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.
STUFFED BREAKFAST TORTE
Make and share this Stuffed Breakfast Torte recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
- For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
- To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
- Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
- Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart.
- Remove from pan, slice and serve with a dipping mustard and a side salad.
Nutrition Facts : Calories 1121.9, Fat 80.1, SaturatedFat 25.9, Cholesterol 352.2, Sodium 1154.7, Carbohydrate 67.3, Fiber 3.7, Sugar 2.3, Protein 33.8
STUFFED AND BAKED FRENCH TOAST
This recipe has become our traditional Christmas morning breakfast.... Assemble this delicious French-toast casserole the night before, and while everyone is opening presents on Christmas morning, pop it into the oven for a special, fuss-free breakfast that's ready in no time at all!
Provided by Boyz 5
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
- Whisk together milk, eggs, 1/4 cup sugar and vanilla.
- Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
- Pour milk mixture evenly over slices.
- Cover dish with plastic wrap; refrigerate overnight.
- Preheat oven to 350°F Remove plastic wrap.
- Combine remaining granulated sugar with cinnamon; sprinkle over slices.
- Bake 20-25 minutes or until golden brown and egg mixture is set.
- Sprinkle with confectioners' sugar just before serving.
Nutrition Facts : Calories 453.1, Fat 21.9, SaturatedFat 9.8, Cholesterol 200.8, Sodium 439.8, Carbohydrate 51.4, Fiber 2, Sugar 20.5, Protein 13.9
BREAKFAST TORTAS
Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one's a guaranteed crowd-pleaser. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.
Nutrition Facts : Calories 677 calories, Fat 24g fat (8g saturated fat), Cholesterol 244mg cholesterol, Sodium 1279mg sodium, Carbohydrate 94g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
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