We’ve made this Caprese breakfast casserole time and time again for special events and family gatherings. It fuses a classic egg bake with a French toast bake and all of the flavors from Caprese salad.
If you’re a savory breakfast lover, then this one is for you! This Caprese Egg Bake is one of the first recipes our head recipe developer, Linley, did for Fit Foodie Finds. I’ve since made it for my family during our Sunday brunch gatherings and everyone loved it.
I’m a huge fan of aged balsamic and that’s definitely a topping you don’t want to skip! Simply layer some hearty bread with tomatoes and mozzarella and then pour the egg mixture on top. Bake and serve with fresh basil and balsamic vinegar.
What You’ll Need To Make Caprese Egg Bake
- Bread: for this recipe, we used a heartier bread, but we’ve also made this with sourdough and a fresh loaf of bakery-style bread.
- Fresh Mozzarella Balls: These little mozzarella balls add a little burst of flavor with each bite!
- Eggs: This is the base for this recipe. Use any kind of eggs you like! We used large eggs, and they worked perfectly for this recipe.
- Tomato: Tomatoes are another element to this recipe! We used medium tomatoes for this recipe.
- Basil: We added fresh basil leaves to the top of the casserole for a vibrant finish.
- Balsamic Vinegar: This is the finishing touch for the Caprese egg bake! We drizzled it on top of the casserole for an extra tangy twist.
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How to Make it Your Own
- Bread: We used regular whole wheat sandwich bread for this recipe, but sourdough bread, French, or Italian bread would be great substitutions.
- Tomatoes: We used medium tomatoes, but cherry tomatoes would also work!
- Eggs: We used regular eggs, but if you want to lighten things up, egg whites would be a great option!
- Mozzarella: We used mozzarella balls, but goat cheese would also be delicious. It’s tangier than mozzarella, so if you’re into that, go for it!
- Pesto: Adding a bit of pesto to the top of the egg bake would be so tasty!
- Be careful not to over-whisk the eggs, or you may be left with a dense egg bake.
- This is a great spring or summer brunch item. You can’t go wrong with mozzarella, tomatoes, and fresh basil.
How to Store Leftover Breakfast Casserole
Store leftovers in an airtight container in the fridge for up to 3 days.
- Preheat your oven to 350ºF.
- Let the egg bake sit out while your oven is preheating.
- Place leftover caprese egg bake in an oven-safe baking dish and cover with aluminum foil.
- Bake for 20-25 minutes until reheated.
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Caprese Breakfast Casserole
- First, preheat oven to 350ºF and spray a 9 x 13-inch casserole dish with coconut oil cooking spray.
- Make egg mixture by whisking together 8 large eggs, 1 cup almond milk, Italian seasoning and salt. Set aside.
- Slice 12 pieces of bread into thirds, turn 90º and slice into thirds again.
- Place half of the bread cubes in the casserole dish. Then, place half the mozzarella balls and half the tomatoes on top. Cover with remaining bread cubes and then top with the second half of the mozzarella balls and tomatoes.
- Evenly pour egg mixture on top of bread and use your hands to submerge bread into egg mixture completely. You want to make sure everything is moist!
- Bake at 350ºF for 25-30 minutes or until the top layer of bread begins to turn golden brown.
- Let egg bake sit for 5-10 minutes before topping with a drizzle of olive oil and fresh basil.
- Slice and serve with aged balsamic vinegar.