21 Popular Italian Breakfast Recipes to Start The Day

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lemon Ricotta Pancakes

Lemon Ricotta Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted (for batter)
• 1 tablespoon unsalted butter, for cooking

Instructions

1. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2. In a separate bowl, whisk the ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
3. 3. Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are okay.
4. 4. Stir in the melted butter until the batter is evenly moistened.
5. 5. Let the batter rest 5–10 minutes to hydrate and thicken slightly.
6. 6. Heat a nonstick skillet or griddle over medium heat and lightly grease with the butter for cooking. For each pancake, pour about 1/4 cup of batter and cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook the other side until golden, 1–2 minutes.
7. 7. Serve warm with toppings such as maple syrup, fresh berries, or a dusting of powdered sugar.

2. Zabaglione with Berries and Espresso

Espresso Zabaglione (Uovo Sbattuto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT15M · Yield: [‘2’]

You’ll love this Italian egg coffee made with sweetened yolks! Serve it with toast or biscotti for dipping!

Ingredients

• 3 extra-large egg yolks ((see notes))
• 3 Tablespoons granulated sugar ((or 3 packets of Stevia))
• 2 sprinkles salt
• 2 servings hot espresso
• toast for serving ((optional))

Instructions

1. For Unpasteurized Eggs: Add an inch of hot water to the bottom of a double boiler, if you have one. Otherwise, use a medium pot that a stainless or glass bowl can sit on top of. Set the pot on the stove over medium-high heat and cover the pot until the water is nearly boiling. Lower the heat to medium so the water is simmering, not boiling.
2. While the water is heating, separate the yolks from three eggs. Crack an egg, let the whites ooze out into a container and transfer the yolk back and forth between the two eggshell halves until the whites have all dripped out. Place the yolk into a stainless steel or glass bowl that fits on top of your pot. Continue with the remaining eggs. (Refrigerate the whites in a sealed container for another use within two days, or freeze them.)
3. Add the sugar and salt to the egg yolks in the bowl and whisk them briefly before placing the bowl on top of the pot of simmering water. Continue whisking, using a figure 8 motion, for 4-5 minutes. Periodically check the water underneath to make sure it’s not boiling. Lower the heat if you need to, so the water stays simmering. Make sure the water is not touching the bottom of the bowl of yolks.
4. The zabaglione is done when it is thickened, pale yellow and pulls away from the sides of the bowl. It should not be as thick as custard. A safe temperature for the eggs is 160 degrees F.
5. To serve, immediately spoon the zabaglione into two coffee cups or mugs. Pour the espresso over the zabaglione in each cup. (Or, you can spoon the zabaglione on top of each serving of coffee.) Serve with toast or biscotti for dipping, if desired.

3. Apple Cake

Italian Apple Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [’12’, ’12 servings’]

This Italian Apple Cake has the incredible fragrance of lemon and vanilla in the classic Italian style. Whether you like your apple cake for dessert, with a cup of tea, or even for breakfast, this cake is it. And because the batter is loaded with apples, this Italian Apple Cake recipe bakes up moist and delicious.

Ingredients

• 1¾ cups (218 grams) all purpose plain flour
• 2 teaspoons baking powder
• ¾ cup (150 grams) granulated white sugar
• 1 stick (4oz/115 grams) unsalted butter (cool but not cold)
• pinch of fine salt
• 2 eggs
• ⅔ cup (157mls) plain yogurt (or Greek)
• 1 teaspoon vanilla extract
• grated zest of one lemon
• 4 apples (See Note 1)
• 1 tablespoon granulated white sugar (extra)

Instructions

1. Preheat oven to 350ºF/180ºC. Butter and flour a 9-inch (23cm) spring form cake pan.

To make the cake batter.

1. Into the bowl of an electric mixer place all purpose flour, baking powder, superfine sugar, unsalted butter and salt.
2. With an electric mixer to combine on low for 2-3 minutes or until the mixture resembles fine breadcrumbs. Don’t over mix.
3. Scrape the bottom of the bowl to loosen any mixture that may have settled.
4. Add eggs, yogurt, vanilla and lemon rind.
5. Mix on medium low speed for 1 or 2 minutes or until well combined.

Prepare the apples.

1. Peel, core and finely slice the apples. Reserve one sliced apple for decorating the top of the cake.

To bake the cake.

1. Fold 3 sliced apples through the cake mixture.
2. Pour into prepared cake pan.
3. Decorate with reserved apple slices.
4. Sprinkle with extra sugar.
5. Bake for 45-55 minutes or until browned and cooked through. Check by inserting a fine skewer into the cake. If it comes out clean, the cake is done. A few crumbs clinging is ok.
6. Cool for 5 minutes before turning out onto a cooling rack.

