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Tomato Parmesan Breakfast Casserole

Amanda Finks
  • 45 minutes
  • Serves 12

INGREDIENTS

1 cup

Basil, fresh leaves

12 oz

Cherry or grape tomatoes

2

Garlic cloves

2

Shallots, medium thin

8

Eggs, large

1/2 tsp

Black pepper, ground

1 tsp

Salt

2 tbsp

Olive oil

1

loaf Bakery-style bread

1 cup

Parmesan cheese, grated

1 cup

Skim milk