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Savory Tomato Pesto Breakfast Casserole
Crispy on the bottom and creamy on top, this savory breakfast casserole layers fresh tomatoes and basil pesto over a simple biscuit crust. Using a baking mix keeps the prep work incredibly fast, so you aren't stuck in the kitchen all morning. A rich egg custard binds everything together, while melted mozzarella and Parmesan add a salty, satisfying finish. It's a fantastic centerpiece for your next weekend gathering.
Equipment
- Oven
Ingredients
- 2½ cups Original Bisquick mix
- ½ cup grated Parmesan cheese
- ¾ cup milk
- 2 cups shredded mozzarella cheese (8 oz)
- 3 large tomatoes, cut into thin slices
- ½ cup refrigerated basil pesto
- 4 eggs
- ½ cup whipping cream
- 1 teaspoon salt
- ½ teaspoon white pepper
Instructions
- 1Preheat the oven to 350°F. Combine the baking mix, grated Parmesan cheese, and milk in a medium bowl, stirring until a soft dough comes together.
- 2Dust your fingers with a little extra baking mix to prevent sticking. Press the dough evenly across the bottom and about 1/2 inch up the sides of an ungreased 13x9-inch glass baking dish. Pressing the dough up the sides creates a barrier so the egg custard doesn't seep underneath.
- 3Scatter 1 1/2 cups of the shredded mozzarella cheese evenly over the prepared crust. Arrange the sliced tomatoes on top of the cheese, overlapping the slices slightly to fit. Spoon and spread the basil pesto evenly over the tomato layer.
- 4Whisk the eggs, whipping cream, salt, and white pepper together in a medium bowl until fully combined. Whisking thoroughly ensures the custard bakes evenly without dense pockets of egg white. Carefully pour this egg mixture over the pesto and tomatoes, then top with the remaining 1/2 cup of mozzarella cheese.
- 5Bake for 35 to 40 minutes, or until the top turns a rich golden brown. Let the casserole rest for 5 minutes before slicing it into squares. Resting allows the custard to fully set so the slices hold their shape.
Notes
- Make ahead: You can assemble the biscuit crust and slice the tomatoes the night before, but wait to pour the egg mixture until just before baking.
- Storage: Keep leftover squares in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave for 45 seconds, or use a toaster oven to keep the crust crisp.
- Swap: If you don't have white pepper, standard black pepper works just fine.
Recipe Details
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