4. Sausage and Peppers Casserole

Italian Sausage and Egg Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [’12’]

You’ll love this Italian Sausage and Egg Casserole featuring bell peppers, red onion, Fontina and Parmesan! It’s low-carb, gluten-free and keto-friendly.

Ingredients

• 2 medium red, yellow or orange bell peppers
• 1 cup chopped red onion
• 8 ounces Fontina cheese
• 1 cup + 2 tablespoons grated Parmesan cheese ((divided use))
• 1 pound ground sweet Italian sausage ((see notes))
• 1 tablespoon olive oil
• 1/16 teaspoon salt
• 1/16 teaspoon pepper
• 1/16 teaspoon garlic powder
• 8 extra-large eggs
• 1 1/2 cups milk ((2% is fine.))

Instructions

1. Lightly grease a 9×13 pan with cooking spray. Preheat your oven to 375 degrees F.
2. Rinse and dry the peppers and cut the stems out. Cut each pepper in half, then in half again. Remove the seeds and membranes. Then slice the peppers and chop them into pieces about 1/2 inch long. Set them aside.
3. Peel and chop the onion (start with 1 medium one) and measure out 1 cup of chopped onion.
4. Shred the Fontina on a box grater (or you can partially freeze the cheese and then throw it in your blender to grate it).
5. Place the crumbled sausage in a 12-inch skillet and break it up with a wooden or plastic spoon. (If you are starting with sausage links instead of crumbled sausage, cut the links in half and use a small, sharp knife to remove the casings. It will be easier to break the meat up with your hands than trying to do it with a spoon.)
6. Turn the heat on medium high to brown the sausage. Stir the sausage often until it is no longer pink. Using a slotted spoon, transfer the cooked sausage to your baking pan.
7. In the same skillet, and keeping the small amount of sausage fat that there, add a tablespoon of olive oil and heat it on medium high. Add the onions and peppers and give them a stir. Lightly sprinkle on the salt, moving from the top to the bottom of the pan in rows. Sprinkle on the black pepper and garlic powder, again covering all of the veggies.
8. Sauté the peppers and onions, stirring often, for 5-6 minutes, or until they are tender. Transfer the veggies to a colander in the sink to drain. Use paper towels to carefully pat them and absorb excess liquid. Then transfer the drained peppers and onions to your baking pan and stir them into the sausage.
9. Stir the Fontina and 1 cup of Parmesan into the sausage and peppers.
10. In a medium bowl, whisk the eggs well. Then, whisk in the milk. Pour the egg mixture over the sausage and peppers. Sprinkle on 2 tablespoons of Parmesan. Bake, uncovered for 40 minutes, or until the top is set and browned a bit, and a cake tester or toothpick inserted in the center comes out clean.
11. Let the casserole rest for five minutes before cutting into it and serving. Store leftovers in the fridge, covered with foil (not plastic, because that will create too much moisture). Use within four days.

5. Vegan Panettone

Soft and Fluffy Vegan Panettone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT75M · Total: PT315M · Yield: [‘1’, ‘1 6″ Panettone’]

This easy vegan panettone is fluffy, super soft, and filled with nuts and sweet dried candied fruit. Perfect for Christmas or the holidays.

Ingredients

• ½ cup dark raisins (60g)
• ½ cup golden raisins (60g)
• ½ cup candied orange peel
• ¼ cup dark rum (50g – or liqueur of choice)
• ¼ cup hot water (50g)
• ½ cup slivered almonds (60g – optional)
• 1 tbsp active dry yeast (12g)
• ⅔ cup unsweetened oat or soy milk (warm but not hot)
• ½ cup granulated cane sugar (100g – divided)
• 4 – 4 ¼ cups all-purpose flour (500-550g – this includes the flour used to help knead the dough)
• 1 tsp table salt
• ¾ cup JUST Egg (180 mL – or sub. ¾ cup (180g) room temperature plain dairy free yogurt + ¼ tsp salt)
• 1 tbsp pure vanilla extract
• grated zest of 1 lemon
• grated zest of 1 orange
• 9 tbsp salted vegan butter – room temperature (130g)
• 1 tbsp cold salted vegan butter (15g – for baking the panettone)
• 1 ½ tbsp vegan egg wash (½ tbsp maple syrup + 1 tbsp soy milk)
• 1 tbsp icing sugar (powdered sugar for dusting)

