Mini Italian Breakfast Casseroles Recipes

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.

INDIVIDUAL BREAKFAST CASSEROLES

Steps:

• Prheat oven to 400°F.
• Drain thawed potatoes and make sure there is no excess water on them.
• Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
• Press potatoes into the bottom of the ramekin.
• Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
• Remove from oven and allow to cool for 10-12 minutes.
• Right after removing from oven, reduce oven temp to 350°F.
• In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
• In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
• Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
• Place half the cheese on top of the potatoes in the ramekin.
• Cover this cheese with the sauteed peppers and onion.
• Pour egg mixture over that.
• Top with remaining cheese.
• Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
• Allow to rest 5-10 minutes after cooking.
• Then run a knife around the edges of the ramekin, and invert onto a serving plate.
• Tap lightly, and carefully lift ramekin away from casserole.
• Serve warm.

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.