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Veggie Frittata Breakfast Sandwiches

(1)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 8 servings
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Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.

Bake-Off® Contest 46, 2013
Jon Winkeller
Gilbert, Arizona

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
3/4
cup shredded Italian cheese blend (3 oz)
1/2
cup finely chopped kalamata olives
1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen Mediterranean blend
6
eggs
6
teaspoons basil pesto
2
large roasted red bell peppers (from a jar), cut in half, patted dry

Steps

  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll dough on large cookie sheet; press dough into 16x8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  • 3 Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  • 4 To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.
  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll dough on large cookie sheet; press dough into 16x8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  • 3 Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  • 4 To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
4g
19%
Trans Fat
0g
0%
Cholesterol
150mg
50%
Sodium
680mg
28%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
2g
2%
Protein
12g
12%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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