Instructions Day 1 – Prep

1. Mix the warm oat milk with half the sugar (¼ cup). Add the yeast and set aside for 5 minutes to froth up and activate.
2. Soak the fruit: In a small bowl or air tight container, stir the dark raisins, golden raisins, candied orange peel, rum, and water together. Cover with plastic wrap or a lid and let soak overnight.
3. Make the Dough: In a large bowl, combine the flour and salt.
4. Mix the Wet Ingredients: In the bowl of your stand mixer (fitted with a dough hook attachment), add the frothed up yeast mixture, and the JUST Egg (or vegan yogurt). Mix on medium speed until incorporated.Continue at medium speed and add the orange & lemon zest, the remaining sugar, and vanilla.
5. Add the Flour: Reduce the mixer to low speed, and gradually add about 2 1/2 cups of the flour mixture. Mix for 2 minutes, scraping the side of the bowl as needed. Gradually add the remaining 1 1/4 cups of flour until incorporated. Set the remaining 1/4 cup aside for kneading the dough.
6. Knead the Dough: Continue kneading on low speed for 4 minutes, or until the dough is very smooth and elastic. Push down any dough that creeps up on the dough hook, as needed. If kneading by hand skip this step and move straight to kneading in the butter.
7. Add Vegan Butter: On low speed, gradually add the softened vegan butter, 1-2 tablespoons at a time, until incorporated. Continue to mix with the dough hook for 2-3 minutes until the dough is silky and shiny. (If kneading by hand, knead for a total of 8-10 minutes, or until the dough can be stretched without easily tearing.)
8. If the dough is very sticky: Gradually add 4 tbsp – 6 tbsp of additional flour- 1 tablespoon at a time. The dough should be very soft and still sticky. It should resemble a mix between a cake batter and bread dough. Do not add more flour than needed.
9. Overnight Rise: Shape the dough into a ball. Spray lightly with cooking spray and place a piece of plastic wrap directly on the dough. Refrigerate overnight, or for 8 hours. (The dough can also be made in 1 day. Let the dough rise for 1-1/2 hrs at room temperature. See the post above for more info.)

Day Two – Bake

1. Finish the Dough: Place a greased panettone mold on a baking sheet. Let the dough come to room temp. for 10-20 minutes. Transfer the risen dough onto a floured surface and roll it into a flat rectangle that is approximately 12- by 14-inches.
2. Drain the fruit: Spread the drained fruit and the almonds evenly over the top. Use a rolling pin to embed the fruit and nuts into the dough.
3. Shape the Dough: Fold the short sides (top and bottom) of the fruit-covered dough towards the center. You will end up with a small rectangle. Then fold the left and right sides of the rectangle to form a square. Cup your hands around the dough to round the ball.
4. Let the Dough Rise: Place the dough with the seam side down inside the panettone mold. Cover with plastic and let rise in a warm place for 1 1/2 to 2 hours, or until the dough reaches the top edge of the mold.
5. Note: Your panettone may take longer than 2 hours to rise if your kitchen is cold. To get a light and airy texture, it needs to double in size, even if it takes a bit longer than 2 hours.
6. Prep the Oven & Panettone: Preheat the oven to 375°F (190°C). When the dough has risen, use a sharp, serrated knife to score the top of the dough, in a shallow cross shape.
7. Make Vegan Egg Wash: Mix together the maple syrup and oat milk. Brush on the top. Place the cold vegan butter in the center of the dough.
8. Bake the Panettone: Decrease the oven temperature to 350°F (175°C). Bake the panettone for 30 minutes, uncovered. Open the oven door and place a piece of aluminum foil loosely over the top (to prevent it from browning too much). Try not to remove the panettone from the oven. Bake for another 40 to 45 minutes. The top should be golden, but the center where the cross was cut should still be lighter in color and soft in appearance.
9. Remove it from the oven, transfer to a rack, and let cool completely in the mold. Slice and dust with powdered sugar.

6. Anise Biscotti

Anise Biscotti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT90M · Yield: [’36’, ’36 biscotti’]

These brown butter anise biscotti are an easy, delicious breakfast treat! They’re very lightly spiced and not too sweet which makes them perfect for dunking in tea or coffee.

