This Caprese Breakfast Casserole combines the bright, fresh flavors of a classic Caprese salad with the comforting, satisfying texture of a baked egg dish. It layers fluffy baked eggs with halved grape tomatoes, fragrant fresh basil, and melted mozzarella for a dish that works well for busy mornings, relaxing weekend breakfasts, or an impressive brunch offering. The result is vibrant, savory, and simple to prepare—an effortless way to give breakfast a flavorful Italian twist.
Assembly is quick—about ten minutes of hands-on time—and then the dish bakes while you handle other tasks. Once the casserole comes out of the oven, a drizzle of balsamic glaze and a few extra basil leaves add a classic Caprese finish that brightens the whole plate. Serve warm in squares straight from the pan or bring it to room temperature for a buffet-style brunch.
This casserole is versatile: it reheats well, can be made ahead of time and refrigerated before baking, and is easy to scale up or down for different crowd sizes. The combination of eggs, cheese, and tomatoes creates a satisfying balance of protein and flavor, while the basil and optional balsamic glaze provide fresh, aromatic contrast.
Caprese Breakfast Casserole
Serves: 12 servings
Prep Time:
Cooking Time:
Approx. 200 calories per serving
Approx. 20 g fat
( 10 voted )
Ingredients
- 1 Tb olive oil
- 1/2 onion, minced
- 1 tsp garlic, minced
- 18 large eggs
- 1/3 cup half-and-half
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups grape tomatoes, halved
- 2 cups shredded mozzarella cheese, divided
- 1 cup fresh basil, roughly chopped
- Optional:
- Balsamic glaze for drizzling
- Additional fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a medium skillet over medium heat. Add the olive oil and let it warm briefly. Sauté the minced onion and garlic for 2–3 minutes, stirring often, until the onion turns translucent and fragrant.
- In a large bowl, whisk the eggs thoroughly until well combined. Stir in the half-and-half, salt, pepper, and Italian seasoning until the mixture is smooth and evenly seasoned.
- Add the cooked onion and garlic to the egg mixture and stir to incorporate.
- Gently fold in the halved tomatoes, 1 1/2 cups of the shredded mozzarella, and the chopped basil, taking care not to crush the tomatoes.
- Lightly spray a 9×13-inch baking pan with cooking spray. Pour the egg mixture into the prepared pan, spreading it evenly so the tomatoes and basil are distributed throughout.
- Evenly sprinkle the remaining 1/2 cup of mozzarella over the top of the casserole.
- Bake for 45–60 minutes, or until the eggs are set in the center and the top is lightly golden. A toothpick inserted into the center should come out mostly clean when done.
- Remove the casserole from the oven and let it rest on the counter for about 10 minutes to firm up. This makes slicing easier and improves texture.
- Cut into squares and serve warm. Finish each serving with an optional drizzle of balsamic glaze and a few extra basil leaves for bright flavor and presentation.
This recipe adapts the classic Caprese combination into a hearty, family-friendly breakfast casserole that’s easy to prepare and full of fresh flavor.