Caprese Breakfast Casserole
Total Time
1 hr 15 mins
Prep Time
10 mins
Cook Time
1 hr 5 mins
Rating
4.64 out of 5 stars
(73)
Ingredients
12
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 18 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup halved grape tomatoes
- 1 cup roughly chopped basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
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Preparation
Step 1
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick cooking spray and set aside.
Step 2
In a small skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 2 minutes. Add the garlic and cook for an additional 2 minutes. Remove from the heat.
Step 3
In a large bowl, whisk together the eggs. Whisk in the milk. Stir in the onion and garlic.
Step 4
Stir in 1 cup of the shredded mozzarella cheese, the tomatoes, basil, salt, and pepper.
Step 5
Pour the egg mixture into the prepared pan. Space out the tomatoes and basil, if necessary. Sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
Step 6
Place the pan in the oven and bake for 45 to 60 minutes, or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm. Season with additional salt and pepper, if necessary.
Step 7
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Chef's notes
Store the cooked breakfast casserole covered in the refrigerator for up to 4 days.
You can prep all of the ingredients the day or night before and put them into the pan. Cover the pan with plastic wrap and store in the refrigerator until you are ready to bake.
If you are going to freeze a whole breakfast casserole, bake it in a disposable baking pan. Make sure you cool the casserole completely and cover it with plastic wrap and aluminum foil. Freeze for up to 2 months.
