|The Food of Italy|
|by Jo Glynn|
THE FOOD OF ITALY is the first in a series of richly photographed cookbooks that examines the food of different countries.
Tip: Try vegetable breakfast casserole for more results.
Results 1 - 10 of 10 for egg vegetable breakfast casserole
This breakfast casserole is simple to ... nicely balanced. Whisk eggs, herbs and ... Stir in well-drained vegetables. Break up ... after removing from oven.
Spray a 9 x 13-inch pan or casserole dish with Pam. ... sausages. Whisk together eggs, milk, and ... uncovered, until heated through, about 40 minutes. Serves 4.
Preheat oven to ... brown potatoes in vegetable oil. In a ... a buttered 10x4-inch casserole. Bake for ... preheated oven. Stir eggs in and add ... minutes or until set.
Place bread in an 8 inch square baking dish coated with cooking spray. Layer ham, red pepper, and cheese over bread; set aside. Combine remaining ...
Tear bread and ... with cheese and vegetables. Beat together ... degree oven for 35-40 minutes. You can prepare this the night before, cover and refrigerate.
Slightly beat eggs and milk, then ... Briefly saut the vegetables until onions are ... 45 to 60 minutes at 350°F, depending on how hot your oven gets.
Blend eggs, milk, mustard, ... all of meats, vegetables and cut up ... meat, vegetables. Add egg mixture and top with cheese. Bake at 350 degrees for 1 hour.
Preheat oven to ... with fork, mix eggs with 1/4 teaspoon ... sausage drippings, cook vegetables with thyme, 1/2 ... on top of casserole. Makes 10 main dish servings.
Remove casing from breakfast sausage links. In ... stirring frequently until vegetables are tender. With ... or fork, beat eggs, milk and ... 8 main dish servings.
Cook- brown and ... 5 minutes until vegetables are tender but ... large container of egg substitute and mix ... but watch carefully. Cut in. Serves 6-8.
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