Italian Brunch Torte Recipe

Italian Brunch Torte Recipe
Yields 12
Serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It just might become one of your most requested dishes and can be served warm or cold.
Write a review
Print
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Ingredients
  1. 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  2. 1 teaspoon olive oil
  3. 1 package (6 ounces) fresh baby spinach
  4. 1 cup sliced fresh mushrooms
  5. 7 large eggs
  6. 1 cup grated Parmesan cheese
  7. 2 teaspoons Italian seasoning
  8. 1/8 teaspoon pepper
  9. 1/2 pound thinly sliced deli ham
  10. 1/2 pound thinly sliced hard salami
  11. 1/2 pound sliced provolone cheese
  12. 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
  5. Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/

Don’t Toss the Yolk

Easy Sheet Pan Breakfast Pizza

Easy Sheet Pan Breakfast Pizza
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pkg. Crescent Rolls
  2. ½ (16 oz) pkg. Jimmy Dean Sausage - (regular, hot or maple) (you can use more or less to taste)
  3. 1 c. Shredded Hash Browns - thawed
  4. 1 c. Shredded Cheese - Mexican Blend or your favorite cheese.
  5. 5 eggs
  6. ¼ c. milk
  7. ½ t. salt
  8. ½ t. pepper
  9. 2 T. Parmesan - grated
Instructions
  1. Preheat oven to 375 degrees.
  2. Take the Crescent Rolls out of the fridge 15 minutes before making.
  3. Spray small sheet pan (10x15) with nonstick spray. (TIP: For a deeper style pizza, you can make in a 9x13 casserole dish!)
  4. Brown the sausage in a skillet and drain.
  5. Spread the rolls on prepared pan.
  6. You will have to press and work the dough a little to make sure it covers the pan...pinch the pieces together.
  7. Spoon sausage over the crust.
  8. Spread the potatoes over the meat.
  9. Spread the cheese over the potatoes.
  10. Combine eggs, milk, salt, pepper, parmesan together in a separate bowl.
  11. Spoon the egg mixture evenly over the cheese.
  12. (TO RECAP THE LAYERING: ROLLS, MEAT, POTATOES, CHEESE, EGG MIXTURE)
  13. Bake at 375 degrees for 25-30 minutes.
  14. ENJOY!!
Adapted from The Cookie Rookie
Adapted from The Cookie Rookie
Rosemary Farm http://www.rosemaryfarm.com/

Smoked Salmon and Leek Frittata

Smoked Salmon and Leek Frittata
Smoked salmon, leeks, and chèvre make a remarkable combination. Serve this frittata with chilled Champagne. It’s refreshing and delicious.
Write a review
Print
Ingredients
  1. 3 large eggs
  2. 2 tablespoons crème fraîche
  3. ¼ teaspoon freshly ground black pepper
  4. 2 ounces smoked salmon, slivered (about ¼ cup)
  5. 2 tablespoons unsalted butter
  6. 1 leek (white part and 1-inch green), well rinsed, dried, and coarsely chopped (about ½ cup)
  7. ¼ teaspoon caraway seeds, crushed
  8. 3 tablespoons crumbled chèvre
Instructions
  1. Preheat the broiler.
  2. Beat the eggs, crème fraîche, and pepper together in a mixing bowl. Stir in the smoked salmon.
  3. In a 10-inch flameproof skillet over medium heat, melt the butter. When it has stopped foaming, stir in the leek and caraway. Cook, stirring, until the leeks are golden and soft, about 2-3 minutes. Remove half the leeks with a slotted spoon, and set aside.
  4. Lower the heat to medium-low, and stir in the egg mixture. Cook just until the bottom is set; the top should still be wet, about 3-4 minutes. Sprinkle with the chèvre and reserved leeks.
  5. Place the skillet under the broiler, and cook until the eggs are set and the cheese is slightly melted, about 2 minutes.
  6. Serve immediately.
Adapted from The Daily Meal
Adapted from The Daily Meal
Rosemary Farm http://www.rosemaryfarm.com/

