Breakfast Crostatas

Make delicious mini bread bowls from crusty French loaf, then fill and bake with an irresistible breakfast combo: eggs, cheese and ham.

–

Save & Share

Servings 4

false

( 46 ) Ratings

46 Ratings

5 Stars 23%

4 Stars

3 Stars

2 Stars 17%

1 Stars 17%

Member Reviews ( 21 )

1d35a423-c23f-4d23-9c42-20924762d217

Bake-Off® Contest 45, 2012

Barbara Taragna

Collegeville, Pennsylvania

ingredients 8
Prep Time 15 min
Total Time 40 min

Ingredients

1: can Pillsbury® refrigerated crusty French loaf

1 1/2: teaspoons McCormick® Basil Leaves

1/2: teaspoon McCormick® Rosemary Leaves, crushed

1 1/2: cups diced ham or Canadian bacon

1 1/2: cups (6 oz) shredded Gouda cheese or Cheddar cheese

4: LAND O LAKES® Eggs

: Dash salt, if desired

: Dash McCormick® Ground Black Pepper

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully cut loaf lengthwise and then cut each piece in half crosswise to get 4 equal pieces. Press each piece of dough into square on cookie sheet. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
2 To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
3 Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.

EXPERT TIPS

toggle

Expert Tips

Diced cooked breakfast sausage or crumbled cooked bacon can be substituted for the ham.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 290mg; 290%;
Sodium: 1640mg; 1640%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 35%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

yoyomax12

report Posted Mar. 24, 2013 10:05 AM

I made this this morning and used the pillsbury pizza crust divided into 4 pieces. It turned out very, very well and everyone loved them. It was very easy to fold up the edges and stick them to themselves to make a little boat shape to hold everything in. The egg went over the edge of two of them, but only a little bit and they were still fantastic.

lkirsch86

report Posted Feb. 11, 2013 12:03 PM

I just made this, this morning and used crescent rolls for the base. However, I think I cooked it for a smidge too long because my yolks were cooked thoroughly! Delicious and easy absolutely loved it !!!!

mfuryhop

report Posted Feb. 5, 2013 12:13 PM

I agree it was difficult to get these to come out right. I even tried putting them in muffin pans, didn't help... I probably won't try this again

Peggy6168

report Posted Dec. 29, 2012 8:56 AM

ABSOLUTELY INFURIATING!!!!!!!!!!!! DO YOU PEOPLE EVER THOROUGHLY TEST YOUR RECIPE SUGGESTIONS?????????????I've been baking for 50 years and have never seen such a disaster, much less start my morning with such anger. First. To what size square should the rectangular dough be shaped? That little instruction would have been hugely informative!!!!! Never mind that every time I would pull the dough out, it would retreat back to the rectangle I started with. How in the world do you get a SQUARE OUT OF A RECTANGLE in the first place??????????????? Second. Fold the edges over the filling. Forg

springg

report Posted Nov. 25, 2012 3:40 PM

This was fun and easy to make. Shaping the bread dough was a little tricky, but the colder the dough the easier it was. I rolled them out with a rolling pin. We will make this again!