A savory, vegetarian egg casserole filled with pesto, sun dried tomatoes, and mozzarella. This dish is incredibly easy to prepare and can even be done the night before and popped in the oven the morning of. This is a great dish to bring to a brunch!
8 large eggs
1 cup pesto
1/2 cup heavy cream (or milk)
1 1/2 cup of shredded mozzarella, divided
3/4 cup grated parmesan, divided
1/2 cup sun-dried tomatoes cut into matchsticks
Preheat oven to 350 degrees.
Grease a 2.5 quart baking dish and set aside.
Gather all your ingredients and in a large bowl add your eggs, cream, and pesto. Whisk well.
Fold in 1 cup of the mozzarella, 1/2 cup of parmesan cheese, and your sun-dried tomatoes.
When everything is combined, pour the mixture into your prepared dish.
Sprinkle the remaining parmesan cheese on top, followed by the mozzarella.
Place in the oven and bake for 40 minutes or until golden brown.
Let sit for 5 minutes and then serve.
Recipe adapted from Diane Philips