Name: Recipe "Caprese Breakfast Casserole"
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 1 tbsp olive oil; 0.5 yellow onion (chopped); 2 cloves garlic (minced); 18 large eggs; 0.5 cup milk; 1.5 cup shredded mozzarella cheese (divided); 1 cup grape tomatoes (halved); 1 cup basil (roughly chopped); 1 tsp kosher salt; 0.25 tsp black pepper

Since glutenFree is on the menu, Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese and Roasted Tomato Basil Soup fit right alongside it.

Why This Caprese Breakfast Casserole Belongs on Your Holiday Menu

I look forward to holiday brunch all year, and this Caprese Breakfast Casserole has become a staple at our Christmas table. With 18 eggs, plenty of mozzarella, juicy grape tomatoes, and fresh basil, it brings the classic caprese salad into a warm, hearty egg bake. It’s pretty enough for company but easy enough for a lazy weekend morning, and one pan means less cleanup.

Why You’ll Love This Caprese Breakfast Casserole

One-pan cleanup: you only need a skillet for the onions and garlic, then everything bakes in the same dish.
Fresh caprese flavors: the combination of melted mozzarella, sweet grape tomatoes, and fresh basil tastes like summer, even in the middle of winter.

Key Ingredients for the Best Caprese Breakfast Casserole

Eggs: Use large eggs at room temperature so they whisk evenly. If you’re in a hurry, let them sit in warm water for 5 minutes.
Fresh basil: Dried basil won’t give the same bright, peppery flavor. Look for bunches with vibrant green leaves, no wilting.
Grape tomatoes: Halved grape or cherry tomatoes hold their shape better than larger slicing tomatoes, which can release too much liquid.

Kitchen Tools You’ll Need for This Breakfast Casserole

9×13-inch baking dish (glass or ceramic works well)
Large skillet for sautéing onion and garlic
Large mixing bowl and whisk

Tips for Making the Perfect Caprese Breakfast Casserole

Start by sautéing the onion in olive oil until tender, about 2 minutes, then add the garlic for another 2 minutes. Whisk the 18 eggs with milk until fully blended, with no streaks of white. Stir in 1 cup of shredded mozzarella, leaving the remaining ½ cup for the top. I like to use halved grape tomatoes here because they aren’t too juicy and hold up nicely during baking. Fresh basil is non-negotiable; dried basil will not give you the same fresh, aromatic flavor. Once you pour the mixture into the prepared pan, space out the tomatoes and basil pieces so every square gets a bit of each.

Delicious Variations to Try

This casserole is easy to customize. For a meatier version, add 6 ounces of cooked breakfast sausage or crumbled bacon along with the cheese. If you want to boost the vegetables, stir in a cup of chopped spinach or a handful of roasted red peppers. To make it dairy-free, swap the mozzarella for a plant-based shred and use unsweetened almond milk in place of regular milk. For a spicier kick, add a pinch of red pepper flakes with the salt.

What to Serve with Caprese Breakfast Casserole

This casserole pairs beautifully with a side of mixed greens tossed in a light vinaigrette. The acidity cuts through the richness of the eggs. Fresh fruit, like sliced melon or berries, adds sweetness and color. For a full brunch spread, offer crusty bread or muffins and a pitcher of orange juice or mimosas.

How to Store Leftover Caprese Breakfast Casserole

Let the casserole cool completely, then cover the dish with foil or plastic wrap. Store in the refrigerator for up to 4 days. For longer storage, see freezing instructions below.

Can You Freeze Caprese Breakfast Casserole?

Yes. Bake and cool the casserole completely, then cut into squares and wrap each piece tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Best Way to Reheat This Breakfast Casserole

Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for 10-15 minutes until heated through. The oven method helps the edges stay slightly crisp.

Frequently Asked Questions About Caprese Breakfast Casserole

Can I use dried basil instead of fresh?

Fresh basil is essential for the authentic caprese flavor. Dried basil lacks the bright, peppery notes and can turn bitter during baking.

Can I make this casserole ahead of time?

Yes. Assemble the casserole (without the top cheese) the night before, cover, and refrigerate. In the morning, sprinkle with the remaining cheese and bake as directed, adding 5-10 minutes to the bake time.

What can I substitute for mozzarella?

Fresh mozzarella (tear into small pieces) or provolone work well. For a milder flavor, use Monterey Jack. Avoid low-moisture mozzarella if you want a creamy texture.

Is this casserole gluten-free?

Yes, this egg casserole is naturally gluten-free. Just be sure your cooking spray and any added ingredients (like sausage) are certified gluten-free.

Can I add other vegetables?

Absolutely. Sautéed mushrooms, roasted bell peppers, or artichoke hearts are great additions. Drain any excess moisture from vegetables before adding to prevent a watery casserole.

Recipe

Caprese Breakfast Casserole

This easy egg casserole with mozzarella cheese, tomatoes, and basil is made in one pan and perfect for breakfast or brunch!

easyVegetarian

10 min

Prep Time

1 hr 5 min

Cook Time

1 hr 15 min

Total Time

Servings

Breakfast

Course

Italian

Cuisine

121 kcal

Calories

Ingredients

Servings

1 tbsp olive oil
0.5 yellow onion, chopped
2 cloves garlic, minced
18 large eggs
0.5 cup milk

1.5 cup shredded mozzarella cheese, divided
1 cup grape tomatoes, halved
1 cup basil, roughly chopped
1 tsp kosher salt
0.25 tsp black pepper

Instructions

1
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick cooking spray and set aside.
2
In a small skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 2 minutes. Add the garlic and cook for an additional 2 minutes. Remove from the heat.
3
In a large bowl, whisk together the eggs. Whisk in the milk. Stir in the onion and garlic.

4
Stir in 1 cup of the shredded mozzarella cheese, the tomatoes, basil, salt, and pepper.
5
Pour the egg mixture into the prepared pan. Space out the tomatoes and basil, if necessary. Sprinkle the remaining ½ cup shredded cheese over the top of the casserole.
6
Place the pan in the oven and bake for 45 to 60 minutes, or until the until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm. Season with additional salt and pepper, if necessary.

Nutrition (per serving)

121kcal

Calorie breakdown

Protein26%32 kcal

Fat64%77 kcal

Carbohydrates10%13 kcal

How this was calculated — 10 of 10 ingredients matched

olive oilOil, corn, peanut, and olive133 kcal

yellow onionOnions, yellow, raw0 kcal

garlicGarlic, raw15 kcal

large eggsEgg, whole, raw, fresh26 kcal

milkMilk, buttermilk, fluid, whole74 kcal

shredded mozzarella cheeseCheese, mozzarella, whole milk1076 kcal

grape tomatoesTomatoes, grape, raw65 kcal

basilBasil, fresh55 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

Serving size ≈ 84 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, glutenFree, nutFree, Oven Baked, vegetarian

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