Breakfast Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350.

Step 2

Melt 1 tablespoon butter with 1 tablespoon oil in a pan, and add the tomatoes, soppressata and shallots – cook about 2 minutes or until onions start to soften

Step 3

Season to taste with salt & pepper, mix in the garlic and when fragrant remove from heat and let cool slightly

Step 4

In a large bowl beat the eggs, add the milk, red pepper flakes and season to taste with salt and pepper - mix well

Step 5

Use your hands to roughly shred the mozzarella into the eggs and add the basil, and the now cooled sautéed ingredients to the egg mixture

Step 6

Now open the tube of biscuits, cut each into six pieces and add to the bowl with everything else – mix well to combine

Step 7

Butter a baking dish, transfer the mixture into it, then scatter spoonfuls of the pesto randomly over the top

Step 8

Bake 25 to 35 minutes or until the casserole is golden brown and cooked through.

Step 9

Allow the casserole to cool slightly before serving

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