Go Back

Vegetarian: Tomato & Pesto Casserole

This recipe is a crazy “find” from many years ago at Trader Joe’s.  An employee had cooked this in-store and was handing out samples.  I was looking for a new dish for Easter brunch and this one checked all the boxes.  I especially liked that it was a vegetarian option.  BONUS:  Easily grab all your ingredients at Trader’s and you’re good to go!
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 6 Eggs
  • 1 Pint half & half
  • 7 oz. pesto (I use Genova from Trader Joe’s)
  • Challah braided egg bread
  • 5 tomatoes, chopped (I use Romas)
  • Sliced white cheddar cheese

Method
 

  1. Preheat oven to 350.  Mix eggs, half & half and pesto in a bowl and set aside.  Rip up loaf of bread and put in a greased 9×13 pyrex dish.  Pour ½ of the egg mixture over the bread.  Add tomatoes and torn pieces of cheese.  Pour remaining mix over bread.  
  2. Bake for 1 hour.  Check middle, if soupy, bake more until toothpick comes out clean.

Notes

To cut prep time the day of my event, I typically chop the tomatoes the night before and store in the frig in an airtight container.