BRUNCH TORTE OF EGG, POTATO AND HAM
Steps:
- Preheat oven to 375º F
Nutrition Facts : Calories 343 kcal, Carbohydrate 7 g, Protein 19 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 213 mg, Sodium 722 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SOUTHWEST BREAKFAST WRAPS
I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. -Nicole Hackley, Culbertson, Montana
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, mushrooms, peppers, chilies and garlic; cook and stir until peppers are crisp-tender. Remove from pan and keep warm., In a small bowl, whisk egg whites and cheese until blended. Add egg white mixture to pan; cook and stir over medium heat until egg whites begin to set and no liquid egg remains. , Spoon egg white mixture across center of each tortilla; top with vegetable mixture. Fold bottom and sides of tortilla over filling, and roll up.
Nutrition Facts : Calories 254 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
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.
SOUTHWEST CHICKEN TORTE
Weekend brunch? Try a tasty egg bake with an easy pat-in-pan crust.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon salt and the butter with electric mixer on medium speed until butter is broken into pea-size pieces. With fork, stir in cold water until dough forms. Press in bottom of ungreased 11x7-inch (2-quart) glass baking dish. Bake 25 to 30 minutes or until light golden brown.
- Top baked pastry with chicken, olives, bell pepper, onions and cheese.
- In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth. Pour over filling ingredients in dish.
- Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting. Serve with enchilada sauce and cilantro.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 20 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 1 g
ITALIAN BRUNCH TORTE - FROM TOH
Saw this on-line from taste of home and so pretty, would be great for a company breakfast or brunch and using crescent rolls makes it fairly easy
Provided by Bonnie G 2
Categories Breakfast
Time 1h50m
Yield 1 Torte, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350, prepare a 9" spring form pan, double wrapping with tinfoil.
- Unroll one tube of crescent rolls and separate into triangles, press into bottom of pan, sealing edges to make a crust, bake 10 to 15 minutes until set.
- Meanwhile in large pan over medium high heat add spinach and mushrooms, stirring until soft, then remove from pan, drain and pat dry.
- In large bowl whip 6 eggs, parmesan cheese, pepper and Italian seasoning.
- Layer crust with each of ham, salami, provolone cheese and sweet peppers and mushroom mixture.
- Pour half of egg mixture over top.
- Repeat layers and top with remaining egg mixture.
- On work table open remaining crescent rolls and seal edges, shape into top crust for tart and cover mixture.
- Whisk remaining egg and brush top.
- Bake uncovered for 1 hour - to - 1 1/4 hours or until temp reads 106°F Cover loosely with tinfoil if starts to over brown.
- Carefully loosen rim of pan with a knife and remove from pan. Let stand 20 minutes before serving.
Nutrition Facts : Calories 371.2, Fat 20.3, SaturatedFat 8.8, Cholesterol 177.3, Sodium 1142.4, Carbohydrate 22.8, Fiber 2, Sugar 2.1, Protein 23.4
SPAGHETTI TORTE
Another recipe delivered to my e-mail from Allrecipes. I'm going to store it here so I can find it when I want it. I have two springform pans and have only used them once. I'm looking forward to using one with this recipe.
Provided by QueenBee49444
Categories Spaghetti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 9 x 3 inch springform pan with cooking spray.
- Cook spaghetti according to package directions.
- Rinse spaghetti with cold water and drain.
- In a large bowl, combine Parm with ricotta cheese, Italian seasoning and egg whites.
- Toss with cooked/rinses spaghetti to coat.
- Press half the spaghetti mixture the pan.
- sprinkle with half the basil.
- top with half the tomatoes
- place half the provolone cheese on top of tomatoes.
- Repeat last 4 steps with remaining half of ingredients.
- Bake in preheated 350 (F) degree oven for 30 minutes.
- Let stand about 15 minutes.
- Remove sides of pan.
- Transfer to a serving platter, cut into wedges to serve.
SOUTHWESTERN EGG BAKE
Steps:
- In a small skillet, saute onions in butter until tender; set aside. In a large bowl, combine the eggs, milk, chilies, salt, pepper and cumin. Stir in the cheese, bacon and reserved onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 21g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
SOUTHWESTERN BRUNCH TORTE
Ready, Set, Cook! Special Edition Contest Entry: This is such a pretty dish! When you remove it from the springform pan, it resembles a desert flower.
Provided by tcrandal
Categories Breakfast
Time 1h
Yield 1 torte, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 9 inch springform pan with tin foil. Grease the foil with butter. Place one of the tortillas on the bottom of the pan. Cut the other 2 tortillas in half and drape them around the sides. The tortillas should overlap the top edge by one inch. Place olive oil in a large sauté pan, add the potatoes and cook for 5-6 minutes.
- Beat the eggs, milk, cilantro, cumin and salt in a medium bowl. Place the potatoes on the bottom of the pan, followed by the cooked bacon, and bell pepper. Pour half of the egg mixture on top, followed by half the cheese. Lay the whole chiles over the top of the cheese and then the chopped tomato. Pour the rest of the eggs on top, followed by the rest of the cheese.
- Bake in the oven 45 minutes or until the egg is set. Remove the springform pan and transfer to a plate. Lay avocado slices in a circular pattern over the top of the torte. Serve with a dollop of sour cream and salsa.
Nutrition Facts : Calories 551, Fat 41.8, SaturatedFat 17.8, Cholesterol 358.7, Sodium 1199.6, Carbohydrate 16.5, Fiber 5.2, Sugar 8.3, Protein 29.6
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