Italian Breakfast Bake

SERVES: 4

COOK TIME: 15 Min

Whether it's an easy breakfast idea or a novel brunch recipe, our Italian Breakfast Bake is chock-full of good-for-you ingredients that are as eye-catching to look at as they are tasty to eat.

What You'll Need

4 eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 (2.25-ounce) can sliced ripe olives, drained, divided
1/2 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup (2 ounces) shredded Monterey Jack cheese (see Option)

What to Do

Preheat oven to 450 degrees F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, beat eggs and flour until smooth. Add yellow squash, zucchini, 1/4 cup olives, and garlic salt; mix well. Spread mixture in pan.
Bake in center of oven just until set, about 10 minutes.
In a small bowl, mix Parmesan cheese and basil; sprinkle over custard. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
Bake until cheese is melted, about 4 minutes. Let sit 3 to 5 minutes; serve immediately.

Adapted from recipe courtesy of the American Egg Board