Buon Natale! Looking for the perfect holiday breakfast recipe? Timpano is a delicious baked dish from Italy, consisting of a crisp shell and potatoes, pasta, or rice, layered with other tasty ingredients. This version combines the best parts of breakfast, potatoes, scrambled eggs, bacon, sausage, and sauteed veggies. You can easily prepare all the fillings ahead of time, then simply make the dough, assemble, and bake on the morning of.
On the Ingredients
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
- Potatoes are starchy root vegetables first cultivated in the Peru/Bolivia region at least 2,500 years ago. Today, they’re a staple all over the world. Potatoes contain vitamins, minerals, and antioxidants, though it’s important to note that much of those are in the skin, so peeling potatoes will reduce that amount of healthful components. Potatoes are incredibly versatile and can be used in a wide range of dishes from cuisines all over the globe.
Recipe Notes and Substitutions
You can easily replace the eggs with Just Egg and the sausages and bacon with plant-based alternatives if you’re vegan.
Breakfast Timpano
8
servings30
minutes45
minutes1
hour15
minutesBuon Natale! Looking for the perfect holiday breakfast recipe? Timpano is a delicious baked dish from Italy, consisting of a crisp shell and potatoes, pasta, or rice, layered with other tasty ingredients. This version combines the best parts of breakfast, potatoes, scrambled eggs, bacon, sausage, and sauteed veggies. You can easily replace the eggs with Just Egg and the sausages and bacon with plant-based alternatives if you're vegan. You can easily prepare all the fillings ahead of time, then simply make the dough, assemble, and bake on the morning of.
Ingredients
- Dough Ingredients
3 1/2 cups all-purpose flour
1 tsp salt
1 1/4 cups water
5 tbsp olive oil
- Filling Ingredients
olive oil for pan
1 medium golden potato (chopped into bite-sized pieces)
1 medium sweet potato (chopped into bite-sized pieces)
3 yellow onions (chopped)
2 red peppers (chopped)
2 cloves garlic (minced)
1/2 lb bacon
12 oz breakfast sausages
12 eggs
salt and pepper to taste
4 cups shredded cheddar cheese
Directions
- Sauté the potatoes and sweet potatoes over medium-low heat, stirring regularly—salt and pepper to taste. We cooked our potatoes and sweet potatoes separately and did one half of the timpano with each. You can use them together, if you prefer.
- Sauté the onions over medium-low heat, seasoned with salt and pepper. When they begin to turn translucent, add the peppers. Continue to sauté until the onions are brown and soft. Remove from heat.
- Cook the sausages and bacon. Beat the twelve eggs in a bowl, salt, and pepper to taste. Scramble the eggs until they are still wet but clumping together. Remove them from the pan and set them aside.
- Preheat the oven to 425° F.
- Sift the flour into a mixing bowl and stir in the salt. Combine the water and olive oil and pour it into the flour. Using your hands, mix until combined into a sticky dough, then kneed, adding a little flour as needed, until you have a smooth, springy dough. Cover it with a damp towel and let rest for five minutes.
- Turn the dough onto a floured surface and roll out to 1/6-inch thickness.
- Carefully transfer the dough to a large dutch oven, arranging it to line the interior and hang a bit over the edges.
- Layer your ingredients like so: potatoes and sweet potatoes, half the cheese, onions and peppers, bacon, eggs, the rest of the cheese, and finally the sausage. Fold the edges over the top, sealing in the layers.
- Bake uncovered for 45 minutes until the top is golden brown. Remove from the oven and let cool for 30 minutes. Run a knife around the edge of the timpano and turn it out onto a plate. Wait 5 minutes more, then slice into wedges and serve.
