Tomato Parmesan Breakfast Casserole Recipe

Name: Tomato Parmesan Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 (16 oz.) loaf of bakery-style bread; 2 tbsp. olive oil; 2 medium shallots; 12 oz. cherry or grape tomatoes; 2 garlic cloves; 1 tsp. Salt; 1/2 tsp. ground black pepper; 1 cup fresh basil leaves; 1 cup grated Parmesan cheese; 8 large eggs; 1 cup skim milk

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12 servings
Calories
201 kcal
Course
Main Course, Breakfast, Dinner, Brunch
Cuisine
Italian, American

Tomato Parmesan Breakfast Casserole Recipe

Mina Davis

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Tomato Parmesan Breakfast Casserole - This savory bread pudding is full of sautéed tomatoes, basil, and parmesan cheese. It's perfect for breakfast, brunch, or even dinner!

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Ingredients

Servings

1 (16 oz.) loaf of bakery-style bread cut into 1 inch cubes
2 tbsp. olive oil
2 medium shallots, sliced thin
12 oz. cherry or grape tomatoes, cut in half
2 garlic cloves, minced
1 tsp. Salt, divided
1/2 tsp. ground black pepper, divided
1 cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
8 large eggs
1 cup skim milk (or whatever milk you like)

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Instructions

Preheat oven to 375 degrees Fahrenheit.
Place cubed bread in a 9x13 inch baking dish that has been sprayed with cooking spray.
Heat olive oil in a large skillet over medium heat. Add the shallots and cook until soft (3-4 minutes), stirring occasionally. Add the tomatoes, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Cook 3 minutes, stirring occasionally. Remove the skillet from the heat. Stir in the basil and parmesan cheese. Pour the tomato mixture over the cubed bread.
In a medium bowl, whisk the eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Evenly pour the eggs over the cubed bread and tomatoes in the baking dish. Press the bread down into the eggs with the back of a wooden spoon to ensure the bread gets completely coated.
Bake for 30-40 minutes, or until the center is set. Let it cool for at least 5 minutes before serving.

Notes

Use a bread with good texture. I have used ciabatta, French bread, whole wheat, and multi-grain bakery breads.

Nutrition Information

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Serving 1/12th of the recipe Calories 201kcal (10%) Carbohydrates 21.8g (7%) Protein 11.1g (22%) Fat 7.9g (12%) Saturated Fat 2.7g (14%) Fiber 0.8g (3%)