Ingredients

• 1/2 cup unsalted brown butter (room temperature )
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs (room temperature)
• 1 1/2 teaspoons anise extract (substitute 2 teaspoons ground anise seed)
• 1/2 teaspoon vanilla extract
• 2 1/4 cup all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon powdered sugar (optional )

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the brown butter, sugar, and brown sugar until smooth.
3. Add in the eggs, vanilla, and anise extract and beat until just combined.
4. Add in the flour, baking powder, and salt and mix until fully incorporated.
5. Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
6. Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
7. While the biscotti logs are chilling, preheat the oven to 350°F.
8. Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
9. Reduce the oven temperature to 325°F.
10. Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
11. Return the anise biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
12. Remove from the oven and transfer to a wire rack to cool to room temperature.
13. If desired, lightly dust the anise biscotti with powdered sugar! Serve with your favorite tea or a cappuccino!

7. Prosciutto Eggs Benedict

Italian Prosciutto Eggs Benedict is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘4’, ‘4 stacks’]

This Italian Prosciutto Eggs Benedict is packed with Italian flavors for a fun breakfast or brunch! Ciabatta bread, prosciutto ham, basil, balsamic, and Parmesan hollandaise sauce with eggs.

Ingredients

• 4 large eggs
• 4 slices ciabatta bread ((can be two rolls cut in half) (or 2 English muffins))
• 8 slices prosciutto ham ((approximately 4 ounces))
• 1 ounce fresh basil
• 1/2 cup Parmesan cheese hollandaise sauce
• balsamic glaze ((or balsamic vinegar, optional))

Instructions

1. Heat a large pot of water over medium heat.
2. Create a vortex with a spoon in the pot and lower an egg into the water.
3. Cook until your desired doneness, approximately 3 minutes for a runny yolk but cooked egg white. (Test by gently poking the egg with your finger when lifted out of the water – if the white is somewhat firm, it is cooked).
4. Remove the egg from the water with a slotted spoon to drain and place in a small bowl or on a plate. Repeat with eggs as necessary.
5. Cut your ciabatta bread and toast to your desired doneness.
6. Place the toasted bread on the plates. Pile two slices of Prosciutto ham on each piece of bread.
7. Lay two large basil leaves on top of the ham.
8. Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate.
9. Top each stack with 2 Tablespoons of your hollandaise sauce.
10. Garnish with a drizzle of balsamic glaze and some additional chopped basil pieces. Serve immediately.

8. Vegan Italian Pear Almond Cake

Vegan Italian Pear Almond Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 slices’]

This Vegan Italian Pear Almond Cake is fluffy and sweet with a delicious hint of cinnamon. It’s topped with lots of juicy pear slices!

Ingredients

• ½ cup vegetable oil (or melted (but not hot) vegan butter (110g))
• ¾ cup white granulated sugar (150g)
• ½ cup unsweetened applesauce (105g)
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• ¼ cup unsweetened almond milk ( or another plain dairy free milk like soy milk)
• 1 ½ cups all-purpose flour, sifted (180g)
• ½ cup superfine almond flour (60g)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 ripe yet firm pear ( sliced thin (Bartlett or Bosc))
• ⅓ cup sliced almonds
• Powdered sugar for topping

Instructions

1. Preheat the oven to 350°F. Prepare a 8” springform pan or a 8” round cake pan by greasing it and lining the bottom with parchment paper.
2. In a large bowl, beat together the oil (or melted vegan butter) and sugar until lighter in color and airy. Mix in the applesauce, almond extract, vanilla extract, and dairy free milk.
3. On top of the wet ingredients, add the all purpose flour, almond flour, baking powder, cinnamon, and salt. Use a fork to sift the dry ingredients and then fold the wet and dry ingredients together.
4. The batter should be quite thick, but if the batter isn’t pourable, add an additional 2 tbsp of almond milk. Pour the batter into the pan. Top with the sliced pears and sliced almonds. Lay the pears in a single layer for the best results.
5. Bake for 45-50 minutes. The cake should be golden brown on top. Let cool in the pan on a wire rack. To serve, top with sifted powdered sugar.

9. Butternut Squash, Bacon, Kale, and Goat Cheese Frittata

Butternut Squash Frittata with Bacon and Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Seasonal butternut squash frittata with bacon, kale, and goat cheese. A simple fall recipe for any time of the day.

