Mondays always seem to call for anything that makes life a little easier, which is exactly where quick one-dish dinners come into play. This casserole is precisely that kind of dish – a super-simple meal you can prep in minutes and have ready to throw in the oven when dinner time rolls around. It might not be anything fancy that’s likely to make you look like a gourmet chef, but it does come PACKED with flavor, and when it comes to food, I think we’ll all take taste over looks any day. Plus, who can complain about a dish that can single-handedly save an entire loaf of stale (and I mean stale) bread? For that, this humble little casserole is a winner.
The best thing about this dish is that you get a little bit of everything – carbs (think a whole grain or seeded bread to keep things nutritious), eggs and cheese for some protein, and a dose of veggies to boot. And when you load a dish up with goat cheese, arugula, mushrooms, tomatoes, and pesto, plus a good drizzle of truffle oil, you gotta know you’re in for some incredible flavor. They all shine through in the finished casserole and it’s like savory tastebud heaven. All you’ve gotta do is take 10 minutes to get this prepped today, and – trust me – by dinner time, you’ll know exactly what I mean.Print
Savory Baked French Toast Casserole
A quick and easy one-dish dinner for busy nights that comes packed with flavor from goat cheese, pesto, and veggies galore – plus an awesome use for a stale loaf of bread!
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1 9"x13" casserole (or 9 slices of toast) 1x
- 9 slices day-old or stale bread (about 3/4” thick)
- 4 ounces fresh goat cheese (or sub feta)
- 1 ounce (1 cup packed) arugula
- 5 white mushrooms, sliced
- 2 roma tomatoes, sliced
- 8 eggs
- 1 (12-ounce) can evaporated milk
- 2 tablespoons basil pesto
- 1/2 teaspoon salt
- truffle oil, for drizzling
- freshly-ground black pepper, for serving
- Lightly grease a 9”x13” casserole dish with cooking spray.
- Spread goat cheese onto bread slices and arrange slices in a 3×3 pattern in dish. Top with arugula, mushrooms, and tomatoes.
- In a large bowl, whisk together the eggs, evaporated milk, pesto, and salt until smooth. Pour mixture into casserole dish. Cover and refrigerate for at least 4 hours (or longer if you want to prep the dish in the morning for dinner).
- Preheat oven to 350ºF. Drizzle casserole with truffle oil and bake for 30-35 minutes, until set. Serve warm from oven with freshly-ground black pepper.