Italian Breakfast Crostata is one delicious recipe that you have got to try!

This was a healthy breakfast recipe that I won a contest with a couple of years ago.   This Italian Breakfast Crostata is easy to make, colorful and full of eggs, veggies, and cheese.

The crust is made with a refrigerated pie crust. It adds a special touch to your weekend breakfast table or looks impressive to serve to guests.

HOW TO MAKE  ITALIAN BREAKFAST CROSTATA: 

(PRINTABLE recipe card at end of post)

INGREDIENTS:

• 1 (9 inch) refrigerated pie crust
• no stick cooking spray
• extra virgin olive oil
• red onions
• roasted red peppers, diced (oil packed from jar & drained)
• ham, cut in 1/2 inch cubes (I use packaged)
• large eggs
• half & half
• chive & onion cream cheese
• baby spinach leaves
• kosher salt
• black pepper
• shredded Italian blend cheese
• roma tomatoes

INSTRUCTIONS

 Preheat the oven to 350 degrees F, set refrigerated pie crust out of the refrigerator. Spray a large cookie sheet with no stick cooking spray or may use a sheet of parchment paper.

Spray a 10-inch skillet with no stick cooking spray. Heat oil in skillet over a medium heat. Add the onions, peppers, and ham; sautee’ for 2 minutes, stirring frequently.

In a medium size bowl, whisk together the eggs, half and half, and cream cheese. Reserve 1 tablespoon of the spinach leaves for garnish and stir the remaining spinach, salt, and pepper into the eggs. Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs begin to set. Push egg mixture gently with a spatula toward center of the pan. Remove skillet from the heat and allow to cool 8-10 minutes.

Meanwhile, unroll the pie crust and place in the center of the baking sheet. Spoon egg mixture into the center of crust; spread evenly to within 1 1/2 inch of the edges. Sprinkle cheese over the filling. Fold edge of crust over the filling forming pleats; press down lightly.

Bake about 25-30 minutes or until crust is light golden brown.

Transfer to a serving platter.

Why You Will Love This Italian Breakfast Crostata

• It is a quick and easy brunch recipe. Looks impressive to serve family and guests.
• The combination of flavors is delicious and simple ingredients.

Can be served for breakfast or a light lunch.

Helpful Tips and Variations

This recipe uses a refrigerated pie crust, which is so easy and tastes delicious. You can use a homemade crust if you desire.

Do not overcook the eggs prior to spreading them on the pie crust.

Frequently Asked Questions

Can I make this crostata ahead of time?
It is best served on the day it is made. May be served warm or at room temperature. Leftovers can be stored in an airtight container and refrigerated for 2-3 days. Reheat on a microwave safe dish for about 30 seconds.

Print Pin

ITALIAN BREAKFAST CROSTADA

This Italian Breakfast Crostada is easy to make, colorful and full of eggs, veggies, and cheese. The crust is made with a refrigerated pie crust. It adds a special touch to your weekend breakfast table or looks impressive to serve to guests.

Course Breakfast/Brunch

Cuisine Italian

Keyword Italian Breakfast Crostada, Breakfast Crostada

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 persons

Calories 591kcal

Author pamelashank2015

Ingredients

• 1 9 inch refrigerated pie crust
• no stick cooking spray
• 1 Tablespoon extra virgin olive oil
• 1/4 cup red onions diced
• 1/4 cup roasted red peppers diced (oil packed from jar & drained)
• 1/2 cup ham cut in 1/2 inch cubes (I use packaged)
• 5 large eggs
• 1/4 cup half & half
• 2 Tablespoons chive & onion cream cheese
• 2/3 cup baby spinach leaves chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Italian blend cheese
• 2 roma tomatoes chopped

Instructions

• Preheat oven to 350 degrees F. Set pie crust out of refrigerator. Spray a large cookie sheet with no stick cooking spray or may use a sheet of parchment paper.
• Spray a 10-inch skillet with no stick cooking spray. Heat oil in skillet over a medium heat. Add the onions, peppers, and ham; sautee' for 2 minutes, stirring frequently.
• In a medium size bowl, whisk together the eggs, half and half, and cream cheese. Reserve 1 tablespoon of the spinach leaves for garnish and stir the remaining spinach, salt, and pepper into the eggs. Pour the egg mixture into the skillet and allow to cook, over medium heat, just until the eggs begin to set. Push egg mixture gently with a spatula toward center of the pan. Remove skillet from the heat and allow to cool 8-10 minutes.
• Meanwhile, unroll the pie crust and place in the center of the baking sheet. Spoon egg mixture into the center of crust; spread evenly to within 1 1/2 inch of the edges. Sprinkle cheese over the filling. Fold edge of crust over the filling forming pleats; press down lightly.
• Bake about 25-30 minutes or until crust is light golden brown.
• Transfer to a serving platter and garnish with reserved spinach and the tomatoes.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips and Variations

This recipe uses a refrigerated pie crust, which is so easy and tastes delicious. You can use a homemade crust if you desire.

Do not overcook the eggs prior to spreading them on the pie crust.

It is best served on the day it is made. May be served warm or at room temperature. Leftovers can be stored in an airtight container and refrigerated for 2-3 days. Reheat on a microwave safe dish for about 30 seconds.

Garden Fresh Brunch Tart is another easy recipe to make using a refrigerated pie crust.

This crostada can be served warm or at room temperature. It is easy to pack up and transport also.

This post was shared on Sweet Little Bluebird Weekend Potluck.