Bacon, Potato, and Egg Casserole

Bacon, Potato, and Egg Casserole
Serves 10
This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!
Write a review
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 1 (1 lb.) package Wright Brand® Naturally Smoked Applewood Bacon, cut into 1/2-inch strips
  2. 1 yellow onion, diced
  3. 1 red bell pepper, seeds removed and diced
  4. 3 cloves garlic, minced
  5. 12 large eggs
  6. 1 cup milk
  7. 3 cups frozen diced potatoes, unthawed
  8. 2 cups shredded cheddar cheese, divided
  9. 1 1/2 teaspoons salt
  10. 1/2 teaspoon black pepper
  11. 2 green onions, chopped
Instructions
  1. Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
  3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
  5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Notes
  1. This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Adapted from Two Peas and Their Pod
Rosemary Farm http://www.rosemaryfarm.com/

Pancetta, Shallot, and Cheese Deep Dish Quiche

Pancetta, Shallot, and Cheese Deep Dish Quiche
Serves 8
This make-ahead dish is perfect for Christmas morning. It'll fill your tummy, and there's very little clean-up. This means you can get right back to gift opening, Christmas movie watching, cookie eating, and indulging in all the chocolate you found in your stocking moments. Enjoy!
Write a review
Print
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
  1. 5 thin slices pancetta
  2. 1 tbsp olive oil
  3. 1 large shallot (or 2 small)
  4. ½ cup sharp cheddar cheese, grated
  5. 6 eggs
  6. 1½ cup whole milk
  7. pinch of pepper
  8. 2 tsp fresh thyme (or ½ tsp dried thyme)
  9. 70 g (2.5 oz) goat's cheese
Instructions
  1. Take one disc of prepared pie dough (use your favorite pie dough recipe) and roll it out. Fit it into either a deep dish pie plate or use a quiche dish with a removable bottom which is what is used in the photos). Once it is rolled out and in the preferred vessel, put it in the fridge until the filling is ready.
  2. Preheat the oven to 425 F and set the rack on the lowest level.
  3. Thinly slice the shallot into half moons and set aside.
  4. Cut the pancetta into bite size pieces, about 2 cm, and sautee in a frying pan with the olive oil until the pancetta is crispy.
  5. Remove the pancetta but leave the oil in the pan and sautee the shallot in the oil until soft and starting to brown slightly. Set the cooked shallot aside with the pancetta.
  6. In a large glass measuring bowl, crack in 6 eggs and lightly beat with a fork.
  7. Pour in the milk and mix it around with the fork as well. Then add the cheddar, pancetta, shallot, and thyme.
  8. Pour the filling into the prepared pie dish and add the goat's cheese by pinching off pieces of it and dotting it around the savoury custard.
  9. If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up). If you don't, then the fat will drip out onto the bottom of your oven and smoke like crazy or catch fire. If you are using a regular glass or ceramic pie dish then the cookie sheet isn't necessary.
  10. Bake the quiche at 425 F for 12-15 minutes and then reduce the temperature to 350 F and bake for a further 25-35 minutes. It is done when it is getting a little golden on top, starts to souffle around the perimeter and the center is set (not runny anymore).
  11. Let it sit 10-15 minutes before serving.
Adapted from Strawberries For Supper
Rosemary Farm http://www.rosemaryfarm.com/

