With only 4 ingredients, this tomato basil egg casserole is quick to make and bake up. It’s the perfect brunch dish or Christmas morning breakfast!
I love eggs in the morning, but sometimes it is nice to dress up those plain scrambled eggs into something fancier.
Enter TOMATO BASIL!
It’s an easy add-in that completely transforms your morning eggs.
Not into breakfast in the morning? No worries!
This is also my go-to recipe for my daughter’s lunch (and let’s face it, I also eat this for my lunch too, especially if I’m intermittent fasting).
I’m also a huge fan of eating breakfast recipes for dinner.
Eggs are a great keto food, so it’s critical to know how to change the flavors up so that you don’t get in a rut with your egg routine!
Can I Just Use Store Bought Pasta Sauce?
I get it.
Those couple of glorious hours of peace and quiet you were going to have this morning are shot because you were tired and slept in.
Or maybe the kids woke up early.
Either way, everyone is going to want breakfast in the next 30 minutes and you need food ready FAST.
Then don’t sweat the homemade tomato basil sauce!
Break open a jar of pre-made pasta sauce (I recommend this one since it’s sugar-free and organic!) and use it instead.
And honestly, any flavor of pasta sauce will do just fine!
Marinara, roasted garlic, Italian herb, whatever you have, it will work in this recipe!
Why Does It Look Like There Are Two Layers?
So the recipe calls for you to mix everything together and pour it into the pan, but I’m sure you have noticed from the pictures that it looks like the casserole has two layers.
It actually doesn’t!
The casserole in the pictures was made exactly how the recipe says below.
I think that the separation happens because the eggs are more dense and settle to the bottom, making the yellow-ish layer on the bottom.
So don’t be surprised if your egg casserole looks like it has layers – that’s normal!
And if yours doesn’t have layers, perhaps you just put more oomph into mixing yours up than I did!
How to Make Tomato Basil Egg Casserole Ahead of Time
Egg casserole is a great candidate to be made ahead of time!
I always love a party recipe that I can make ahead of time, especially if it’s brunch and there’s less prep time in the morning.
I want my egg casserole prepped ahead of time so that I can save those precious morning minutes for decorating the table and preparing fresh fruit!
It makes things less stressful and saves that precious time for things that truly have to be done last minute.
If you plan to serve the egg casserole within a couple days, you have two options.
Option 1: Leave the casserole unbaked
This is my preferred make ahead option, but it’s not the only one!
Whisk all the ingredients up, pour them in the pie plate and then WAIT to bake the dish.
Just cover the pie plate with Bee’s Wrap or foil and place in the refrigerator. Remember not to set anything on top of it, or else you will have an egg-y mess on your hands!
About 45 minutes before you want to serve the egg casserole, turn the oven to 350 degrees and pull the casserole out of the fridge.
Bake for 35-40 minutes or until the middle is set.
Option 2: Bake the casserole and reheat it later
Whisk everything up and completely bake the casserole.
Don’t pull the casserole out when it’s half done or anything weird.
Just bake it all the way like you would if you were going to eat it right away.
Let the casserole cool all the way.
Then cover it with Bee’s Wrap or plastic wrap and store it in the fridge.
About a half hour before you want to actually serve the egg casserole, pull it back out of the fridge and let it sit on the counter while the oven preheats.
Then reheat in the oven at 300 degrees for 15-20 minutes.
Reheating at the lower temperature will allow it to reheat all the way through, but not totally dry everything out.
Can Tomato Basil Egg Casserole Be Frozen?
YES IT CAN!
Since this recipe is so fast to whip up, I normally make it fresh.
But if you want to make this egg casserole way ahead of time, you can freeze this tomato basil egg casserole.
To freeze, wrap the top with something a bit heavier duty like aluminum foil and place in the freezer.
Two days before you want to eat the egg casserole, remove it from the freezer and put it in the fridge.
You can pull this out of the freezer the day before, but it may not thaw completely before you want to warm it back up.
About an hour before you want to actually serve the egg casserole, pull it out of the fridge and let it sit on the counter for 30 minutes to let the pan warm up a little bit.
This will also help it finishing thawing if any of the egg casserole is still frozen.
After 30 minutes, preheat the oven to 300 degrees and bake for 15-20 minutes.
Timing will depend on if the casserole was completely thawed before reheating.
Egg casserole can let off a little water when you reheat it, but that’s normal and will not effect the flavor at all!
Where’s the Meat?!
If you are more of a meat in the morning type person, adding meat to this dish would be very easy!
Cook the meat first and put it in the bottom of the dish, then pour the egg mixture on top.
Some good options include:
- Ground pork
- Italian sausage
- Ground turkey
- Shredded chicken
- Ground chicken
- Ground beef
With only 4 ingredients, this tomato basil egg casserole is quick to make and bake up.
- Preheat oven to 350 degrees.
- Whisk eggs and tomato basil sauce until frothy in a bowl. While whisking, slowly add the melted butter. If using, stir in the mozzarella cheese.
- Pour into a pie plate and bake in the oven for 35-40 minutes, or until the eggs are set in the middle (just give the pie plate a jiggle and see if the middle wiggles).
- Serve hot!
Store any leftovers in the fridge for up to 5 days.
Reheat leftovers in the oven, a toaster oven, or add a little butter to a saucepan and reheat with the lid on.