Prepared basil pesto packs a punch—and adds a touch of color—in a make-ahead egg casserole.
Basil Breakfast Strata
- Prep Time 15 min
- Total 9 hr 0 min
- Servings 12
- Ingredients 8
Ingredients
- 6 eggs
- 3 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups 1-inch cubes French bread
- 2 cups shredded mozzarella cheese (8 oz)
- 1/4 cup basil pesto
- 1/2 cup grated Parmesan cheese (2 oz)
Instructions
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Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs with wire whisk until foamy. Beat in milk until blended; beat in salt and pepper. Set aside.
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Step2Place bread cubes in baking dish. Sprinkle with mozzarella cheese. Pour egg mixture over top, pressing lightly to moisten bread. Using spoon, swirl pesto through mixture. Sprinkle Parmesan cheese over top. Cover with plastic wrap; refrigerate at least 8 hours but no longer than 24 hours.
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Step3Heat oven to 350°F. Remove plastic wrap; bake uncovered 40 to 45 minutes or until strata is puffed and knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares.
Nutrition
240
Calories
13g
Total Fat
15g
Protein
16g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 110
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 0g
- Cholesterol
- 125mg
- 42%
- Sodium
- 600mg
- 25%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 30%
- 30%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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