Egg and Tomato Breakfast Casserole with Herbs
This Egg and Tomato Breakfast Casserole with Herbs is a vibrant and nourishing start to your day, combining the freshness of ripe tomatoes and the aromatic blend of herbs with the comforting richness of eggs and cheese.
Equipment
- 9x13 inch casserole dish
- Large mixing bowl
- Whisk
- Skillet
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 8 large eggs approximately 400g
- 1 cup whole milk 240ml
- 2 cups shredded mozzarella cheese 200g
- 1/2 cup grated Parmesan cheese 45g
- 1/4 cup fresh basil chopped, 10g
- 2 tablespoons fresh parsley chopped, 8g
- 1 teaspoon fresh thyme leaves 1g
- 1/4 teaspoon salt 1.5g
- 1/4 teaspoon black pepper 0.5g
- 2 tablespoons olive oil 30ml
- 1 medium onion diced, approximately 150g
- 3 cloves garlic minced, 9g
- 3 cups cherry tomatoes halved, 400g
- 1/4 teaspoon red pepper flakes optional, 0.5g
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) casserole dish with olive oil or non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the mozzarella and Parmesan cheeses, basil, parsley, thyme, salt, and pepper. Set the egg mixture aside.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir the cooked onion and garlic into the egg mixture. Gently fold in the cherry tomatoes and red pepper flakes if using, ensuring they are evenly distributed.
- Pour the egg and tomato mixture into the prepared casserole dish. Place in the preheated oven and bake for 30 minutes, or until the eggs are set and the top is lightly golden brown.
- Remove the casserole from the oven and let it sit for 5 minutes before slicing. Serve warm.
Notes
For a lighter version, substitute whole milk with almond milk and use low-fat cheese.
This casserole can be made ahead and refrigerated overnight. Bake in the morning for a quick breakfast.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Personalize this casserole by adding spinach, mushrooms, or bell peppers for extra flavor and nutrients.