Tuscan Brunch Bake Sp5 Recipes

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OVERNIGHT ITALIAN BREAKFAST CASSEROLE



Overnight Italian Breakfast Casserole image

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

1 Tablespoon olive oil or cooking spray
1 pound uncooked Italian sausage, casings removed
1 teaspoon Italian seasoning
1 teaspoon fresh rosemary, finely chopped
1 small onion, diced
2 red bell peppers, seeds removed, diced
2 cups fresh spinach
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dozen large eggs
1/2 cup full-fat milk
1/3 cup ricotta cheese
1/3 cup finely grated Parmesan cheese

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.

TUSCAN BRUNCH BAKE #SP5



Tuscan Brunch Bake #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. Fantastic mix of flavors and inspiring presentation makes this your go-to brunch dish every time!

Provided by Tiffani P.

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon salted butter
1 red bell pepper
1 (24 ounce) package Simply Potatoes Homestyle Slices
1 (12 ounce) package pepper bacon
4 eggs

Steps:

  • Pre-heat oven to 350 degrees. Use 1/2 tablespoon of butter to grease an 8 x 8 glass baking dish and set aside.
  • Cook peppered bacon until crispy and set aside to cool on a plate lined with a paper towel.
  • Julienne red bell pepper into 1 inch long slices. Heat 1/2 tablespoon butter in a non-stick skillet over medium-high heat. When pan is hot, add red pepper slices and sautee until they start to brown but aren't soft (about 3-4 minutes).
  • Layer Simply Potato Country Style Slices in the buttered baking dish. Crumble bacon and spread over potatoes. Sprinkle red bell pepper slices over the top. Cover dish with foil and bake at 350 degrees for 25 minutes.
  • Take dish out of oven, discard foil, crack 4 eggs (placing one in each quadrant) over dish, place back in oven, and bake the remaining 10 minutes uncovered.
  • Pull out of oven, slice, and serve immediately. Egg yolks should still be runny when slicing. Can be made ahead and baked within 24 hours.

ITALIAN BRUNCH BAKE



Italian Brunch Bake image

This is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. -Vivian Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

1 pound bulk Italian sausage
1 pound baby portobello mushrooms, quartered
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 packages (6 ounces each) fresh baby spinach
8 slices Italian bread (1 inch thick)
12 large eggs
1 cup 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
4 cups shredded Italian cheese blend

Steps:

  • In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside., In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 373 calories, Fat 20g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 839mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

BRUNCH ON THE BAYOU



Brunch on the Bayou image

FANTASTIC brunch dish I found on the Internet. Everyone loves it and ALWAYS wants the recipe! Most of it is prepared the night before.

Provided by Pinaygourmet 345142

Categories     Breakfast

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

110 g Italian sausage, casings removed
1 loaf day-old French bread, broken into small pieces
45 g butter, melted
455 g shredded monterey jack cheese
355 ml whole milk
10 eggs
80 ml white wine
3 green onions, chopped
10 ml Dijon mustard
salt and pepper
red pepper flakes
230 g sour cream
50 g parmesan cheese

Steps:

  • Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
  • Spread bread pieces in the bottom of a 9x13 inch baking dish.
  • Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese.
  • In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions.
  • Season with salt, black and red pepper.
  • Pour the egg mixture over everything in the baking dish. Cover, and refrigerate overnight.
  • Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cover the dish, and bake for 30 minutes in the preheated oven.
  • Then uncover, and bake for an additional 30 minutes.
  • Remove from the oven, and spread sour cream over the top.
  • Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

Nutrition Facts : Calories 707.4, Fat 29.1, SaturatedFat 15.3, Cholesterol 218.1, Sodium 1157.7, Carbohydrate 75.8, Fiber 3.2, Sugar 6, Protein 34.3

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