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Festive Frittata

This hearty casserole of eggs baked with cheese, bacon, bell peppers, mushrooms and bread is perfect for a festive holiday brunch.

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While traditional Italian frittata is skillet fried similar to an omelette, this version is baked in a shallow casserole dish. Since this recipe includes bread, baking allows time for the liquid to be absorbed. With some garnishing on top, the resulting presentation is both festive and easy to serve.

frittata

Festive Frittata

Kevin Lamoureux
This hearty casserole of eggs, baked with cheese, bacon, bell peppers, mushrooms, onions and bread is perfect for a holiday brunch.
Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, brunch
Cuisine Italian American
Servings 6
Calories 494 kcal

Ingredients
  

  • 2 cups bread cubed crusts or day old crusty bread
  • cups grated cheddar, Swiss or Jarlsberg cheese
  • ½ green bell pepper 3 rings, dice the rest
  • ½ red bell pepper 3 rings, dice the rest
  • ½ yellow onion diced
  • 1 cup mushrooms 6 slices, dice the rest
  • 6 slices bacon chopped
  • ½ tsp thyme
  • ¼ tsp black pepper
  • ½ tsp salt
  • 6 large eggs
  • 1 cup milk
  • 1 cup chicken stock
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions
 

  • Preheat oven to 425° F.
  • Add the bread, cheese, bell peppers, mushrooms, onions, bacon and seasonings to a greased casserole dish. Toss to evenly distribute the ingredients. Save a few bell peppers and mushroom slices for garnishing.
  • Mix liquid ingredients and add baking soda and baking powder.
  • Pour mixture into casserole dish and blend well.
  • Top with the reserved mushrooms and bell pepperss. Bake for about 30-40 minutes or until liquid has been absorbed.
  • Let stand 5 minutes before serving.

Notes

Meat Variations: Substitute 1 cup of chopped ham, prosciutto or cured sausage such as Kolbassa instead of bacon.
 
Nutrition
Per serving
Calories: 494kcal | Carbohydrates: 21g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Fiber: 4g | Sugar: 5g | Iron: 3mg
Keyword bacon, casserole, eggs

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