Italian Polenta Breakfast Casserole Recipe
Recipe By The Cafe Sucrefarine
A delicious breakfast/brunch option that's easy to put together and prep ahead, this italian polenta breakfast casserole is loaded with flavor and makes a great dinner entree too.
4.1
13 Rating -
Rate
Non Vegdiet
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Italian Polenta Breakfast Casserole Recipe
- 2.42 ounce Can fire roasted tomatoes well drained
- 0.17 tablespoon Extra virgin olive oil
- 0.33 teaspoon Italian Seasoning
- 0.08 teaspoon Garlic Salt
- 0.58 cup Low sodium chicken broth
- 0.17 cup Quick cooking polenta
- 0.08 teaspoon Kosher salt
- 0.17 cup Whole milk
- 0.33 tablespoon Butter
- 0.17 cup Parmesan cheese plus more for garnish
- 1/2 ounce Thinly sliced pepperoni we really like boarshead, you could also use soppressata
- 1 Medium eggs
- 1/25 cup Packed basil leaves larger ones roughly torn
- As required Pine nuts for garnish
Nutrition
value
value
358
calories per serving
15 g Fat38 g Protein16 g Carbs2 g FiberOther
Current Totals
- Fat15g
- Protein38g
- Carbs16g
- Fiber2g
MacroNutrients
- Carbs16g
- Protein38g
- Fiber2g
Fats
- Fat15g
Vitamins & Minerals
- Calcium306mg
- Iron3mg
- Vitamin A666mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B957mcg
- Vitamin B12< 1mcg
- Vitamin C21mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus438mg
- Selenium48mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Cafe Sucrefarine