Veggie Frittata Breakfast Sandwiches

Veggie Frittata Breakfast Sandwiches
Preparation time
20 mins
Cooking time
60 mins
Easy Recipes
8 people

Veggie Frittata Breakfast Sandwiches.

Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.


Veggie Frittata Breakfast Sandwiches


  • 1 can refrigerated classic pizza crust
  • 3/4 cup shredded Italian cheese blend (3 oz)
  • 1/2 cup finely chopped kalamata olives
  • 1 bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen Mediterranean blend
  • 6 eggs
  • 6 teaspoons basil pesto
  • 2 large roasted red bell peppers (from a jar), cut in half, patted dry


  1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  2. Unroll dough on large cookie sheet; press dough into 16×8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  3. Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  4. To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating