Tomato Basil Breakfast Casserole

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 395 cal
• 22g protein
• 32g carbs
• 20g fat
• 3g fiber

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Ingredients

• 6 cups crusty sourdough or country bread, cubed
• 10 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 medium ripe tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 1 cup packed fresh basil leaves
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1/2 cup diced green bell pepper
• 1/2 cup sweet onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp butter for greasing

Instructions

1. 1Preheat the oven to 375°F and butter a 9-by-13-inch baking dish so the casserole will brown evenly and release easily.
2. 2Scatter the cubed crusty bread in an even layer across the bottom of the dish to create a sturdy, soakable base.
3. 3Warm the olive oil in a skillet over medium heat and sauté the sliced sweet onion and diced green bell pepper until softened and lightly golden, about 5 to 6 minutes.
4. 4Add the minced garlic and cook just until fragrant, about 30 seconds, then remove the pan from the heat.
5. 5In a large bowl, whisk the eggs thoroughly, then stream in the whole milk and heavy cream along with the kosher salt, black pepper, and red pepper flakes until fully combined.
6. 6Spread the sautéed onion-pepper mixture over the bread cubes, then tuck in half of the fresh basil leaves torn into pieces.
7. 7Arrange the sliced ripe tomatoes and halved cherry tomatoes in overlapping layers across the top so the casserole looks abundant and colorful.
8. 8Sprinkle the shredded mozzarella and grated Parmesan evenly over the tomatoes so a golden cheese crust will form.
9. 9Pour the egg mixture slowly and evenly over everything, pressing the bread down gently so it begins to absorb the custard.
10. 10Let the assembled casserole rest 15 minutes at room temperature, or cover and refrigerate overnight for deeper flavor and easier morning baking.
11. 11Bake uncovered for 40 to 50 minutes until the center is set, the edges are bubbling, and the top is deeply golden with caramelized tomato edges.
12. 12Rest 10 minutes, then shower with the remaining torn basil leaves and cut into generous squares to pass the table while still warm.