Italian Breakfast Casserole
Breakfast Recipes

Authentic Italian Herb Breakfast Casserole (And How to Make It)

Pesto, fresh parsley and oregano lend plenty of flavor (and color) to this breakfast casserole. To cut down on prep time, freeze the dish and thaw in the refrigerator the night before you plan to serve it. The next morning, all you need to do is bake and eat!

This Italian Breakfast Casserole Recipe is ridiculously easy! Using a casserole dish makes the whole process clean, simple and it makes a big batch so you can feed a crowd.

This casserole is a delicious centerpiece at a holiday brunch or for a lazy Saturday morning breakfast. Personally, I make a batch on Sunday’s and use it as a meal prepped breakfast! It’s genius, if you ask me.

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What’s in the Italian Breakfast Casserole?

Salted Butter: This gives the casserole that extra richness.

Italian Bread: A fresh baked loaf of soft Italian greatness, cut into bite sized chunks for optimal results.

Red peppers: Red peppers are a delicious addition to any dish, really. Used in this recipe makes for a bold flavor profile.

Cream Cheese: This is the key ingredient in this dish. It allows for a creamy, smooth bite every time.

Mozzarella: The melted mozzarella really ties together this Italian dish.

Basil Pesto: I recommend a creamy version, it allows the dish to stay moist if reheated.

Fresh Herbs: A freshly chopped bunch of parsley is the perfect addition to this recipe. However, dried parsley flakes also work well. I prefer fresh chopped oregano as well for a more authentic taste. However, dried oregano also works. Can’t forget about salt and pepper! Kosher salt and freshly ground black pepper is my favorite but any will do.

Eggs: The star of the dish! Large eggs work best, you can use a full dozen for a fluffier profile.

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How to make the Italian Breakfast Casserole

This is an awesome dish to make ahead of time. Pre-make up to 2 months and simply thaw, bake and enjoy! It’s perfect for a weekend brunch or weekday meal prep.

  1. Prep the ingredients: If immediately baking, preheat the oven to 325 degrees F. Generously butter a 9-by-13-inch casserole dish. Tear or cut Italian bread into bite size pieces (1-2 inches) and place at the bottom of the dish.
  2. Assemble Casserole: Sprinkle the roasted peppers on top of the bread pieces, then add the sliced cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into thin slices and scatter over the top.
  3. Whisk the egg mixture: Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices.
  4. *IF FREEZING*: Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  5. Bake the casserole! Place foil over casserole. Bake for 45 minutes, then raise the temperature to 350 degrees F. Remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.
  6. *To cook from frozen: Preheat oven to 350 degrees F. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
1538677350383

Italian Breakfast Casserole

Pesto, fresh parsley and oregano lend plenty of flavor (and color) to this breakfast casserole. To cut down on prep time, freeze the dish and thaw in the refrigerator the night before you plan to serve it. The next morning, all you need to do is bake and eat!
5 from 2 votes
Prep Time 15 minutes
Cook Time 55 minutes
Course Breakfast
Cuisine Italian
Servings 12
Calories 254 kcal

Ingredients
  

  • 8 tbsp Salted Butter
  • 1 loaf Italian Bread
  • 10 Eggs, large
  • 1/4 cup Roasted Red Peppers
  • 8 oz Cream Cheese, cut in slices
  • 1 cup Mozzarella, grated
  • 2 cups Milk
  • 4 tbsp Basil Pesto
  • 1 tbsp Fresh Parsley, chopped
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions
 

  • Generously butter a 9-by-13-inch baking dish.
  • Tear the Italian bread into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then the sliced cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into thin slices and scatter over the top.
  • Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  • To cook from frozen: Preheat the oven to 350 degrees F.
  • Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  • To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  • Preheat the oven to 325 degrees F.
  • Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.
Keyword breakfast, breakfast casserole, breakfast dishes, breakfast party, brunch, casserole, comfort, fall, holiday, special occassion

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