cheese
• 1 medium tomato, sliced
• 1 tablespoon of butter, softened
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Spread the softened butter evenly on one side of each slice of sourdough bread.
2. Place one slice of bread, buttered side down, in a skillet over medium heat. Layer with 1 slice of provolone cheese, the sliced tomato, and then the second slice of provolone cheese. Sprinkle the garlic powder, salt, and black pepper over the tomatoes.
3. Top with the second slice of bread, buttered side up, and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
4. Remove from the skillet, let it cool for a minute, then slice and serve.

The combination of melted provolone and fresh tomato creates a delightful contrast of textures and flavors, making this sandwich a standout. The garlic powder adds a subtle kick that elevates the whole experience.

Tip: For an extra crispy exterior, press down lightly on the sandwich with a spatula while it’s cooking.

Provolone Cheese and Spinach Stuffed Chicken

Transform your weeknight dinner into something special with this Provolone Cheese and Spinach Stuffed Chicken, a dish that’s as flavorful as it is comforting.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup provolone cheese, shredded
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a bowl, mix together the spinach, provolone cheese, cream cheese, garlic powder, onion powder, salt, and black pepper until well combined.
3. Carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and cheese mixture, then secure with toothpicks if necessary.
5. Place the stuffed chicken breasts in the prepared baking dish and drizzle with the remaining olive oil.
6. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

The melted provolone and creamy spinach filling create a luxurious texture that pairs perfectly with the tender chicken. It’s a simple yet impressive dish that’s sure to wow your family or guests.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Homemade Provolone Cheese Pizza

There’s nothing quite like the melty, savory goodness of homemade provolone cheese pizza, and this recipe makes it easy to bring that Italian bistro flavor right to your kitchen.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 cup pizza sauce
• 2 cups shredded provolone cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, olive oil, and salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 475°F. Punch down dough and roll out on a floured surface to a 12-inch circle.
5. Transfer dough to a greased pizza pan. Spread pizza sauce evenly over the dough, then sprinkle with provolone cheese, oregano, and garlic powder.
6. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.

The secret to this pizza’s irresistible flavor is the combination of provolone’s sharpness with the aromatic oregano and garlic powder, creating a depth of flavor that’s hard to resist.

Tip: For an extra crispy crust, preheat your pizza pan in the oven before adding the rolled-out dough.

Provolone Cheese and Ham Croissants

These Provolone Cheese and Ham Croissants are the perfect blend of savory and buttery, making them an irresistible breakfast or snack option.

Ingredients

• 1 package (8 count) refrigerated crescent roll dough
• 8 slices provolone cheese
• 8 slices deli ham
• 1 tablespoon melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate into triangles. Place a slice of provolone cheese and a slice of ham on each triangle.
3. Roll up each croissant starting at the wider end, tucking in the sides as you go to encase the filling.
4. Place the croissants on the prepared baking sheet. Brush each with melted butter, then sprinkle with garlic powder and dried parsley.
5. Bake for 12-15 minutes, or until the croissants are golden brown and the cheese is bubbly.

The combination of melty provolone and savory ham wrapped in a flaky, buttery croissant creates a mouthwatering treat that’s sure to impress. Perfect for a lazy weekend brunch or a quick grab-and-go breakfast.

Tip: For an extra flavor boost, try adding a thin slice of tomato or a sprinkle of black pepper before rolling up the croissants.

Baked Provolone Cheese Dip with Garlic

This Baked Provolone Cheese Dip with Garlic is a creamy, savory delight that’s perfect for sharing at your next gathering. It’s incredibly easy to make and packed with flavors that will have everyone coming back for more.

Ingredients

• 2 cups shredded provolone cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 baguette, sliced and toasted (for serving)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the shredded provolone cheese, 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Mix until well combined.
3. Transfer the mixture to a small baking dish and spread it evenly.
4. Bake at 375°F for 20 minutes, or until the dip is bubbly and the top is lightly golden.
5. Serve warm with slices of toasted baguette.

The magic of this dip lies in the melty provolone and the punch of garlic, creating a rich flavor that’s irresistibly dip-able. It’s a standout dish that’s as simple to make as it is impressive to serve.

Tip: For an extra crispy top, broil the dip for the last 2-3 minutes of baking.

Provolone Cheese and Mushroom Risotto

Warm up your evening with this creamy Provolone Cheese and Mushroom Risotto, a dish that combines earthy mushrooms with the sharp tang of provolone for a comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 1/2 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
3. Stir in Arborio rice, coating it with the oil and butter, and toast for 1 minute.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in provolone cheese, Parmesan cheese, salt, and black pepper until cheeses are melted and well combined.
7. Garnish with fresh parsley before serving.

The magic of this risotto lies in the provolone’s meltability, creating a velvety texture that clings perfectly to each grain of rice.

