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Italian Breakfast Bake

(1 Votes)
Italian Breakfast Bake
SERVES
4
COOK TIME
15 Min

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.

What You'll Need:
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 2 cups coarsely shredded yellow summer squash
  • 1 cup coarsely shredded zucchini
  • 1 (2.25-ounce) can sliced ripe olives, drained, divided
  • 1/2 teaspoon garlic salt
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 6 very thin tomato slices
  • 1 small onion, thinly sliced, separated into rings
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese (see Option)
What To Do:
  1. Preheat oven to 450 degrees F. Coat an 8-inch square baking pan with cooking spray.
     
  2. In a medium bowl, beat eggs and flour until smooth. Add yellow squash, zucchini, 1/4 cup olives, and garlic salt; mix well. Spread mixture in pan.
     
  3. Bake in center of oven just until set, about 10 minutes.
     
  4. 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.
     
  5. Bake until cheese is melted, about 4 minutes. Let sit 3 to 5 minutes; serve immediately.

Adapted from recipe courtesy of the American Egg Board

Option

If you'd like a lighter version of this breakfast bake, use reduced-fat cheese.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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