Asiago Sun-dried Tomato Breakfast Bake Recipe

Sauté kale and shallot

Preheat a medium skillet over medium heat and add 1 tablespoon olive oil or butter. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the chopped kale and a pinch of salt and cook 4–5 minutes until wilted and tender. Remove from heat and let cool slightly.

Make sun-dried tomato pesto

In a food processor, combine the drained sun-dried tomatoes, basil leaves, garlic cloves, toasted pine nuts, lemon juice, red pepper flakes and 1/2 teaspoon salt. Pulse to coarse paste. With the processor running, drizzle in 3 tablespoons extra-virgin olive oil until the pesto is smooth but still slightly textured. Taste and adjust seasoning. If pesto is very thick, add up to 1 tablespoon water or oil to loosen.

Fold the cooled sautéed kale into the pesto until evenly combined. Set aside.

Prepare egg custard

Preheat oven to 375°F (190°C). In a large bowl whisk together 8 eggs and 1 cup whole milk until smooth and slightly frothy. Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix in 1 cup grated asiago cheese, reserving 1/4 cup for topping.

Lightly grease a 9x9-inch (or similar 8–9 inch) baking dish with olive oil or butter. Spread half of the sun-dried tomato–kale pesto evenly across the bottom of the dish. Pour half of the egg mixture over the pesto. Dollop remaining pesto over the poured eggs in several places and gently swirl with a knife to distribute. Pour remaining egg mixture on top so the pesto is marbled through the dish.

Scatter optional halved cherry tomatoes evenly across the top if using. Sprinkle the reserved 1/4 cup grated asiago over the surface.

Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the edges are set and the center gently jiggles but is not runny. An inserted knife or toothpick should come out mostly clean with slight moistness.

If you prefer a browned top, switch to broil for 1–2 minutes watching carefully to avoid burning, until the cheese is golden.

Remove from oven and let rest 5–7 minutes to finish setting. Cut into 6 equal portions and serve warm. Leftovers keep refrigerated up to 3 days; reheat in a 350°F oven until warmed through.