Tip: For an extra layer of flavor, try adding a splash of truffle oil just before serving.

Provolone Cheese and Bacon Wrapped Asparagus

Elevate your appetizer game with these irresistible Provolone Cheese and Bacon Wrapped Asparagus bundles, perfect for impressing guests or treating yourself to a savory snack.

Ingredients

• 1 lb fresh asparagus, trimmed
• 8 slices provolone cheese
• 8 slices bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Divide the asparagus into 8 equal bundles. Wrap each bundle with a slice of provolone cheese, then wrap a slice of bacon around the cheese and asparagus, securing the ends with toothpicks if necessary.
3. Place the wrapped asparagus bundles on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp garlic powder and 1/2 tsp black pepper.
4. Bake for 20-25 minutes, until the bacon is crispy and the cheese is melted.
5. Remove from the oven and let cool for a few minutes before serving. The combination of crispy bacon, melted provolone, and tender asparagus creates a delightful contrast of textures and flavors that’s hard to resist.

Tip: For an extra flavor boost, try adding a light sprinkle of smoked paprika before baking.

Provolone Cheese and Roasted Red Pepper Panini

There’s something irresistibly comforting about a warm, melty panini, and this Provolone Cheese and Roasted Red Pepper version is no exception. Perfect for a quick lunch or a cozy dinner, it’s a sandwich that promises big flavors with minimal fuss.

Ingredients

• 2 slices of sourdough bread
• 1/2 cup shredded provolone cheese
• 1/4 cup roasted red peppers, sliced
• 1 tbsp mayonnaise
• 1 tsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried basil

Instructions

1. Preheat your panini press or a skillet over medium heat. If using a skillet, have a heavy pan ready to press the sandwich.
2. Spread 1 tbsp mayonnaise evenly on one side of each slice of sourdough bread.
3. Sprinkle 1/4 tsp garlic powder and 1/4 tsp dried basil over the mayonnaise on both slices.
4. Layer 1/2 cup shredded provolone cheese and 1/4 cup roasted red peppers on one slice of bread, then top with the second slice, mayonnaise side down.
5. Brush the outside of the sandwich with 1 tsp olive oil.
6. Place the sandwich in the panini press or skillet. If using a skillet, press down with the heavy pan and cook for 3-4 minutes per side, until the bread is golden and the cheese is melted.
7. Remove from heat, let it sit for a minute, then slice and serve.

The combination of smoky roasted red peppers and creamy provolone cheese creates a harmony of flavors that’s both rich and refreshing. It’s the kind of sandwich that feels gourmet but comes together in minutes.

Tip: For an extra flavor boost, try adding a thin layer of pesto under the cheese before assembling the sandwich.

Provolone Cheese and Sausage Stuffed Peppers

These Provolone Cheese and Sausage Stuffed Peppers are a hearty, flavorful dish that brings a little Italian flair to your dinner table with minimal fuss.

Ingredients

• 4 large bell peppers, any color
• 1 lb Italian sausage, casings removed
• 1 cup cooked rice
• 1 cup shredded provolone cheese
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in the cooked rice, marinara sauce, garlic powder, dried oregano, salt, and black pepper. Cook for another 2 minutes until everything is well combined.
4. Remove the skillet from heat and fold in 1/2 cup of the shredded provolone cheese.
5. Stuff each bell pepper with the sausage mixture and place them in a baking dish. Top each pepper with the remaining provolone cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The melted provolone cheese creates a creamy, gooey center that perfectly complements the spicy sausage and sweet bell peppers.

Tip: For an extra crispy cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Provolone Cheese and Caramelized Onion Tart

This Provolone Cheese and Caramelized Onion Tart is a savory dream, blending sweet onions with creamy cheese on a flaky crust—perfect for impressing guests or treating yourself.

Ingredients

• 1 pre-made pie crust
• 2 large onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust into a 9-inch tart pan, pressing it into the edges. Trim any excess and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. In a large skillet over medium heat, melt the butter with the olive oil. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until the onions are deeply golden and caramelized.
3. Sprinkle half of the provolone cheese over the pre-baked crust. Spread the caramelized onions evenly over the cheese, then top with the remaining provolone and Parmesan.
4. Bake for 20 minutes, or until the cheese is bubbly and the crust is golden. Sprinkle with fresh thyme before serving.

The magic of this tart lies in the contrast between the sweet, slow-cooked onions and the sharp, melty provolone—each bite is a perfect balance.

Tip: For an extra crispy crust, blind bake it with pie weights or dried beans before adding the fillings.

Provolone Cheese and Beef Lasagna

Dive into the comforting layers of this Provolone Cheese and Beef Lasagna, where rich flavors and gooey cheese come together in perfect harmony.

