Antipasto Breakfast Bake Recipe

Cooking spray, for pan

1 tsp. extra-virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

2 c. baby spinach

1 can crescent dough

1/4 lb. ham

1 c. pepperoni

2 c. shredded mozzarella

1/2 c. chopped pepperoncini

10 large eggs

1 c. milk

1 tsp. oregano

Kosher salt

Freshly ground black pepper

Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a medium skillet, over medium heat, heat olive oil. Add onion and cook until softened, 5 minutes then add garlic and spinach and cook until spinach is wilted then remove from heat.
Place crescent in prepared baking dish and pinch seams together. Layer ham, pepperoni, and pepperoncini on top. Scatter sautéed vegetables on top.
In a large bowl, whisk together eggs, milk, and oregano. Season with salt and pepper. Pour eggs over fillings then sprinkle with mozzarella.
Bake until set, 40 minutes. Let rest 10 minutes before slicing and serving

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