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2. Caprese Breakfast Casserole with Basil

Who says you can't have your favorite Italian flavors at breakfast? This gorgeous casserole brings all the fresh, bright tastes of a caprese salad to your morning table. It's perfect for when you want to feel a little fancy without actually doing fancy-level work!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 loaf French bread about 12 oz, cut into 1-inch cubes
  • 12 large eggs
  • 2 cups half-and-half
  • 2 cups cherry tomatoes halved
  • 8 oz fresh mozzarella cut into small cubes
  • 1 cup fresh basil leaves chopped, plus extra for garnish
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic glaze for drizzling
  • Cooking spray

Method
 

  1. Spray a 9x13-inch baking dish with cooking spray and spread bread cubes evenly in the bottom.
  2. Scatter cherry tomatoes, mozzarella cubes, chopped basil, and minced garlic over the bread.
  3. In a large mixing bowl, whisk together eggs, half-and-half, salt, and pepper until smooth.
  4. Pour egg mixture evenly over the bread and toppings, pressing down gently to ensure all bread is soaked. Cover and refrigerate for at least 2 hours or overnight.
  5. When ready to bake, preheat oven to 350°F. Bake uncovered for 40-45 minutes until puffed and golden brown.
  6. Let cool for 5 minutes, then drizzle with balsamic glaze and garnish with fresh basil. To freeze, cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.