Ingredients

• 1 lb ground beef
• 9 lasagna noodles
• 2 cups shredded provolone cheese
• 1 (24 oz) jar marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 15 oz ricotta cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add ground beef, garlic powder, dried basil, salt, and black pepper. Cook until beef is browned, about 5 minutes. Drain excess fat.
2. In a bowl, mix ricotta cheese and egg until well combined. Set aside.
3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the beef, 1/2 cup marinara sauce, and 1/2 cup provolone cheese. Repeat layers.
4. Top with remaining noodles, marinara sauce, provolone cheese, and sprinkle with Parmesan cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s irresistible pull? The provolone cheese melts into a velvety layer that perfectly complements the savory beef.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean, beautiful layers.

Provolone Cheese and Artichoke Stuffed Shells

These Provolone Cheese and Artichoke Stuffed Shells are a creamy, cheesy delight that brings a little gourmet to your weeknight dinner table.

Ingredients

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 1 cup chopped artichoke hearts, drained
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups marinara sauce
• 1 tbsp olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
2. In a mixing bowl, combine 1 cup ricotta cheese, 1 cup shredded provolone cheese, 1/2 cup grated Parmesan cheese, 1 cup chopped artichoke hearts, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Mix well.
3. Spread 1 cup of marinara sauce at the bottom of a baking dish. Stuff each cooked pasta shell with the cheese and artichoke mixture, then place them seam-side up in the dish.
4. Drizzle the stuffed shells with 1 tbsp olive oil and top with the remaining 1 cup of marinara sauce.
5. Bake at 375°F for 25 minutes, or until the sauce is bubbly and the cheese is melted. Garnish with fresh basil leaves before serving.

The combination of provolone and artichoke creates a rich, tangy filling that pairs perfectly with the sweet marinara sauce, making every bite a harmonious blend of flavors.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Provolone Cheese and Chicken Alfredo Bake

Get ready to dive into a creamy, cheesy delight with this Provolone Cheese and Chicken Alfredo Bake, a dish that promises to be the star of your dinner table.

Ingredients

• 2 cups cooked chicken, shredded
• 8 oz fettuccine pasta
• 2 cups Alfredo sauce
• 1 cup provolone cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix the cooked chicken, Alfredo sauce, garlic powder, salt, and black pepper until well combined.
4. Add the cooked fettuccine to the bowl and toss to coat evenly with the sauce mixture.
5. Transfer the mixture to the prepared baking dish and sprinkle the provolone, mozzarella, and Parmesan cheeses evenly on top.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden brown.

The magic of this bake lies in the melty provolone cheese that adds a smoky depth to the creamy Alfredo sauce, making every bite irresistibly rich.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Provolone Cheese and Broccoli Soup

Warm up your evenings with this creamy Provolone Cheese and Broccoli Soup, a comforting blend that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
3. Stir in the heavy cream, shredded provolone cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook on low heat, stirring constantly, until the cheese is fully melted and the soup is smooth, about 5 minutes.
4. Serve hot, garnished with extra shredded provolone if desired. The soup’s velvety texture and the sharpness of the provolone make it a standout dish that’s perfect for cheese lovers.

Tip: For an extra layer of flavor, try adding a pinch of nutmeg to the soup before serving.

Provolone Cheese and Potato Gratin

Dive into the comforting layers of this Provolone Cheese and Potato Gratin, where creamy potatoes meet the sharp, melty goodness of provolone in every bite.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups shredded provolone cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 375°F. Grease a baking dish with the softened butter.
2. In a large bowl, toss the sliced potatoes with minced garlic, salt, pepper, and nutmeg until evenly coated.
3. Layer half of the potatoes in the prepared baking dish. Sprinkle 1 cup of provolone cheese over the potatoes. Repeat with the remaining potatoes and cheese.
4. Pour the heavy cream evenly over the top layer of potatoes and cheese.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
6. Let the gratin sit for 10 minutes before serving to allow the layers to set.

The magic of this gratin lies in the nutmeg’s warm spice, which perfectly complements the provolone’s tangy depth, creating a dish that’s as flavorful as it is comforting.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking, watching closely to prevent burning.

Provolone Cheese and Egg Breakfast Muffins

Start your morning with these savory Provolone Cheese and Egg Breakfast Muffins, a perfect grab-and-go option that doesn’t skimp on flavor.

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded provolone cheese
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Stir in the shredded provolone cheese, diced green bell pepper, and diced onion into the egg mixture.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden.
6. Let cool for a few minutes before removing from the tin. Serve warm.

The melted provolone cheese creates a wonderfully gooey center, making each bite richer than your standard egg muffin.

Tip: For an extra kick, add a pinch of red pepper flakes to the egg mixture before baking.

Conclusion

We hope this roundup of 18 delicious Provolone cheese recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish is a testament to the versatility and rich flavor of Provolone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

Share on Facebook

Post on X

Save