Filippo Berio

Pesto Breakfast Casserole

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

Servings: 6-8

RECIPE 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

RECIPE DIRECTIONS

    1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
    2. 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.
    3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
    4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
    5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
    6. 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.
    7. 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.