Kick of the New Year with a festive brunch at home. One of my favorite dishes to make on New Years morning is this Italian Breakfast Torte. It’s easy to make and always delicious!
20 minutes to prepare, 60 minutes to bake
What you need for 12 servings
- 2 tubes refrigerated crescent rolls, divided
- 1 tsp olive oil
- 1 package fresh baby spinach
- 1 cup sliced fresh mushrooms
- 7 large eggs
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/8 tsp freshly ground pepper
- ½ pound thinly sliced deli ham
- ½ pound thinly sliced hard salami
- ½ pound sliced provolone cheese
- 1 large red bell pepper, finely chopped
Start with the dough
Preheat oven to 350°F. Place a greased 9-in spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press on to bottom of prepared pan to form the crust, sealing the seams well. Bake for 10-15 minutes or until set.
Prepare the mixtures
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Remove from the pan and place on a clean dishtowel or paper towel to drain juices. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
Set the Torte
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers and top with remaining egg mixture.
On a clean work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling.
Whisk the remaining egg; brush over dough.
Bake uncovered, 1 to 1-1/4 hours.
Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes before serving. To better conserve the Torte, put a lid on it: the POINSETTIA™ Red Dome Lid is perfect for this!