Ingredients

• 5 slices bacon (diced)
• 1 shallot (sliced)
• 4 cups kale (loosely packed, hard stems removed)
• 2 cups butternut squash (cooked and cubed )
• 8 eggs
• ¾ teaspoon salt
• black pepper (to taste)
• 4 oz goat cheese

Instructions

1. Preheat the oven to 400°F.
2. Place the bacon in a cold, heavy-bottomed, oven-safe pan (cast iron works best) and set it over medium heat. Cook until the bacon begins to crisp, about 5 minutes. Add the shallot and cook for 2 to 3 minutes, until translucent and just starting to brown.
3. Add the kale along with a splash of water, then toss it around for a few minutes. Cover the pan with a lid and let the kale steam for 2 to 3 minutes, until tender. Remove the lid, add the cooked squash, and stir until warmed through.
4. Crack the eggs into a medium bowl, season with salt and pepper, and whisk until fully combined. Pour the eggs over the vegetables and use a rubber spatula to spread them evenly. Crumble the goat cheese over the top, then transfer the pan to the oven. Bake for 10 to 15 minutes, until puffed, golden around the edges, and set in the center. If the middle is still runny, bake for a few minutes longer.
5. Let the frittata rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

10. Brioche Bun

Brioche Bun Recipe (Sicilian Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘9’]

A Sicilian style brioche that can be used in any manner.

Ingredients

• 2 tsp dry yeast
• ½ cup water (lukewarm)
• ¼ cup sugar
• 2 Tbsp honey
• ½ cup milk (warm)
• ⅓ cup butter (melted (weigh first then melt))
• 1 tsp salt
• 3 eggs (slightly beaten)
• 2 tsp orange rind (organic, grated)
• 2 tsp lemon rind (organic, grated)
• 4 cups all purpose (or bread flour (more if needed))
• 1 egg (beaten with 1 tsp of milk, for glaze)

Instructions

1. In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and honey. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture along with the grated citrus rind.
2. Add the flour, 1/4 cup (50 g) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
3. Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
4. After it’s risen, punch down the dough, and let rest for 5 minutes.
5. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it’s not necessary. If you do want to weigh them evenly, the large part is 100 grams and the top is 20 grams. This made exactly 9 topped brioche. If you want to make plain brioche without a top, you’ll end up with about 11 large brioche buns.
6. For the top, shape the 20 gram pieces of dough into a ball and then elongate one end. This is the end that will go into the main part of the brioche.
7. Once the large and small balls are shaped, make a deep indentation in each brioche bun.
8. Now, push the elongated part of the small ball into the dough, and repeat this for all of them.
9. Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a crust).
10. Once doubled, remove the buns from the oven then turn it on to preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.
11. Bake the buns for approximately 20 minutes, or until golden brown. Remove from the oven.
12. Place them on a cooling rack until ready to serve. Enjoy as you wish, but I highly recommend a cream topped granita!

11. Pizza Casserole

Easy Pizza Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Yield: [‘8’, ‘8 servings’]

An easy Pizza Casserole with pasta, Italian Sausage, onions, garlic, green or red peppers, pepperoni, and black olives in marinara sauce topped with oodles of melted mozzarella cheese. This dish is ideal for large families and hungry appetites.

Ingredients

• 12 ounces uncooked rotini pasta
• 1 lb. Italian sausage
• 1 small yellow onion chopped
• 1 green bell pepper diced
• 2 cloves garlic minced
• 2 teaspoons Italian Seasoning
• 24 ounces marinara
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• 3 ounces pepperoni or turkey pepperoni
• 1 (2.25-ounce) can black olives drained
• basil ribbons (optional)

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Bring a large pot of water to boil.  Cook the pasta al dente and drain well.
3. Meanwhile start browning the Italian sausage in a large skillet over medium heat.   When it is about halfway browned add the onion and green bell pepper. Continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to low and add the garlic and Italian seasoning stirring and cooking for 1 minute.
4. Add the marinara and the pizza sauce to the skillet stirring to combine and simmering over low heat. Add the cooked pasta to the sauce and stir to coat.
5. Spoon the mixture into the prepared baking dish and top with the shredded mozzarella cheese, pepperoni, and black olives. Bake covered with foil for 15-20 minutes. Then remove the foil and continue baking for 15-20 minutes or until the cheese is melted and lightly browned. Top with fresh basil ribbons.

12. Caprese Hashbrown Casserole

Caprese Hashbrown Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

An easy breakfast or brunch casserole loaded with potatoes, eggs, tomatoes, fresh basil, and mozzarella cheese.

Ingredients

• 8 large eggs ((or more, see notes))
• 1 cup milk
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1 pint cherry tomatoes ((or grape, or roma, halved or chopped))
• 30 ounces shredded hashbrowns ((approximately) (or cubed, or tater tots))
• fresh basil (for garnish)

Instructions

1. Preheat oven to 375F.
2. In a large bowl, beat together the eggs, milk, dried basil, garlic powder, salt, and pepper.
3. Add the halved cherry tomatoes,1 1/2 cups of the Mozzarella cheese, and hashbrowns and stir to combine.
4. Pour everything into a 9×12 inch baking dish.
5. Sprinkle with the remaining 1/2 cup Mozzarella cheese.
6. Bake until the casserole is cooked through to preference, approximately 45 minutes for cooked thoroughly but not dry.
7. Serve immediately with fresh basil.

