ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
OVERNIGHT ITALIAN BREAKFAST CASSEROLE
This Quick and Easy Overnight Italian Breakfast Casserole is perfect for weekend brunch, Christmas morning, or breakfast for dinner! Made with lots of veggies and Italian sausage, it's so flavorful and delicious! Serve warm or cold!
Provided by Ashley Manila
Categories Breakfast
Time 1h10m
Number Of Ingredients 14
Steps:
- Generously grease a 9×13 casserole dish. Set aside until needed.
- Place a large skillet over medium heat. Add a Tablespoon of olive oil or spray with nonstick cooking spray. Add the sausage to the skillet and, using a spatula, break the sausage up into small chunks. Add in the Italian seasoning and rosemary and continue cooking until the sausage is golden brown and no pink remains. Using a slotted spoon, transfer the sausage to a clean plate and set aside. Discard of remaining grease and return the pan to the burner.
- Add a little more olive oil to the pan. Then add the onions and peppers and cook until they begin to soften, about 6 minutes. Stir in the spinach, garlic, salt, and pepper and continue cooking for another 2 minutes. Add in the sausage and stir to combine. Remove pan from heat and set aside until needed.
- In a large mixing bowl, whisk together the eggs, milk, ricotta, and Parmesan cheese.
- Spread half of the sausage and veggie mixture in the bottom of the prepared casserole dish. Top with the egg mixture, then top with the remaining sausage and veggies. Shake the pan lightly back and forth to gently mix the ingredients.
- Cover casserole and refrigerate overnight, or place the baking dish in the oven and bake at once.
ITALIAN BRUNCH BAKE
This is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. -Vivian Taylor, Middleburg, Florida
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside., In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 373 calories, Fat 20g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 839mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
ITALIAN BRUNCH CASSEROLE
Looking for something special for breakfast for overnight guests? This recipe makes a great breakfast or brunch idea! Preparation time includes over night chill time. From Southern Living.
Provided by Bev I Am
Categories Breakfast
Time 9h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard casings from sausage.
- Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
- Add green onions and next 3 ingredients to skillet.
- Sauté 4 minutes or until vegetables are tender.
- Stir in roasted bell peppers.
- Drain and cool.
- Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish.
- Top with half each of the sausage mixture and cheese.
- Repeat with remaining bread, sausage, and cheese.
- Whisk together eggs and milk.
- Pour egg mixture over bread.
- Cover and chill 8 hours.
- Bake, covered, at 325° for 1 hour or until bubbly and hot.
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- Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
- Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
- Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
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