ITALIAN BREAKFAST BAKE

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Italian Breakfast Bake image

From Mr. Food. Whether it's an easy breakfast idea or a novel brunch recipe, our Italian Breakfast Bake is chock-full of good-for-you ingredients that are as eye-catching to look at as they are tasty to eat.

Provided by LINDA BAILEY

Categories     Eggs

Time 35m

Number Of Ingredients 11

4 eggs
1/2 c all-purpose flour
2 c coarsely shredded yellow summer squash
1 c coarsely shredded zucchini
(1) 2.25oz can(s) sliced ripe olives, drained, divided
1/2 tsp garlic salt
2 Tbsp grated parmesan cheese
1 tsp dried basil
6 very thin tomato slices
1 small onion thinly sliced, separated into rings
1/2 c (2 ounces) shredded monterey jack cheese

Steps:

  • 1. Preheat oven to 450 degrees F. Coat an 8" square baking pan with cooking spray. In a medium bowl,beat eggs and flour until smooth. Add yellow squash,zucchini,and 1/4 cup olives. Garlic salt. Mix well. Spread mixture in pan. Bake in center of oven just until set,about 10 minutes.
  • 2. In a small bowl,mix Parmesan cheese and basil. Sprinkle over custard. Top evenly with tomato slices,remaining olives,onion slices and Monterey Jack cheese. Bake until cheese is melted,about 4 minutes. Let sit 3-5 minutes. Serve immediately.

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