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.