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Veggie Frittata Breakfast Sandwiches

Veggie Frittata Breakfast Sandwiches
  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.
Updated August 2, 2016
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Jon Winkeller
Gilbert, Arizona

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 3/4 cup shredded Italian cheese blend (3 oz)
  • 1/2 cup finely chopped kalamata olives
  • 1 bag (11.8 oz) 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
150mg
50%
Sodium
680mg
28%
Potassium
270mg
8%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
2g
Protein
12g
% 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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