|A special Italian breakfast for Easter... we love greens, roasted peppers and sausage.. here is a wonderful style Italian quiche... perfect for starters, brunch, breakfast or just because you love it!|
|This is the our perfect Easter morning breakfast cooking all in one casserole!|
|At the end add the cheeses and continue baking 15 to 20 more minutes till either cheese is melted or browned it's your preference~|
|Everything in one casserole, ham, escarole, sausage in an Italian bread egg bake!|
4 large egg whites
4 large eggs
1 cup milk
2 tablespoons butter melted
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground pepper, oregano, basil and a pinch of cayenne
1 teaspoon chopped parsley
Bread and filling:
4 cups (4-6 slices) Italian Bread, cut into 1-inch cubes
3 cups chopped boiled escarole or chopped spinach, (drained and pat dry if using frozen)
1/2 cup chopped roasted red peppers
1/2 cup diced ham, I usually use leftover spiral ham, or a Ham steak
1/2 cup cooked Italian sausage cut into small pieces
cooking spray oil
3/4 cup shredded Mozzarella or Gruyere cheese
1/4 cup Romano grating cheese
Olive oil or melted Butter
Preheat oven to 350 degree oven. Coat a glass baking dish or a 2-quart casserole with melted butter and lightly sprayed with cooking oil.
To prepare the egg style quiche, whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and herbs and whisk to combine.
Toss bread, escarole or spinach, roasted red peppers, sausage and ham in a large bowl. Add the egg mixture and toss to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the bread mixture is set, 50 minutes to an hour in the center. Uncover, sprinkle with cheeses, drizzle with olive oil or melted butter around a tablespoon. Sprinkle with a little more parsley and continue baking until the pudding is puffed and golden on top, 15-20 minutes more or bake until the cheese is to your liking in color.