I remember the first time I ever had a caprese salad. I was out to dinner at a fancy steakhouse with my family and it was love at first bite (so cheesy, but sorry, I just had to).
My favorite parts of a salad had always been the tomatoes and the cheese so a salad of JUST tomatoes and cheese? Yes please! The basil was just the icing on the cake (which we all know is a MUST on any cake) and adding these 3 key ingredients into an egg-casserole has been a hit for everyone I have served it to.
I first came up with this recipe when we were having some friends over for brunch in the spring. The fresh flavors were perfect for springtime but I crave them all year-round so I don’t think there’s any harm in eating them all year-round. It is also a great dish to serve when you’re craving “breakfast for dinner” which you know I’m a fan of if you read my post on Oatmeal Chocolate Chip Pancakes.
Caprese Egg Bake
- 4oz fresh Spinach, roughly chopped
- 2 cups Cherry Tomatoes, halved
- 3 TBSP fresh Basil, chopped
- 2 cups reduced-fat Mozzarella Cheese, shredded
- 10 Eggs, beaten
- 1 tsp Seasoned Salt
- ½ tsp ground Black Pepper
Preheat your oven to 375°F. Spray a 13” x 9” baking dish with cooking spray. Layer the chopped spinach, halved tomatoes, chopped basil and shredded cheese. Beat the eggs and mix in seasoned salt & pepper. Pour the egg mixture over the spinach/tomato/cheese layers and bake for 35 minutes or until the mixture is completely set.