Caprese Breakfast Casserole

a piece of breakfast casserole with browned cheese and basil being pulled from a dish with a cheese pull.

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5 from 1 vote

Brunch for a crowd! This egg casserole is nutritious, delicious, easy to make, and great for meal prep!

Course Breakfast, Brunch, Main Course

Cuisine American, Italian-Inspired

Diet Vegetarian

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings pieces

Calories 373kcal

Author Tracy

Equipment

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!

Video

Notes

Storage

Fridge: Store leftovers in the fridge for up to 4 days.

Freezer: Store cooled baked casserole in a freezer-safe container for up to 3 months.

Make Ahead

Assemble the casserole, cover, and store in the fridge up to a day in advance. Remove from the fridge and let sit on the counter for 30 minutes before baking.

Substitutions

Cheese: Fresh mozzarella is definitely a must for the top layer, but you can shred regular mozzarella for the egg mixture. Another hard nutty cheese, like Asiago or Romano are great subs for Parmesan, too.

Milk: We prefer 2% milk, but you can make this even richer by using whole or half and half or go all in with cream.

Basil: Don't skip on the fresh! But if you don't have quite enough, you can substitute 1 teaspoon for every 1 tablespoon of fresh. There are about 5.3 tablespoons in 1/3 of a cup.

Nutrition