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Breakfast Casserole
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Breakfast Casserole

Breakfast Casserole

Got a small group to feed for breakfast? This Italian-esque breakfast will make everyone 'molto felice' (very happy). Oh, and if you don't have soppressata, capicola would be a great swap...or any Italian charcuterie pretty much.

Serves 6-8

Ingredients

  • 2 large shallots, diced fine, or ½ red onion, diced
  • 1 cup cherry tomatoes, halved
  • ¼ pound soppressata (spicy Italian sausage), diced
  • Butter
  • Olive oil
  • 2 large cloves garlic
  • Kosher salt & coarse ground black pepper
  • 8 eggs
  • 1 cup milk
  • ½ teaspoon (or more) red pepper flakes
  • 1/2 pound ball fresh mozzarella cheese
  • 2 tablespoons fresh basil, finely chopped
  • 1 pound tube of flaky refrigerator biscuits
  • 1/3 cup basil pesto

Directions

  1. Preheat your oven to 350
  2. Melt 1 tablespoon butter with 1 tablespoon oil in a pan, and add the tomatoes, soppressata and shallots – cook about 2 minutes or until onions start to soften
  3. Season to taste with salt & pepper, mix in the garlic and when fragrant remove from heat and let cool slightly
  4. In a large bowl beat the eggs, add the milk, red pepper flakes and season to taste with salt and pepper - mix well
  5. Use your hands to roughly shred the mozzarella into the eggs and add the basil, and the now cooled sautéed ingredients to the egg mixture
  6. Now open the tube of biscuits, cut each into six pieces and add to the bowl with everything else – mix well to combine
  7. Butter a baking dish, transfer the mixture into it, then scatter spoonfuls of the pesto randomly over the top
  8. Bake 25 to 35 minutes or until the casserole is golden brown and cooked through.
  9. Allow the casserole to cool slightly before serving

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