Breakfast in Italy….sort of

Breakfast in Sunday School is the best!  There is such a variety of foods and flavors to sample!  I made this to take…and it is the “ready to go in the oven” shot – there isn’t one that is “just out of the oven” shot – I am a dumbbell! I admit it.

breakfast casserole

An Italian Breakfast Casserole! A recipe I found floating around the net and one I sort of revised to my likingt\. And man did it ever smell good!  This is a casserole you could serve for a brunch, lunch or a great supper night with a side salad.  And you can variate the meats/seasonings to your liking.

Use spinach/mushrooms instead of meats layered in on top of the dough.  Add some swiss cheese with it.  Man.

Use pepperoni or some prosciutto ham – include fresh garlic and a pinch of cayenne somewhere along the way!

Make this today and come and tell us what you used in yours!

Italian Breakfast Casserole

1 Tbsp olive oil

2 cups diced bell peppers (use tri-colored!) and onions

1 (8-0z) tube of crescent rolls

8 slices ham (i just bought some oscar meyer deli ham in the lunchmeat section – worked great)

15 slices salami – (did the same but got the small round “hard salami” as it is called)

(or any other combination of good meats)

8 eggs

salt and pepper to taste

1/4 dried oregano (optional but sure gives it a great flavor)

1/2 tsp garlic powder

1 cup Italian Blend Shredded cheese (or you can use just plain shredded mozzarella cheese)

Preheat oven to 350 degrees.  Spray a 9×13 inch pan with nonstick cooking spray.

Add the olive oil to a large skillet and heat over high heat.  When hot, add bell peppers and onions and cook, stirring occasionally.  You will want them to be soft and have a slight char to their edge.  And you know me, I flavor in layers so I threw in a pinch of salt and pepper.  Remove to a plate and set aside.

In the prepared dish, layer the crescent rolls, (pinch seams), ham, and salami.  Beat the eggs with the seasonings and pour on top.  Sprinkle on the peppers and onions, and then the cheese.  Bake for 30 minutes.   Let rest for 5 minutes before slicing and serving.  I hope you enjoy this as much as the class did!


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