I had one piece of criticism for this recipe when I gave it to my taste tester, “Not cheesy enough.” Now that I am diving head first into the Whole30 I think there is plentttyy of cheese. In fact, entirely too much cheese. So, before I embark on my dairy free 30 days I want to get this recipe out to all of you to enjoy. This sun-dried tomato, basil and mozzarella breakfast casserole is perfect to prep early in the week and enjoy all week long! I have even been eating it as a snack because some days I just don’t want breakfast. Am I the only one who doesn’t get hungry until around noon!?
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Making this sun-dried tomato, mozzarella and basil breakfast casserole could not be more simple, but there are a few tools I use to get it done. I purchased a set of oven safe casserole dishes in early December and they are already getting more use than many of the other items in my kitchen. The only other item that miiiight be getting that kind of action right now is my instant pot. If you haven’t jumped on the instant pot train now A. what are you doing? B. GET ON THAT. Back to this breakfast casserole… I make it all right in the dish that it will be cooked in so that cleanup is a minimum. I use avocado oil spray to grease the pan without mess. Then I crack the eggs right in the pan, whisk it up and add my toppings. If you want to see me make this recipe, give the video below a quick look.
I really love this recipe and I hope it makes your weekly meal prep a little more simple. Grab the full recipe for this tomato, basil and mozzarella breakfast casserole below and as always, let me know if you made it over on my Instagram page!