Recipe for egg casserole with Italian cheeses, sun-dried tomato and fresh herbs
A bag of beautiful sun-dried tomatoes, a gift from my friend Mary, inspired several dishes in my kitchen recently, including this baked egg casserole with Italian cheeses and fresh herbs from my garden. Egg casseroles make ideal breakfast, brunch or light supper entrées. You can whip them up in minutes, they serve a lot of people, and they adapt to almost any flavor profile, so you can raid the pantry or use up leftover chicken, pasta or cooked vegetables. Add green chiles and cumin, for a Mexican flair, or soy sauce and scallions, to put an egg foo yung spin on this recipe. I love the classic combination of tomato with basil and thyme, both of which are still prolific in my herb garden.
Egg casserole with Italian cheeses, sun-dried tomato and fresh herbs
10 large eggs
2 Tbsp half-and-half or milk
3 Tbsp chopped sun-dried tomatoes
2 Tbsp minced onion
2 Tbsp chopped fresh basil leaves
1 Tbsp fresh thyme leaves, or 1/2 tsp dried thyme
1/4 tsp fresh black pepper
8 oz grated mixed Italian cheeses, your favorite mix of mozzarella, provolone, asiago, etc. (I use Weight Watchers low-fat four-cheese Italian blend)
Preheat oven to 375°F.
In a large bowl or 8-quart glass mixing bowl, whisk the eggs and half-and-half until well combined. Stir in the tomatoes, onion, basil, thyme, black pepper and cheese.
Spray a casserole dish with cooking spray, and pour in the egg mixture. Place the dish in the oven, and bake at 375F for 35 minutes.
Let cool for a few minutes, and serve at room temperature. Or, let cool completely and refrigerate for up to 3 days; when you're ready to serve, reheat in a low (300°F) oven or microwave.
More recipes in The Perfect Pantry:
Corn, green chile, egg and cheese casserole
Egg and cheese casserole with chayote squash and green chiles
Kale, mushroom and caramelized onion breakfast casserole
Baked egg with bacon, spinach and mushrooms
Egg and cheese casserole with leeks, red pepper and bacon
Other recipes that use these pantry ingredients:
Egg white breakfast casserole with sausage, spinach and tomatoes, from Andrea Meyers
Kale and feta breakfast casserole, from Kalyn's Kitchen
Green chile egg bake, from Gluten-free Goddess
Sausage, artichoke and goat cheese egg bake, from The Kitchn
Jalapeño and cheese breakfast casserole, from Homesick Texan