OVERNIGHT ITALIAN BREAKFAST CASSEROLE
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
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 VEGGIE BAKE
This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.
Provided by My Food and Family
Categories Herbs
Time 1h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
- Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
- Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
- Bake 25 to 30 min. or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
BEST ITALIAN ROASTED VEGETABLES
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
- Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
- Drizzle with olive oil and toss gently.
- Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
- Bake for 40 minutes, flipping halfway through.
Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg
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