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Caprese Breakfast Bake

Caprese Breakfast Bake

A delightful Caprese Breakfast Bake that combines the freshness of heirloom tomatoes, creamy mozzarella, and fragrant basil, all baked together with eggs and bread for a hearty and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 6 cups sourdough or ciabatta bread, cubed
  • 8 large eggs
  • 1.5 cups whole milk
  • 0.5 cups heavy cream
  • 8 ounces fresh mozzarella pearls or torn pieces
  • 1.5 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Balsamic glaze for drizzling

Method
 

  1. Grease a 9x13 inch baking dish generously with butter or non-stick cooking spray.
  2. Cut the sourdough or ciabatta into one-inch cubes and spread them evenly across the bottom of the prepared baking dish.
  3. In a large mixing bowl, crack the eight eggs and add the milk, heavy cream, garlic powder, salt, and pepper. Whisk until smooth.
  4. Scatter the halved cherry tomatoes and mozzarella pearls over the bread cubes evenly.
  5. Pour the egg mixture over the bread, tomatoes, and cheese, pressing the bread down gently.
  6. Allow the mixture to sit for at least 15 to 20 minutes to hydrate the bread.
  7. Preheat your oven to 375°F (190°C) and bake for 35 to 45 minutes until the center is set and the top is golden brown.
  8. Let it cool for five minutes, then sprinkle with fresh basil and drizzle with balsamic glaze before serving.

Notes

Use day-old bread for better absorption. Drain mozzarella to avoid sogginess. Add fresh basil after baking to preserve its flavor.