ITALIAN EASTER BREAKFAST RECIPES

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EASTER BREAKFAST CASSEROLE RECIPE | ALLRECIPES



Easter Breakfast Casserole Recipe | Allrecipes image

This is looked forward to every Easter, it is so delicious!

Provided by Stephanie

Categories     Breakfast Potatoes

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 7

1 pound bacon
¼ cup diced onion
¼ cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
  • Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
  • In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
  • Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Nutrition Facts : Calories 281.3 calories, CarbohydrateContent 9.9 g, CholesterolContent 170.6 mg, FatContent 21 g, FiberContent 0.6 g, ProteinContent 18 g, SaturatedFatContent 10.1 g, SodiumContent 537.6 mg, SugarContent 2.6 g

ITALIAN BRUNCH TORTE RECIPE: HOW TO MAKE IT



Italian Brunch Torte Recipe: How to Make It image

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

Categories     Breakfast    Brunch

Total Time 01 hours 50 minutes

Prep Time 50 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

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, FatContent 24g fat (10g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 1360mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

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