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“We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold.” —Danny Diamond, Farmington Hills, Michigan
Nutritional Facts 1 slice equals 403 calories, 24 g fat (10 g saturated fat), 167 mg cholesterol, 1,360 mg sodium, 19 g carbohydrate, trace fiber, 23 g protein.
Originally published as Italian Brunch Torte in Taste of Home April/May 2011, p30
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Reviewed on Feb. 25, 2012 by murrworm88
Always a hit. For as elegant as it looks, its super easy to put together. I would suggest using a thermometer as it is a thick dish. I have found I can make this an hour ahead of time and set it on the back burner while something else is in the oven before guests arrive- its still plenty warm when its time to eat.
Reviewed on Feb. 19, 2012 by Bellaj123
We absolutely love this recipe !! Made it for brunch several times and have had many requests to make it again.
Reviewed on Jan. 05, 2012 by lesleigh5
I wouldn't change a thing!!! It's even delicious leftover the next day.
Reviewed on Dec. 26, 2011 by ladysi43
It is Great for a Christmas Brunch,the red and green in the Torte is perfect.Sooo Good,the ladies all loved it.
Reviewed on Dec. 26, 2011 by auntmarianb
This is the most elegant dish. It feeds a large crowd & will become a holiday favorite @ our home.
Reviewed on Nov. 19, 2011 by soncie
I made this for a bridal shower and had rave reviews! Even those who do not like spinach or red peppers loved the blending of the flavors. I did cut back on the peppers, but that was the only change I made. It's a keeper!CP Fort Wayne, IN
I made this for a bridal shower and had rave reviews! Even those who do not like spinach or red peppers loved the blending of the flavors. I did cut back on the peppers, but that was the only change I made. It's a keeper!
CP Fort Wayne, IN
Reviewed on Jul. 16, 2011 by trachtmj
This looked so good, but because we keep Kosher I could not mix meat with dairy so I modified it by leaving out the meat and substituting lox (smoked salmon) in its place. Got raves from my guests. Will definitely make it again.
Reviewed on Jun. 10, 2011 by jeaningeorgia
A fabulous recipe with a great WOW factor that I served with a salad for a cool summer meal. I also added carmelized onions, a layer of cooked eggplant and a layer of sundried tomatoes for my second layer of red. Everyone insisted on the recipe. Thanks
Reviewed on May. 22, 2011 by pinokeho
On my top 10 recipes of all time!
Reviewed on May. 09, 2011 by EileenDelia
This was absolutely amazing! It was as beautiful as it was delicious !!!! Perfect for a large brunch crowd!
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