Filippo Berio Pesto Breakfast Casserole

Ingredients

8 large eggs

1 cup milk (whole or any preferred variety)

2 cups bread cubes (stale or day-old bread works well)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup cherry tomatoes, halved

1 cup cooked and crumbled Italian sausage or diced ham (optional)

1-2 cups fresh spinach (or any leafy green)

2-3 tablespoons of Filippo Berio Basil & Ricotta Pesto (adjust to taste)

Salt and pepper, to taste

Directions

Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

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Pesto Breakfast Casserole Recipe