Vegetarian Italian Breakfast: A Delightful Start to Your Day

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 2 cups freshly sliced Prosciutto di Parma (optional)
• 1 loaf crusty Italian bread, sliced into 1/2
• inch thick pieces
• 8 large eggs
• 1/2 cup whole milk or half and half
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach leaves
• 1 cup sliced mushrooms
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled goat cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk or half and half, salt, and black pepper until well combined. Set aside.
3. Arrange the sliced Italian bread in a single layer on a baking sheet lined with parchment paper.
4. Lightly toast the bread in the preheated oven for 8 10 minutes or until lightly golden brown. Remove from oven and let cool slightly.
5. In a large bowl, toss together the cherry tomatoes, spinach leaves, mushrooms, Kalamata olives, and goat cheese. Season with salt and black pepper to taste.
6. Evenly divide the tomato mixture among the toasted bread slices, placing it on top of each piece.
7. Sprinkle Parmesan cheese over the tomato mixture.
8. Gently pour the egg mixture over the assembled bread slices, ensuring that all pieces are evenly coated.
9. Return the baking sheet with the assembled breakfast to the oven and bake for 15 20 minutes or until the eggs have set and the top is lightly golden brown.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Chef’s Insight

Use fresh, high-quality ingredients to bring out the best flavors in this dish.

Notes

This recipe can be easily doubled or tripled for larger groups.