13. Homemade Italian Zeppoles

Homemade Italian Zeppoles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’36’, ’36 zeppoles’]

These Homemade Italian Zeppoles are little, round, fried dough balls topped with cinnamon and sugar or powdered sugar. There’s nothing better than fresh homemade zeppoles to celebrate any occasion!

Ingredients

• 40 oz Mazola oil
• 15 oz ricotta
• 5 eggs
• 1/2 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1 zest of a lemon (about 2 tsp)
• 2 cups flour
• 4 tsp baking powder
• pinch of salt
• 1/2 cup sugar
• 1 tsp cinnamon

Instructions

1. In a small dutch oven heat oil to 375 degrees.
2. Using a hand mixer with a paddle attachment or a hand mixer, beat the ricotta and sugar until combined.
3. Drop in eggs one at a time beating well after each addition.
4. Pour in vanilla extract and add lemon zest and beat until combined.
5. Add flour, baking powder and salt and beat.
6. Using a tablespoon, carefully drop dough into the hot oil, frying in batches. Tip: if the dough gets stuck, dip the spoon in a glass of cold water before gathering up the dough. The zeppole should flip over on its own. If not, turn the zeppole over once or twice, cooking until it is golden brown and puffed up. About 2-3 minutes on each side.
7. Once done, remove the zeppole with a slotted spoon and place on paper towels to drain excess oil. Roll in cinnamon-sugar topping.
8. Serve and enjoy!

14. Lemon Bread

Lemon Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

This easy lemon bread recipe makes a soft, moist lemon loaf topped with a sweet citrus glaze. Perfect for breakfast, brunch, or dessert.

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 cup white sugar
• 3 eggs (room temperature)
• ¼ cup mayo or sour cream
• 1 teaspoon vanilla
• ¼ teaspoon lemon extract
• Juice of one lemon
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 2-3 tablespoons milk

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving handles on the sides for easy loaf removal.
3. In a medium mixing bowl, sift together flour, baking soda, baking powder, and salt.
4. In a large mixing bowl using a stand mixer or electric hand mixer, beat butter and sugar until creamy, 1-2 minutes.
5. Add in the eggs, vanilla, lemon juice, zest, mayo or sour cream, and whisk just until combined.
6. Add the flour mixture and mix until combined and smooth, taking care not to overmix.
7. Add the batter to the prepared loaf pan, then smooth the top with a spatula. Bake for 45-50 minutes or until golden brown and the toothpick inserted comes clean.
8. Remove from the oven and let cool in the pan for 10 minutes. Remove the bread and place it on a wire rack to fully cool.
9. In a small bowl, whisk together the glaze ingredients, adding the milk 1 tablespoon at a time, until smooth. Spread on top of the cooled bread and garnish with lemon zest.

15. Savory French Toast

SAVORY FRENCH TOAST is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

Why let breakfast and brunch have all the fun with French Toast? This savory french toast s a take on the classic dish is just as tasty and, possibly, more addictive. The marinara dipping sauce really sets it apart though!

Ingredients

• 1 eggplant (sliced in 1/2″ pieces)
• olive oil
• salt & pepper
• 1 French baguette
• 4 eggs
• 3 tablespoons milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons julienned fresh basil (plus more)
• parmesan cheese for topping
• 2-3 medium garlic cloves (peeled and smashed)
• olive oil
• salt & pepper
• 8 oz. diced tomatoes (drained)
• ½ teaspoon Italian seasoning

Instructions Roasted Garlic Marinara (can be made ahead)

1. Preheat oven or toaster oven to broil.
2. Place garlic cloves on pan covered in foil. Drizzle with olive oil and season with salt and pepper. Broil garlic for 8-10 minutes. This may take longer in a full-size oven.
3. Add salt and pepper to taste – you’ll likely need more salt.
4. Refrigerate marinara sauce in sealed container until ready to serve.

Roasted Eggplant

1. Preheat oven to 400°. Spray a baking sheet with nonstick spray. Lay eggplant slices on baking sheet. Drizzle with olive oil. Top with salt and pepper. Bake 15 minutes or until tender.

