12. Pesto and Tomato Breakfast Casserole
This savory casserole blends the vibrant flavors of pesto with ripe tomatoes for a fresh breakfast option.
Ingredients:
- 4 cups cherry tomatoes, halved
- 1 cup pesto
- 6 eggs
- 2 cups milk
- 1 cup mozzarella cheese
Instructions:
- Layer halved tomatoes in a greased dish, dollop pesto on top.
- Whisk eggs and milk, pour over layers, and top with cheese.
- Refrigerate overnight and bake at 375°F (190°C) for 30-35 minutes.
