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Italian Brunch Torte

 Italian Brunch Torte
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
12 ServingsPrep: 50 min. Bake 1 hour + standing


  • 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  • 1 teaspoon olive oil
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup sliced fresh mushrooms
  • 7 Eggland's Best® Eggs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced hard salami
  • 1/2 pound sliced provolone cheese
  • 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry


  • Preheat oven to 350°. Place a greased 9-in. springform pan on a
  • double thickness of heavy-duty foil (about 18 in. square). Securely
  • wrap foil around pan. Unroll one tube of crescent dough and separate
  • into triangles. Press onto bottom of prepared pan to form a crust,
  • sealing seams well. Bake 10-15 minutes or until set.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add
  • spinach and mushrooms; cook and stir until mushrooms are tender.
  • Drain on several layers of paper towels, blotting well. In a large
  • bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.

2 of 2

Italian Brunch Torte (continued)

Directions (continued)

  • Layer crust with half of the ham, salami, provolone cheese, red
  • peppers and spinach mixture. Pour half of the egg mixture over the
  • top. Repeat layers; top with remaining egg mixture.
  • On a work surface, unroll and separate remaining crescent dough into
  • triangles. Press together to form a circle and seal seams; place
  • over filling. Whisk remaining egg; brush over dough.
  • Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads
  • 160°, covering loosely with foil if needed to prevent
  • overbrowning. Carefully loosen sides from pan with a knife; remove
  • rim from pan. Let stand 20 minutes. Yield: 12 servings.
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.