This Italian breakfast bake is the perfect breakfast casserole to feed to a hungry crowd. Special enough for the holidays but easy enough to make any time, you’ll love the combination of eggs, veggies, meats and cheeses!
Mornings and I are not friends.
Period.
In fact, it’s safe to say we do not get along at all.
This means breakfast can be a major struggle for me.
I love easy dishes like this that I can put together without all the work of making pancakes or making everyone their own eggs.
And my family loves it too!
The combination of salami, ham, peppers and onions pleases everyone, which means I get to start the day off with a bunch of happy boys.
Ingredients
To make this you need:
- olive oil
- diced bell peppers and onions
- refrigerated crescent rolls
- honey ham
- sliced hard salami
- eggs
- salt and pepper
- provolone cheese
How to Make
Making this breakfast bake is so easy!
To do it, start by heating olive oil over high heat in a large skillet.
Once the oil is hot, add the peppers and onions.
Cook them, stirring as needed, until the veggies are soft and the onions start to caramelize.
Then remove them from the heat and set aside.
Then, spray a 9×13 baking dish with non stick cooking spray.
Take the crescent rolls out of the tube and roll them out into the bottom of the sprayed dish, pressing any seams together.
Spread the ham and salami evenly on top of the layer of crescent rolls.
Now, beat the eggs in a small bowl and whisk the seasonings into the eggs.
Pour the beaten eggs evenly over the dish. Finish by topping with the veggies and the cheese.
Bake the breakfast casserole for 30 minutes at 350.
The eggs should be cooked all the way through and the cheese should have melted and begun to turn golden brown on top.
Remove the dish from the oven and let it rest for a few minutes before serving.
Enjoy!
Storing Leftovers
Leftovers of this breakfast bake store very well.
To store, cover the dish tightly with foil and pop it into the fridge for up to 3 days.
Reheat in a hot oven until warmed through or microwave individual servings.
Tips and Tricks
- Want to add extra veggies? Go for it. Sautéed mushrooms would work really well in this.
- For even more Italian flavor, press a clove or two of garlic into the veggies while you saute them.
- Make sure you let the casserole cool for a few minutes prior to cutting it. It will set while cooling.
Other Breakfast Bakes You’ll Love
This Italian breakfast bake is one of my favorite things to serve to my boys for breakfast or brunch or even breakfast for dinner.
Make it this weekend to feed your hungry family!
Looking for other breakfast bakes?
Try these:
If you’ve tried this ITALIAN BREAKFAST BAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Italian Breakfast Bake
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup diced bell peppers
- 1 cup diced white onion
- 1 tube refrigerated crescent rolls
- honey ham thinly sliced
- sliced hard salami
- 10 large eggs beaten
- seasoned salt to taste
- freshly ground black pepper to taste
- 1 cup chopped, sliced provolone cheese
Instructions
- In a large skillet, heat the olive oil over high heat. As soon as the oil's hot, add the peppers & onion. Cook, stirring them occasionally, until they're soft and the onions have begun to caramelize.
- Using a slotted spoon, carefully remove the sautéed vegetables from the skillet and onto a waiting plate. Set aside.
- Lightly spray a 9x13" dish with non stick cooking spray.
- Remove the crescent rolls from their tube, and roll them out into a flat sheet on the bottom of the baking dish. Gently press any seams together to seal.
- Layer ham & salami evenly out on top.
- Whisk the seasonings into the eggs until combined, and pour the eggs evenly out into the dish.
- Top with the sautéed vegetables, and then top with the cheese.
- Bake the dish at 350° for 30 minutes, or until the eggs are cooked through and the cheese has melted and begun to turn golden brown on top.
- Let the dish rest for 2-3 minutes before slicing and serving. Enjoy!
Notes
- Want to add extra veggies? Go for it. Sautéed mushrooms would work really well in this.
- For even more Italian flavor, press a clove or two of garlic into the veggies while you saute them.
- Make sure you let the casserole cool for a few minutes prior to cutting it. It will set while cooling.
Nutrition