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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 Apr. 18, 2011 by KKOWAL
This was delicious, I plan on making this again very soon. The only thing I will change is making it in a 13 X 9 pan instead of the springform pan (It was too hard to clean the pan)
Reviewed on Apr. 14, 2011 by loleyour
I had a neighbor that was getting married. I said I would make someting for the next day "family" brunch. I made this torte ahead of time to make sure I could serve this to a bunch I didnt know. Let me tell you it is awesome. Everyone raves about it cant wait to make it again.
Reviewed on Apr. 12, 2011 by nona104
I tried this recipe for the first time when I had my family over. It turned out great and was easy to make. everyone loved it! I added a few hot roasted red peppers in with the egg mixture for a little spiciness. There was a small piece leftover that I was going to eat later, but my son-in-law beat me to it! I will definitely make this again; maybe with sausage in place of the sliced ham.
Reviewed on Apr. 10, 2011 by reneemossco
very good and very pretty!!!!
Reviewed on Apr. 10, 2011 by KATofMN
This was awesome! The house smelled wonderful. Beautiful presentation. Tried to sneak the spinach by the kids by using only half, but decided next time to just put on half of the torte. Cut leftovers into pie shapes, wrapped with press-n-seal wrap, and slipped it all in a freezer baggie to use for breakfasts while camping.I, too, had some leakage with the egg, but wasn't too hard to remove the foil. Perhaps using the release foil might help others if this is a problem. Also, I might use the crescent rolls that come in a solid "sheet: rather than piecing together the triangles.
This was awesome! The house smelled wonderful. Beautiful presentation. Tried to sneak the spinach by the kids by using only half, but decided next time to just put on half of the torte. Cut leftovers into pie shapes, wrapped with press-n-seal wrap, and slipped it all in a freezer baggie to use for breakfasts while camping.
I, too, had some leakage with the egg, but wasn't too hard to remove the foil. Perhaps using the release foil might help others if this is a problem. Also, I might use the crescent rolls that come in a solid "sheet: rather than piecing together the triangles.
Reviewed on Apr. 04, 2011 by lrluvsocr
I made mine in a square springform pan and it was SOOOO pretty and YUMMY. I took it to church and the volunteers loved it. Next stop, bridal shower brunch.
Reviewed on Mar. 28, 2011 by jleesmith
Made this last night as a trial run for my sister's bridal shower coming up in May. We will definitley be making this! So delicious and beautiful presentation! Make sure the foil is wrapped high enough. The egg mixture comes out of the bottom while baking.
Reviewed on Mar. 24, 2011 by NevadaRose
This was very good - be sure to blot the ingredients as there is a lot of moisture in this. Also had a time getting the foil off, as what leaked through the spring form pan baked onto the foil and pan. Even so, I would definitely make again - This got a 5 out of 5 rating from my office mates!
Reviewed on Mar. 23, 2011 by Carniglia
I had this at a friend's brunch and it was delicious! I had to join taste of home so I could get this fabulous recipe!!
Reviewed on Mar. 23, 2011 by helene041010
This torte makes a spectacular presentation! It is as tasty as it is beautiful! Well worth the time to prepare it. Sorry, no leftovers. Have to make two on the next occasion.
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