Tomato Pesto Brunch Bake Recipe

Ingredients

2 1/2

                        cups Original Bisquick™ mix

1/2

cup grated Parmesan cheese

3/4

cup milk

2

cups shredded mozzarella cheese (8 oz)

3

large tomatoes, cut into thin slices

1/2

cup refrigerated basil pesto

1/2

cup whipping cream

1

teaspoon salt

1/2

teaspoon white pepper

4

eggs

Preparation

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.

Sprinkle 1 1/2 cups of the mozzarella cheese over crust. Layer tomatoes over the cheese, overlapping if necessary. 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. Sprinkle with remaining mozzarella cheese.

Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

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