Follow these steps for perfect results
white bread
crusts removed
tomato pesto
garlic and herb butter
melted
large eggs
milk
basil pesto
wholegrain dijon mustard
roma tomatoes
sliced
mixed dried herbs
grated cheese
paprika
Preheat oven to 220°C (428°F).
Grease a baking dish with non-stick baking spray or butter.
Place bread slices into the dish.
Spread tomato pesto evenly over the bread slices.
Drizzle melted garlic and herb butter over the pesto-covered bread.
In a separate bowl, combine eggs, milk, basil pesto, and Dijon mustard.
Season the egg mixture with salt and pepper to taste and beat well.
Pour the egg mixture evenly over the bread in the baking dish.
Layer sliced Roma tomatoes over the egg mixture.
Sprinkle mixed dried herbs over the tomatoes.
Bake in the preheated oven until the egg mixture is set, approximately 15 minutes.
Remove the baking dish from the oven.
Top the bake with grated cheese and a sprinkle of paprika.
Grill in the oven until the cheese is melted and bubbly.
Serve the pesto brunch bake with a side of bacon and sautéed mushrooms.
Expert advice for the best results
Add vegetables like spinach or mushrooms for extra nutrients.
Use different types of cheese for varied flavor.
Prepare the egg mixture ahead of time and store in the refrigerator until ready to bake.
Everything you need to know before you start
10 minutes
Egg mixture can be prepared the night before.
Serve warm, garnished with fresh basil leaves and a sprinkle of paprika.
Serve with a side of fresh fruit.
Serve with a green salad.
Pairs well with the savory and herby flavors.
Discover the story behind this recipe
Italian-American brunch dish
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