Caprese Breakfast Casserole
Brunch, for a group! Our Caprese Breakfast Casserole is an easy, delicious, vegetarian way to feed a crowd! All of the flavors you love about caprese are baked into an egg casserole with fresh mozzarella, basil, and tomato that’s perfect for any meal of the day and to meal prep!
Brunch, dinner, or (as my 9-year-old loves it), school lunch! We love this one, and I am so excited to share it with you! Our Caprese Breakfast Casserole is our Italian twist on the classic egg casserole. With fresh mozzarella, basil, and Italian seasoning, this is our new favorite breakfast for a crowd! Not only has it been requested as a new regular in our house, but it’ll also be on the menu for my next girls’ weekend with friends, family getaways, too!
Why You’ll Love This Recipe
- It’s great for a group! This recipe can serve 8+ people, and it’s vegetarian and can easily be made gluten-free if needed.
- Make it ahead! This Caprese Breakfast Casserole is great to make ahead. Assemble it overnight and then just bake it in the morning!
- Flavor, flavor, flavor. The cheese, the onion and garlic, the Italian seasoning, tomatoes, and basil – you just can’t go wrong!
- Fresh, whole foods. Well, obviously. You’re here at Served From Scratch, and that also means if you wanted to add even more from scratch flair, you can by making your own baguette or bread base and fresh mozzarella!
Ingredients Needed
- Baguette – A crusty baguette (like ours!) is my favorite for this recipe, but really, you could use any leftover bread you have. This breakfast casserole is a great way to use up some stale bread. Our Easy White Sandwich Bread, Dan’s Como Bread, or our No Knead Rosemary Garlic Bread are other great options.
- Eggs – This recipe uses a full dozen, but you could also halve the recipe to use only 6. But trust me, you’ll want the leftovers!
- Tomatoes – Big, beautiful heirloom or beefsteak tomatoes are our favorite for this recipe, but you can use whatever you have, too.
- Cheese – Well, you can’t have caprese with fresh mozzarella, right? This recipe uses a combination of fresh and shredded mozzarella plus some Parmesan cheese (Asiago or Romano are great subs, too).
- Basil – Absolutely crucial for a caprese, obviously!
- Olive Oil, Onion, and Garlic – Some olive oil to saute the onion and garlic in! They’re a lovely savory addition to this casserole.
- Milk – We like to use 2% milk, but for an even richer and creamier casserole, you can use half and half or heavy cream.
- Italian Seasoning, Salt, and Pepper – All you need to highlight and complement all of these fresh, delicious, Italian flavors!
Recipe Video
Easy to Make – And Prep!
Saute Onion and Garlic
The first step for this recipe is to saute the onion and garlic together with the olive oil and the Italian Seasoning. Sautéing the seasoning with the onion and garlic enhances the flavors of the herbs in the seasoning. That, combined with the sauteed onion and garlic, it all adds so much savory depth of flavor to this breakfast casserole!
Prep Egg Mixture
Whisk up those eggs, add the shredded cheese, salt, pepper, and sauteed onions and garlic, and give a lil’ mix.
Assemble
Now to put it all together! Add the baguette, then the egg mixture, top with sliced tomatoes and fresh basil, and finally top with the fresh mozzarella.
Make Ahead!
This is where you can cover and refrigerate overnight for easy baking in the morning! Another reason why this Caprese Breakfast Casserole is great for a crowd or weekend get-together!
Bake!
Once ready, add this bad boy to the oven and bake! Covered mostly so the cheese doesn’t burn, uncovered for just enough time for it to beautifully brown and bubble!
Caprese Breakfast Casserole! Everything you need baked into one delicious dish! Protein, carbs, veggies, dairy – all there for a well-balanced, and downright delicious meal!
Slice it up and serve! You can get at least 8 big slices out of this and up to 12. Have I mentioned how great this is for a group? Or how much my family absolutely loves the leftovers for future breakfast and lunches?
Baguette base, cheesy egg filling, tomato basil layer, and gooey cheesy top. You just can’t go wrong with that!
Caprese Breakfast Casserole: The answer to your next family/group brunch!
You Also Might Like
- Spinach Ham and Cheese Quiche
- Crustless Spinach Feta Quiche
- Caprese Zoodle Salad
- Caprese Christmas Tree
- Denver Omelette Egg Cups
- 10 Min Spinach Feta Breakfast Quesadillas
- Homemade Shakshuka
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Caprese Breakfast Casserole
Equipment
- small saute pan
Ingredients
- 12 eggs
- 4 cups baguette cubed
- 1 cup onion minced
- 4 cloves garlic minced
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning 3 g
- 1/2 cup milk or heavy cream or half and half
- 1/2 cup mozzarella shredded
- 1/2 cup Parmesan cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 oz fresh mozzarella sliced
- 2 large tomatoes heirloom or beefsteak
- 1/3 cup fresh basil julianned, .5 oz
Instructions
- Preheat: Preheat oven to 375℉.
- Sauté: Heat a saute pan over medium heat. Add olive oil, and then add the onion and garlic. Sauté for 30 seconds and then add the Italian seasoning and saute for another 2 – 3 minutes until the onions are translucent. Remove from the pan and set aside.
- Prep Eggs: Add eggs, milk, salt, and pepper to a large mixing bowl and whisk well. Add sauté. Add shredded mozzarella, Parmesan, and sauteéd onions and mix.
- Assemble: Lightly grease a baking dish and add the diced baguette. Pour the egg mixture over the baguettes. Add sliced tomatoes over the top of the eggs and add basil on top of the tomato slices. Add sliced mozzarella on top of the tomato slices.
- Bake: Cover the baking dish with foil, tenting it over the dish to prevent it from sticking to the cheese (or you can use soaked toothpicks). Bake covered for 45 minutes. Uncover and bake for another 15 minutes.
- Serve and Enjoy!
I needed something to make for a big group for a weekend breakfast while my in-laws were in town. I gave this recipe a try and it was a huge hit. Thank you!
I’m so happy to hear that, Jen! Thanks so much for sharing!
How many eggs? They aren’t listed in the ingredient list, yet mentioned in the steps.
A dozen, thanks! Enjoy!