Tomato-Pesto Brunch Bake

Gluten Free
Health score
2%
Tomato-Pesto Brunch Bake
65 min.
12
187kcal

Suggestions


Are you looking for a delightful dish to elevate your brunch game? Look no further than this scrumptious Tomato-Pesto Brunch Bake! Perfectly gluten-free and bursting with flavor, this recipe is designed to impress your family and friends while being easy to prepare. With a harmonious blend of fresh tomatoes, creamy mozzarella, and aromatic basil pesto, each bite is a celebration of vibrant ingredients that will awaken your taste buds.

Imagine gathering around the table with loved ones, sharing stories and laughter, as the enticing aroma of this bake fills the air. The golden-brown crust, made from a soft dough, provides the perfect base for the layers of cheesy goodness and juicy tomatoes. Not only is this dish visually appealing, but it also offers a satisfying balance of protein, healthy fats, and just the right amount of carbs, making it a wholesome choice for any morning meal or brunch occasion.

Whether you're hosting a weekend gathering or simply treating yourself to a special breakfast, this Tomato-Pesto Brunch Bake is sure to become a favorite in your recipe repertoire. With just 65 minutes of preparation and cooking time, you can easily whip up this delicious dish and enjoy a delightful start to your day. So, roll up your sleeves and get ready to indulge in a brunch experience that’s as delicious as it is memorable!

Ingredients

  • 0.5 cup parmesan cheese grated
  • 0.8 cup milk 
  • oz mozzarella cheese shredded
  • large tomatoes cut into thin slices
  • 0.5 cup basil pesto refrigerated
  • 0.5 cup whipping cream 
  • teaspoon salt 
  • 0.5 teaspoon pepper white
  •  eggs 
  • 2.5 cups frangelico 

Equipment

  • bowl
  • oven
  • whisk
  • baking pan

Directions

  1. Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. Press dough with fingers dipped in Bisquick mix into bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish.
  2. Sprinkle 1 1/2 cups of the mozzarella cheese over crust.
  3. Layer tomatoes over the cheese, overlapping if necessary.
  4. Spread pesto over the tomatoes. In medium bowl, beat whipping cream, salt, pepper and eggs with whisk or fork until blended. Gently pour mixture over tomatoes.
  5. Sprinkle with remaining mozzarella cheese.
  6. Bake 35 to 40 minutes or until top is golden brown.
  7. Let stand 5 minutes before serving.

Nutrition Facts

Calories187kcal
Protein19.11%
Fat70.9%
Carbs9.99%

Properties

Glycemic Index
8.58
Glycemic Load
0.85
Inflammation Score
-6
Nutrition Score
6.7586956697962%

Flavonoids

Naringenin
0.31mg
Kaempferol
0.04mg
Myricetin
0.06mg
Quercetin
0.26mg

Nutrients percent of daily need

Calories:186.51kcal
9.33%
Fat:14.77g
22.72%
Saturated Fat:6.83g
42.69%
Carbohydrates:4.68g
1.56%
Net Carbohydrates:3.95g
1.44%
Sugar:2.8g
3.11%
Cholesterol:86.98mg
28.99%
Sodium:513.4mg
22.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.96g
17.92%
Vitamin A:1000.82IU
20.02%
Calcium:187.32mg
18.73%
Phosphorus:154.58mg
15.46%
Selenium:9.76µg
13.95%
Vitamin B12:0.72µg
11.93%
Vitamin B2:0.18mg
10.78%
Vitamin C:6.31mg
7.65%
Zinc:1.09mg
7.24%
Potassium:182.5mg
5.21%
Vitamin D:0.72µg
4.77%
Vitamin K:4.51µg
4.29%
Vitamin B6:0.08mg
4.23%
Folate:15.7µg
3.92%
Vitamin B5:0.39mg
3.88%
Vitamin E:0.56mg
3.7%
Magnesium:14.61mg
3.65%
Manganese:0.07mg
3.5%
Iron:0.56mg
3.14%
Fiber:0.73g
2.93%
Vitamin B1:0.04mg
2.67%
Copper:0.04mg
2.17%
Vitamin B3:0.33mg
1.63%