Savory French Toast

1. Slice baguette into ½-1-inch pieces.
2. In a baking dish, combine eggs, milk, salt, pepper, and basil. Dip bread slices into egg mixture, coating both sides. Heat large skillet or griddle over medium-high heat.
3. Cook battered bread 3-5 minutes per side until golden brown.
4. In a small food processor*, pulse the roasted garlic cloves. Add in tomatoes, Italian seasoning, ¼ teaspoon each of salt and pepper. Pulse again.
5. Heat marinara sauce. To serve, top 1 cup sauce with roasted eggplant and french toast slices. Top with parmesan cheese. Serve with warm marinara sauce to dip.

16. Pastina with Egg

Pastina with Egg is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: [‘6’, ‘6 people’]

Pastina with egg is a traditional Italian comfort food that uses just a few simple ingredients. Topped with crispy prosciutto, this easy recipe is done in less than 20 minutes and is a hit with both adults and young children alike.

Ingredients

• 2 ounces thinly sliced prosciutto
• 4 1/2 cups chicken broth
• 12 ounces pastina
• 2 large eggs (slightly beaten)
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon black pepper

Instructions

1. Heat a pot over medium heat on the stovetop and gently rip the prosciutto into thin pieces and add to the pot.
2. Cook, stirring frequently until the prosciutto is crispy, about 5-6 minutes. Remove it from the pot and allow it to drain on a paper towel.
3. Add the chicken broth to the pot and bring it to a boil, scraping the bottom of the pot to remove any stuck on bits.
4. Mix in the pastina and cook, stirring occasionally, until it is al dente, about 6-7 minutes. The mixture should be thickened with little to no liquid left.
5. Remove the pot off of the heat and slowly add 1/2 cup of the pastina with the beaten eggs, stirring constantly.
6. Add the egg mixture back to the pot, stirring constantly, until it is completely incorporated.
7. Mix in the parmesan cheese and black pepper and serve the pastina topped with the crispy prosciutto pieces.

17. Tomato Bruschetta

Tomato Bruschetta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This tomato bruschetta recipe is so simple but can deliver phenomenal taste. Fact: you can make something delicious with just a handful of ingredients.

Ingredients

• 8 oz tomato (seeds removed, chopped)
• 8 oz baguette bread (cut into 1-inch slices)
• 4 oz fresh mozzarella cheese (thinly sliced)
• 2 oz onions (chopped)
• 4 tbsp extra virgin olive oil (divided)
• 2 tbsp minced garlic
• 4 tbsp balsamic vinegar
• 2 tsp honey
• 1/8 tsp salt
• 0.5 oz fresh basil (chopped)

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix together 2 tbsp extra virgin olive oil and 2 tbsp minced garlic. Set aside.
3. Brush each bread slice with the garlic mixture and place on a baking sheet. Bake the garlic bread in the oven for 10 minutes or until lightly browned. Remove from the oven and leave to cool.
4. While the bread is baking, make the balsamic glaze: in a small saucepan, heat 4 tbsp balsamic vinegar over medium-low heat for 8 minutes or until reduced by half. Add 2 tsp honey and stir for 2 minutes or until thickened. Turn off the heat and set aside.
5. In a bowl, combine the remaining 2 tbsp extra virgin olive oil, 8 oz tomatoes, 2 oz onions, 1/8 tsp salt, and 0.5 oz chopped basil. Mix well.
6. Arrange the bruschetta: put a slice of fresh mozzarella cheese on each bread slice. Scoop a spoonful of the tomato salad on top of the cheese. Drizzle the balsamic glaze over the top and serve.

18. Orange Ricotta Pancakes

Orange Ricotta Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (120 g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (optional)
• 1/4 teaspoon fine salt
• 1 cup (250 g) ricotta cheese
• 1 large egg
• 3/4 cup (180 ml) milk
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted, plus more for cooking

Instructions

1. 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda (if using), and salt.
2. 2. In another bowl, whisk ricotta, egg, milk, orange zest, orange juice, and vanilla until smooth.
3. 3. Add the wet ingredients to the dry ingredients and stir until just combined; the batter should be slightly lumpy.
4. 4. Heat a nonstick skillet or griddle over medium heat and lightly grease with a small amount of butter or oil.
5. 5. Pour about 1/4 cup (60 ml) of batter for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes; flip and cook 1-2 minutes more until golden.
6. 6. Transfer to a warm plate and repeat with remaining batter. Serve with orange zest, maple syrup, or fresh orange segments if desired.