Mini Mexican Wonton Quiche

Mini Mexican Wonton Quiches
Yields 18
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays.
Write a review
Print
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Ingredients
  1. ½ lb lean ground beef (about 2 cups once cooked)
  2. 1 teaspoon chili powder
  3. ¾ teaspoon cumin
  4. ½ teaspoon garlic powder
  5. ½ teaspoon salt
  6. ¼ teaspoon dried oregano
  7. ⅛ teaspoon paprika
  8. ½ cup finely diced red pepper
  9. 2 tablespoons green onion, chopped
  10. 36 wonton wrappers (about 3" in diameter)
  11. 5 large eggs
  12. ½ cup milk
  13. ¼ teaspoon salt
  14. 1 cup cheddar cheese, shredded
  15. 1 cup shredded lettuce, optional, for serving
  16. 1 cup finely diced tomatoes, optional, for serving
  17. 1 cup salsa, optional, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  3. In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
  4. In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.
  5. In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
  6. Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  7. Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
Notes
  1. *Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!
Adapted from The Recipe Rebel
Adapted from The Recipe Rebel
Rosemary Farm http://www.rosemaryfarm.com/

Smoky Sweet Potato, Egg & Cheese Breakfast Bake

Smoky Sweet Potato, Egg & Cheese Breakfast Bake
Serves 1
Delicious, creamy goodness.
Write a review
Print
Ingredients
  1. 1/2 of a small sweet potato (about 3/4 cup) scrubbed and cut into small chunks, about 1/4 inch wide.
  2. 2 eggs
  3. 1/4 cup shredded Parmesan cheese
  4. 1 tsp butter, cut into small pieces
  5. 1/8 tsp smoked paprika
  6. Salt and pepper to taste
Instructions
  1. Preheat the oven to 350ºF.
  2. Season the sweet potato chunks with the smoked paprika, salt, and pepper, and mound it into the middle of an 18-inch piece of parchment paper leaving indentations for the eggs to sit in.
  3. Crack the eggs into the wells then arrange the butter pieces around the outside. Sprinkle the cheese on top.
  4. Fold the parchment horizontally across the top, so that the most paper is on the sides. Twist the ends to make the pouch airtight. Bake for 30 minutes.
Adapted from Refinery 29
Adapted from Refinery 29
Rosemary Farm http://www.rosemaryfarm.com/

Eggnog Cheesecake III

Eggnog Cheesecake III
This is a delicious cheesecake for eggnog lovers.
Write a review
Print
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Ingredients
  1. 1 cup graham cracker crumbs
  2. 2 tablespoons white sugar
  3. 3 tablespoons melted butter
  4. 3 (8 ounce) packages cream cheese, softened
  5. 1 cup white sugar
  6. 3 tablespoons all-purpose flour
  7. 3/4 cup eggnog
  8. 2 eggs
  9. 2 tablespoons rum
  10. 1 pinch ground nutmeg
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  6. Bake in preheated oven for 10 minutes.
  7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Notes
  1. Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Adapted from All Recipes
Adapted from All Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Coconut Milk Eggnog

Coconut Milk Eggnog
Serves 6
A spin on a traditional eggnog recipe.
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 6 cups of coconut milk (about 3 cans)
  2. 6 egg yolks
  3. ¼ cup (or more) spiced rum or brandy (optional)
  4. 1 tablespoon of vanilla
  5. ¼ cup honey or cane sugar or a few drops of stevia extract (optional)
  6. ½ teaspoon ground nutmeg
  7. ½ teaspoon of ground cinnamon
Instructions
  1. How To Make (Easy Version)
  2. Put all ingredients except alcohol in a high powered blender and blend until smooth.
  3. SLOWLY bring up to low heat in a medium saucepan, being careful not to let it boil. When it is warmed and barely starting to thicken, it is ready.
  4. Chill in fridge for a few hours or overnight and whisk alcohol in just before serving.
  5. How To Make (Traditional Way)
  6. Heat coconut milk and vanilla until warm in medium saucepan.
  7. Whisk or blend the egg yolks, sugar and spices in a blender.
  8. Slowly add in about half of the coconut mixture to the egg yolks to warm it and then add the whole mixture back into the saucepan.
  9. Bring up to low heat and whisk until barely starting to thicken.
  10. Stir in rum or brandy and serve hot or cold.
  11. Enjoy!
Adapted from Wellness Mama
Adapted from Wellness Mama
Rosemary Farm http://www.rosemaryfarm.com/