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Pesto Breakfast Casserole Recipe

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This recipe for Pesto Breakfast Casserole is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 onion rolls
1 jar roasted red peppers
1/2 cup prepared pesto
1 tsp oregano
1 tsp parsely
10 eggs, beaten
1 cup milk
1 cup mozarella
3 ounces cream cheese
Directions:
Directions:
Spray 13 x 9 inch pan. Tear rolls and layer in bottom of prepared pan. Mix together chopped peppers with oregano and parsley. Place over bread layer. Mix beaten eggs with milk. Pour over layers in casserole. Refridgerate overnight. In the morning, dice cream cheese into small pieces and mix with mozarella. Top casserole with cheeses. Bake at 350 degrees, 35-40 minutes.

 

 

 

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