Monday, March 5, 2012

Zesty Italian Brunch Bake

We don't get a lot of house guests. One, we don't have a guestroom. Two, we don't even have an air mattress. Three...well, I hope those are the only reasons. I think we would be very hospitable hosts. For example, if you were an overnight guest in my house I would definitely make you this yummy breakfast bake. I would even get up early so you could awaken to the smell of a warm breakfast cooking in the kitchen. That is just the kind of girl I am.

This is a fun dish to make. I love putting all the layers together. And once you get the prep done and throw it in the oven, you can spend some quality time with your house guests instead of slaving away in the kitchen. We gobbled this one up so quickly the first time I made it that I had to make it a second time just to get a picture of the finished product. A sure sign of its deliciousness!


Zesty Italian Brunch Bake
Serves: 4


- 3 large roasted red peppers, sliced in half lengthwise
- 1/2 yellow onion, thinly sliced
- 1 zucchini, thinly sliced
- 6 button mushrooms, sliced
- 1/2 lb ground beef or Italian sausage
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp garlic powder
- salt and pepper to taste
- 4 eggs

- Preheat oven to 350 F
- If peppers are stored in oil, rinse and pat dry with a paper towel to soak up any moisture.
- Line the bottom of a glass 8''x8'' baking dish with sliced peppers
- Sprinkle onions on top of peppers
- Layer sliced zucchini over onions
- Place mushroom slices over zucchini
- Heat a small to medium pan over medium heat
- Add ground beef or sausage to pan and brown, about 5 minutes. Stir in spices. 
- Drain beef or sausage and pour into baking dish, evenly covering mushrooms
- Mix eggs in a separate bowl and pour evenly into baking dish (I like to shake it around a bit to make sure everything is covered)
- Bake at 350 F for 45 to 50 minutes, until eggs are cooked through