Italian Breakfast Bake

🧂 Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced bell peppers
• 1 cup diced white onion
• 1 tube refrigerated crescent rolls
• honey ham

  thinly sliced
• sliced hard salami
• 10 large eggs

  beaten
• seasoned salt

  to taste
• freshly ground black pepper

  to taste
• 1 cup chopped, sliced provolone cheese

Instructions

• 1 In a large skillet, heat the olive oil over high heat. As soon as the oil's hot,
  add the peppers & onion. Cook, stirring them occasionally, until they're soft
  and the onions have begun to caramelize.
• 2 Using a slotted spoon, carefully remove the sautéed vegetables from the skillet
  and onto a waiting plate. Set aside.
• 3 Lightly spray a 9x13" dish with non stick cooking spray.
• 4 Remove the crescent rolls from their tube, and roll them out into a flat sheet
  on the bottom of the baking dish. Gently press any seams together to seal.
• 5 Layer ham & salami evenly out on top.
• 6 Whisk the seasonings into the eggs until combined, and pour the eggs evenly out
  into the dish.
• 7 Top with the sautéed vegetables, and then top with the cheese.
• 8 Bake the dish at 350° for 30 minutes, or until the eggs are cooked through and
  the cheese has melted and begun to turn golden brown on top.
• 9 Let the dish rest for 2-3 minutes before slicing and serving. Enjoy!

Nutrition Info