19. Ricotta Toast

Ricotta Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices sturdy bread (such as rustic or sourdough)
• 1 1/2 cups ricotta cheese (about 340 g)
• 2 tablespoons extra-virgin olive oil, plus more for finishing
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest (optional, for brightness)
• 1 cup cherry tomatoes, halved (optional topping)
• 6–8 fresh basil leaves, torn (optional topping)

Instructions

1. 1. Toast the bread slices in a skillet or toaster until deep golden and crisp on the edges.
2. 2. In a small bowl, stir together the ricotta, salt, pepper, and lemon zest until well combined.
3. 3. Spread a generous layer of ricotta on each toast, then drizzle with a bit of olive oil.
4. 4. If using, top with halved cherry tomatoes and torn basil; finish with a light pinch of salt and pepper to taste.
5. 5. Serve immediately while warm and enjoy.

20. Panettone Bread Pudding

Italian Bread Pudding with Panettone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘9’]

If you are Italian, then you have panettone running through your blood. If not, then there is no doubt you have seen this fruity sweet bread around Christmas time just about everywhere. This Italian Bread Pudding with Panettone is a great way to turn a traditional cake into a delicious dessert.

Ingredients

• 1 1lb Italian panettone, cut into 1-1.5 inch cubes (crusts on)
• 8 large eggs
• 1 cup sugar
• 3¼ cup half-and-half ((or half milk and half heavy cream))
• 1½ tsp orange zest
• 2 tsp orange liqueur (such as Grand Marnier) (optional)
• ⅓ cup sliced almonds (optional)
• powdered sugar for dusting (optional)
• butter for greasing the pan

Instructions

1. In a baking pan or tray, lay the sliced panettone in a single layer, and let it get stale (at least 6 hours or up to overnight). Alternately, toast the panettone in a 350℉ oven for about 10 minutes. If you are short on time, you can skip this step.
2. Preheat the oven to 350℉. Butter a 9×13 baking dish on the bottom and up the sides.
3. In a large bowl, whisk together the eggs and sugar. Add the milk, cream, orange zest and orange liqueur if using. Whisk until well blended.
4. Place the panettone in the buttered pan and spread evenly. Pour the egg mixture over the panettone. Gently press down on the cubes to submerge. Let stand for about 10 minutes.
5. Bake for about 45-55 minutes, until the top is golden brown and the middle is set. (It will puff up a bit and then deflate once it starts to cool). Serve warm, cold, or at room temperature with ice cream or whipped cream. It can also be eaten for breakfast!

21. Broccoli Frittata

Broccoli Frittata Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

This broccoli frittata recipe is perfect for sneaking in some greens first thing in the morning. Great leftover, this broccoli frittata makes one of the healthiest and heartiest quick egg breakfasts possible.

Ingredients

• 2 tablespoon olive oil
• 3 shallots (sliced)
• 5 cloves garlic (minced)
• 1 small head of broccoli (cut into small florets)
• 5 oz. fresh spinach
• salt + pepper
• 1/3 cup green onion (chopped)
• 2 tablespoon chives (chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh cilantro (chopped)
• 15 oz artichoke hearts (one 15 oz can, halved)
• 2.5 tablespoon capers
• 8 eggs (beaten)
• Crumbled goat cheese (optional, omit for dairy free option)
• Red pepper flakes (optional)

Instructions

1. In a large oven-safe skillet over medium high heat add 1-2 tablespoons of olive oil. Once warm, add sliced shallots, minced garlic and a light sprinkle of salt. Mix well. Continue to cook until shallots are soft and garlic is fragrant (approximately 2 minutes), stirring frequently.
2. Next, add broccoli to the skillet and mix.  Continue to cook over medium heat until broccoli begins to soften (approximately 5 minutes), stirring frequently to prevent the shallots and garlic from burning. Add in the spinach, mix and cook until spinach is wilted. Sprinkle with salt and pepper when necessary.
3. While the broccoli is cooking, chop the green onion and fresh herbs. In a large bowl, whisk together the eggs and mix in the green onions and fresh herbs until combined.
4. Once the broccoli is ready, turn heat up to medium high and slowly pour egg mixture over the vegetables. Gently mix the eggs in with the vegetables and top with the halved artichokes and capers.
5. Cook over medium heat until eggs have set, but the top is still runny, approximately 3-5 minutes. Meanwhile, set oven to broil (500 degrees F). Once eggs have set, place entire skillet on the top rack under the broiler.  Bake until the eggs are fully cooked and golden brown, approximately 5 minutes.
6. Remove from oven (use an oven mit!) and serve warm. Garnish with chopped green onion, crushed red pepper, and crumbled feta cheese.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.