Feta & Egg Brunch Casserole | Recipe Reader

Ingredients

• 2 pints cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup olive oil
• 1/2 teaspoon salt, plus more, to taste
• 1/2 teaspoon black pepper, plus more, to taste
• 1 (7-8-ounce) block feta
• red pepper flakes, to taste
• 2 cloves garlic, finely chopped
• 1 (12-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup basil leaves, chopped and loosely packed
• 6 large eggs, room temperature
• toast or focaccia, to taste, for serving