If you need to feed a lot of people breakfast and don’t have time to toil in the kitchen, this is something that can be prepared early and served at people become available, like on a Saturday morning when everyone is getting ready for a graduation….I’m just saying…FYI: takes 1.75 hrs to bake and serves 12.
Ingredients
- 2 tubes of Crescent rolls
- 8 oz Deli Ham – thinly sliced
- 8 oz Hard Salami – thinly sliced
- 8 oz Provolone cheese – thinly sliced
- 24 oz Roasted sweet red peppers
- 7 Eggs
- 8 oz Parmesan cheese – grated
- 6 oz Baby spinach
- 1 cup sliced Mushrooms
- 1 tsp Olive oil
- 2 tsp Italian seasoning
- 1/8 tsp Pepper
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat oven to 350 F.
- Grease 9″ deep pan with oil and place on a double thickness of foil inside. Press foil around pan making sure that foil extends past top of pan.
- Unroll one tube of crescent and place dough into pan – press into bottom and seal seams.
- Bake 10 mins and remove from oven.
- Heat skillet over Med-High, add olive oil and cook spinach and mushrooms until tender. Drain on several layers of paper towels.
- Whisk 6 eggs, Parmesan, Italian seasoning and pepper.
- Layer warm crust with half of the ham, salami, provolone, red peppers and spinach mixture.
- Pour egg mix over the top.
- Repeat steps 8 and 9 with other half of items.
- Unroll the other tube of crescent and press together to cover the pan.
- Whisk remaining egg and brush over top of dough.
- Cover loosely with foil and bake 1.25 hours until center is 160 F.
- Work sides loose and lift from pan using the sides of the foil.
- Let stand 20 mins to firm up and cool down – if you serve to soon it will run and the cheese could cause mouth burns.
