Pesto Parmesan Persian Egg Bake

I grew up in a family of entertainers. SOCIAL entertainers.

When it comes to parties, get-togethers, gatherings, etc., my parents have it DOWN!

An invitation to Bill and Dori’s should feel like a warm hug, a thrill, and a blessing and a half.

Boy, they are good.

 

Fabulous food. Fine company. Lots of laughter. All-around acceptance.

 

I grew up with a houseful of both short-term and long-term guests, impromptu dinner dealios, 

potluck dinners, extended family feasts, and absolutely gorgeous gourmet dinner parties.

 

Isn’t it hilarious that I’m afraid to have people over now?

 

I digress – the family also used to host overnight (or several-day) shin-digs at the family cabin.
Often, I was invited to help with breakfast: eggs for a crowd.

If you do not yet know or are not yet familiar with the concept – a baked egg dish (NOT a quiche), prepared for plenty, is a mid-morning meal salubrious sensation worth CRAVING4MORE!

Pesto Parmesan Persian Egg Bake

2 Tbs. butter
1 cup Persian Pesto (sun-dried tomato + basil + parmesan + garlic + oil + green olives + pine nuts)
1 cup Karoun Dairies Labne
6 large eggs
8 mini pita pockets, chopped into 1″ pieces
1 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
sea salt and pepper

 

Preheat the oven to 400 degrees.

 

Grease a 9×9″ baking pan with butter.

Whisk together the pesto, labne, eggs, pitas, and cheeses, along with salt and pepper.

 

Pour into the greased pan and bake for 25-30 minutes, until the eggs are set.

 

Remove from the oven and allow to cool for several hours (or overnight – and reheat).

 

Slice to serve for a crowd!