Delmonico's Italian Breakfast Bake Recipe


Delmonico's Italian Breakfast Bake

Delmonico's Italian Breakfast Bake

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  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 6


  • 1 lb. sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 1 pkg. (1 lb. 4 oz.) refrigerated red potato wedges
  • Salt and freshly ground black pepper to taste
  • 1-3/4 cups (7 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese
  • 3 Tbsp. chopped fresh basil or Italian parsley


  • 1

    Cook sausage, onion, bell peppers and garlic in a large heavy skillet over medium heat until sausage is cooked through and onion and peppers are tender.

  • 2

    Meanwhile, in another skillet, heat the butter and olive oil over medium-high heat. Add potatoes; cook until golden brown, 10 to 12 minutes, turning occasionally. Season with salt and pepper to taste.

  • 3

    Layer half of the potatoes in a 1-1/2 qt. shallow casserole or quiche dish. Top with half of sausage mixture and half of the cheese. Repeat with remaining potatoes, sausage mixture and cheese.

  • 4

    Bake in a preheated 350°F oven 20 minutes or until cheese is melted and golden brown. Top with basil.


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 361

Total Fat 20.3g

Saturated Fat 9.8g

Trans Fat 7.6g

Polyunsaturated Fat 1.0g

Cholesterol 55mg

Sodium 705mg

Carbohydrates 24g

Protein 23g

Dietary Fiber 3g

Vitamin A 81RE

Vitamin C 48mg

Calcium 253mg

Iron 2mg

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