Italian Breakfast Crostada 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 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.
HOW TO MAKE ITALIAN BREAKFAST CROSTADA:
- Preheat the oven, set refrigerated pie crust out of the refrigerator.
- Heat oil in skillet over a medium heat. Add the onions, peppers, and ham; sautee’ for 2 minutes, stirring frequently.
- Cook the egg filling in a separate skillet per recipe instructions.
- 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.
ITALIAN BREAKFAST CROSTADA
Category
Breakfast/Brunch
Persons
6
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
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.
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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.
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Oh Yum! I will take one of these too!
My husband is Italian and makes the best breakfasts. He often makes frittatas but I don’t think he ever put cream cheese in them. I’ll have to ask him to try your recipe–it sounds delicious!
I love frittatas…you can use any ingredients and they are always so good. Thank you for your nice comments. I love your blog, I have never seen such beautiful photography.
What a wonderful breakfast treat. Thanks for partying with us on Creative K Kids Tasty Tuesdays. I always love to see what you share with us.
Pam that just looks so yummy! I love breakfast ideas that can be used for brunch potlucks! Thanks!
Looks yummy! Congrats on winning the contest with the recipe! Thank you for sharing this post at the Wednesday AIM Link Party. I shared it on my social media sites.