Loaded Italian Veggie Breakfast Bake Recipes

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 VEGGIE BAKE

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
• Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
• Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

LOADED ITALIAN VEGGIE BREAKFAST BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
• Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.
• In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.
• In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.
• Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

ITALIAN VEGETABLE BAKE

Steps:

• Drain and coarsely chop tomatoes. Save liquid.
• Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
• Cover and bake at 325ºF for 15 minutes.
• Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
• Sprinkle top with parmesan cheese just before serving.

ITALIAN "VEGGIE BURGER" BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, on large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pepper and onion stir-fry; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Stir in diced tomatoes. Cook 4 to 6 minutes, stirring frequently, until slightly thickened. Remove from heat.
• In medium bowl, stir pasta and hummus until coated. In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers. Repeat with remaining pasta mixture, vegetable mixture and cheese. Sprinkle olives evenly over top.
• Cover tightly with foil; bake 35 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand 5 minutes before serving.

VEGETARIAN OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in oregano and garlic salt. Add chives and saute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking until mushrooms soften, about 5 minutes. Drain excess moisture and set aside.
• Beat eggs in a large bowl. Mix in curry powder and salt. Add milk and mix thoroughly. Stir in stuffing until all the bread is soaked. Stir in Cheddar cheese. Fold in mushroom mixture from the skillet.
• Grease a 9x13-inch casserole dish with cooking spray. Pour in casserole mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C) the next morning.
• Bake in the preheated oven, covered, for 1 hour. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover casserole and continue baking until top is browned, about 30 minutes more.