Antipasto Breakfast Bake

Antipasto Breakfast Bake

Makinze is the Associate Food Editor for Author: Mackinzie Gore Associate Food Editor Makinze is the Associate Food Editor for Recipe Type: breakfast Total Time: PT50M

Prep time: 
Cook time: 
Yield: 8-10 servings
Serving size: 5
Calories per serving: 260


cooking spray, for pan
1 teaspoon extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
2 cups baby spinach
1 can crescent dough
1/4 pound. ham
1 cup pepperoni
2 cups shredded mozzarella
1/2 cup chopped pepperoncini
10 large eggs
1 cup milk
1 teaspoon oregano
kosher salt
freshly ground black pepper


Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a medium skillet, over medium heat, heat olive oil. Add onion and cook until softened, 5 minutes then add garlic and spinach and cook until spinach is wilted then remove from heat. Place crescent in the prepared baking dish and pinch seams together. Layer ham, pepperoni, and pepperoncini on top. Scatter sautéed vegetables on top. In a large bowl, whisk together eggs, milk, and oregano. Season with salt and pepper. Pour eggs over fillings then sprinkle with mozzarella. Bake until set, 40 minutes. Let rest 10 minutes before slicing and serving.


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