Name: Antipasto Breakfast Bake
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Cooking spray, for pan -; 1 tsp. extra-virgin olive oil -; 1 large onion, chopped -; 2 garlic cloves, minced -; 2 c. baby spinach -; 1 can crescent dough -; 1/4 lb. ham -; 1 c. pepperoni -; 2 c. shredded mozzarella -; 1/2 c. chopped pepperoncini -; 10 large eggs -; 1 c. milk -; 1 tsp. oregano -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Antipasto Breakfast Bake

1. Cooking spray, for pan -

2. 1 tsp. extra-virgin olive oil -

3. 1 large onion, chopped -

4. 2 garlic cloves, minced -

5. 2 c. baby spinach -

6. 1 can crescent dough -

7. 1/4 lb. ham -

8. 1 c. pepperoni -

9. 2 c. shredded mozzarella -

10. 1/2 c. chopped pepperoncini -

11. 10 large eggs -

12. 1 c. milk -

13. 1 tsp. oregano -

14. Kosher salt -

15. Freshly ground black pepper -

How to cook deliciously - Antipasto Breakfast Bake

1. Stage

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.

2. Stage

Place crescent in prepared baking dish and pinch seams together. Layer ham, pepperoni, and pepperoncini on top. Scatter sautéed vegetables on top.

3. Stage

Bake until set, 40 minutes. Let rest 10 minutes before slicing and serving.