Best Loaded Italian Veggie Breakfast Bake Recipes

Overnight Italian Breakfast Casserole image

Provided by Ashley Manila

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.

Loaded Italian Veggie Breakfast Bake image

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 16

3 cups diced potatoes
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups fresh spinach
5 eggs
1 cup milk
1/2 cup Original Bisquick™ mix
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
8 oz chopped fresh mushrooms
1 ripe tomato, diced
2 cups grated Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.
In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.
In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.
Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.

Nutrition Facts : ServingSize 1 Serving