Tomato Parmesan Breakfast Casserole Recipe
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!
Servings: 12 servings
Calories: 201kcal
Ingredients
- 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)
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.
Video
Notes
Use a bread with good texture. I have used ciabatta, French bread, whole wheat, and multi-grain bakery breads.
Nutrition
Serving: 1/12th of the recipe | Calories: 201kcal | Carbohydrates: 21.8g | Protein: 11.1g | Fat: 7.9g | Saturated Fat: 2.7g | Fiber: 0.8g