Brunch Torte Of Egg Potato And Ham Recipes

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.

ITALIAN BRUNCH TORTE

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.

ITALIAN BRUNCH TORTE - FROM TOH

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.

HOLIDAY BRUNCH TORTE RECIPE - (4.2/5)

Steps:

• Allow both crust pouches to stand at room temperature 15 to 20 minutes. Preheat oven to 375°F. Place cookie sheet in oven to heat. Prepare pie crust according to package directions for two-crust pie using a 9-inch springform pan or 10-inch deep dish pie pan. Press 1 crust in bottom and up sides of pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes, and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture. Place torte on preheated cookie sheet. Bake 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated. Torte can be covered and refrigerated overnight before baking. Bake at 375° for 55 to 70 minutes or until crust is golden brown and filling is thoroughly heated.