Italian Breakfast Casserole Recipes

ITALIAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9x13 or similar sized baking dish with cooking spray.
• In a large skillet over medium-high heat, saute sausage until cooked through. Remove and set aside, leaving grease from pork in bottom of skillet.
• Add diced onion to the skillet and saute until softened, about 6 minutes. Add garlic and saute for another minute. Remove from heat.
• In a large bowl, stir together cooked sausage, thawed hash browns, cooked onion and garlic, sun dried tomatoes, and grated fresh Asiago PDO cheese.
• In a medium sized bowl, whisk together eggs, milk, pepper, and seasoned salt. Once well combined pour over hash brown mixture and stir until well mixed.
• Pour mixture into prepared baking dish. Cover with aluminum foil and bake for 40 minutes.
• Remove foil, sprinkle grated aged Asiago PDO cheese over top of casserole and bake for another 15 minutes, or until cheese is melted and top is lightly browned.

ITALIAN SAUSAGE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F and spray an 8 x 8-inch baking dish with some non-stick cooking spray.
• Set a large skillet over medium heat and add the sausage. Cook until slightly browned, breaking up the sausage with a wooden spoon as it cooks, approximately 3-4 minutes.
• Add the onion and potato and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion softens and the potatoes become golden brown, approximately 6-7 minutes.
• In the meantime, whisk the eggs and whole milk in a small bowl and season with salt and black pepper, to taste. Add one-half cup cheddar cheese and stir to combine.
• Transfer the sausage-potato mixture into the prepared baking dish and stir in the diced broccoli. Spread into an even layer and pour the egg mixture evenly over the top. Sprinkle remaining cheese across the top.
• Place in the pre-heated oven and bake until the eggs are set and the potatoes are cooked through, around 30-35 minutes.
• Remove from oven and cool for several minutes before slicing. Top with fresh chives and serve immediately. Enjoy!

ITALIAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with nonstick cooking spray.
• Add olive oil to a large skillet over high heat. When it just starts to smoke, carefully add bell peppers and onions and cook, stirring occasionally, until they are soft and slightly blackened around the edges. Remove to a plate and set aside.
• In the prepared dish, layer crescent rolls, ham, and salami. Beat the eggs with the salt and pepper and pour on top. Top with peppers and onions and cheese.
• Bake at 350 for 30 minutes.

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 BREAKFAST CASSEROLE

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.