Mini Italian Breakfast Casseroles Food

ITALIAN SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
• Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
• Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
• In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.
• Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle remaining cheese across the top.
• Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
• Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!

OVERNIGHT ITALIAN BREAKFAST CASSEROLE

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 BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.
• Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
• To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
• In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
• Add pancetta/vegetable mixture to eggs; fold in mozzarella.
• Pour mixture into a lightly oiled 13x9 inch baking dish.
• Sprinkle with parmesan cheese.
• Bake, about 40 minutes, until set; let stand for 10 minutes.
• Cut into squares and serve.

MINI ITALIAN BREAKFAST CASSEROLES

Steps:

• Heat oven to 350 degrees F. Whisk eggs, milk, 1 Tbsp. cheese and pepper in medium bowl until blended. Add spinach; stir to mix.
• Line four greased 10-ounce ramekins or custard cups with ham, pressing against bottoms and sides. Divide egg mixture among ramekins; place in baking pan.
• Bake in center of 350 degrees F oven until custard is just set, about 20 minutes. Remove from oven; let stand 5 minutes. Sprinkle with cheese.