OVERNIGHT ITALIAN BREAKFAST CASSEROLE
This Quick and Easy Overnight Italian Breakfast Casserole is perfect for weekend brunch, Christmas morning, or breakfast for dinner! Made with lots of veggies and Italian sausage, it's so flavorful and delicious! Serve warm or cold!
Provided by Ashley Manila
Categories Breakfast
Time 1h10m
Number Of Ingredients 14
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
Make and share this Italian Breakfast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
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 FRITTATAS
I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!-Jessie Apfe, Berkeley, California
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes., In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture., Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
MINI ITALIAN BREAKFAST CASSEROLES
Eggs, whisked with Parmesan cheese and baby spinach, baked in ham-lined ramekins, make a charming breakfast for any occasion.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 5 g, Cholesterol 157.4 mg, Fat 12.6 g, Fiber 1.9 g, Protein 14.6 g, SaturatedFat 4.3 g, Sodium 545.4 mg, Sugar 1.8 g
BREAKFAST CASSEROLE ITALIAN STYLE
Make and share this Breakfast Casserole Italian Style recipe from Food.com.
Provided by Shawn C
Categories Breakfast
Time 15m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a hot skillet cook tomatoes, potatoes, sausage and pepper until heated.
- Add butter & melt.
- Add egg mixed with milk and salt and pepper.
- Let cook 1-2 minutes.
- Place in a 13x9x2-inch greased pan; sprinkle cheese over top.
- Bake at 350°F for 5 minutes or until egg is done.
MINI ITALIAN BREAKFAST CASSEROLES
Eggs, whisked with Parmesan cheese and baby spinach, baked in ham-lined ramekins, make a charming breakfast for any occasion.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 5 g, Cholesterol 157.4 mg, Fat 12.6 g, Fiber 1.9 g, Protein 14.6 g, SaturatedFat 4.3 g, Sodium 545.4 mg, Sugar 1.8 g
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