Basic Green Breakfast Casserole

Ingredients:

• 10 large eggs
• 120g salted butter + extra for greasing the pan
• 8 store-bought onion buns
• 1/4 cup thinly sliced ​​roasted sweet peppers
• 220 g of cream cheese
• 1 tbsp. grated mozzarella
• 2 cups of milk
• 3 tablespoons basil pesto
• 1 tbsp chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. Generously grease a 22 x 32 cm baking dish.
2. Tear the onion rolls into pieces and arrange them in the bottom of a baking dish. Sprinkle with roasted peppers and spread pieces of cream cheese over the peppers. Sprinkle with mozzarella, then cut butter into pieces and arrange on top.
3. In a large bowl, combine the milk, pesto, parsley, oregano, salt, black pepper, and eggs. Slowly pour into the pan, making sure the mixture reaches all the crevices. Wrap tightly in plastic wrap, then in foil. Freeze for up to 2 months.
4. Prepare frozen casserole:
   
   Preheat oven to 175°C.
   
   Remove the foil and plastic wrap, then re-cover the pan with foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 more minutes. Slice and serve immediately.
   
5. Prepare the defrosted casserole:
   
   The evening before serving, remove the casserole from the freezer and thaw it in the refrigerator overnight.
   
   Preheat oven to 160°C.
   
   Remove the foil and plastic wrap, then re-cover the pan with foil. Bake for 45 minutes, then increase the oven temperature to 175°C (350°F), remove the foil, and continue baking until the casserole is set, 10-15 minutes. Slice and serve immediately.