Best Italian Breakfast Casserole Recipes

Italian Breakfast Casserole image

Provided by ratherbeswimmin

Categories Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup diced pancetta
vegetable oil, if needed
1 cup chopped yellow onion
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
4 ounces mushrooms, sliced
1 -2 garlic clove, minced
10 large eggs
1 1/2 cups milk
1/4 cup all-purpose flour
2 tablespoons chopped parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

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.

Breakfast Casserole Italian Style image

Provided by Shawn C

Categories Breakfast

Time 15m

Yield 7 serving(s)

Number Of Ingredients 11

1 (7 ounce) can tomatoes seasoned with basil garlic & oregano (usually with basil or oregano and garlic)
1 1/2 cups diced cooked potatoes
1 lb sausage, cooked and crumbled (any heat)
3/4 cup diced sweet red pepper
2 tablespoons olive oil
8 eggs
1 teaspoon salt
1 teaspoon pepper
1 cup milk
2 tablespoons butter
1 cup shredded mozzarella cheese

Steps:

Italian Sausage Breakfast Casserole Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 11

1 pound ground sausage
1 medium sweet onion, chopped
2 green pepper, diced
1 small pkg mushrooms, chopped
1 small can chopped jalapenos
8 eggs, lightly beaten
4 cups shredded hash brown potatoes (thawed if frozen)
2 cups shredded cheddar cheese, 8 ounces
1 1/2 cups ricotta cheese, 2 ounces
1 1/4 cups shredded Swiss cheese
2 teaspoons garlic powder

Steps:

In a large skillet, brown ground sausage. Remove and drain. In same pan cook onion, green pepper and mushrooms until tender-crisp. Add in chopped jalapenos, garlic powder and cooked sausage. In a large bowl, combine the remaining ingredients. Add sausage/veggie mixture. Mix well to combine. Transfer to a lightly greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour 15 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with Frank's Hot Sauce!!