Dei Fratelli Breakfast Recipes
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Dei Fratelli Breakfast Recipes

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 Breakfast in Bed
 Spanish Style Eggs
 Huevos Rancheros
 Italian Breakfast Bake
 Tomato Caprese Frittata
 Brunch Casserole


Prep Time: 20 min | Cook Time: 5 min | Servings: 5
  • 4 Eggs, lightly beaten
  • 8 Corn Tortillas, cut in half
  • 1 Can 14.5oz Dei Fratelli Stewed Tomatoes, drained and rough chopped
  • 1/4 Cup Yellow Pepper, diced
  • 1/4 Cup Red Onion, diced
  • 1 Cup Shredded Monterey Jack Cheese
  • 1/2 Cup Black Beans
  • 1/2 Avocado, diced
  • 1 Jalapeño, thinly sliced
  • 1/2 Cup Sour Cream
  • 1 Lime, cut into wedges
  • A Few Sprigs of Cilantro
Dei Fratelli Chilaquiles


1. Preheat oven to 425°F

2. Arrange tortillas on a sheet tray and place in the oven. Cook until crisp about 15 minutes.

3. Remove tortillas from oven and allow to cool.

4. When tortillas are cool, place in one layer in a large serving dish.

5. Evenly distribute half of ingredients 3-8 on the tortillas.

6. In a non stick pan, cook eggs over medium high heat to scramble them.

7. Spoon eggs over tortillas and evenly distribute rest of ingredients.

8. Garnish with jalapeño, sour cream, cilantro and lime. Serve immediately.

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Breakfast in Bed

  • 1 (14.5 oz) can Dei Fratelli No Salt Whole Tomatoes
  • 4 Eggs
  • 1/2 Cup Low-fat milk
  • 1 tsp Dijon mustard
  • 1/2 tsp Salt
  • 1/2 tsp Thyme leaves, minced
  • 1/4 tsp Black Pepper
  • 1/4 tsp Dry mustard
  • 8 slices Sourdough bread (about 1/2 inch thick)
  • 2 tsp Olive oil
  • 8 slices Gruyere or white cheddar cheese
  • Onion, optional

Cut tomatoes into 1/8- to 1/4-in.-thick slices and lay on paper towels (to soak up some of their juices). Set aside. In a medium bowl, whisk together eggs, milk, Dijon mustard, salt, thyme, pepper, and dry mustard. Soak each bread slice in egg mixture for about 30 seconds. Heat oil in a large pan over medium-high heat. Working in batches of 4 slices, cook bread until browned on one side, 1 minute. Turn bread over and top with 1 slice tomato and 1 slice cheese. Reduce heat to low, cover pan, and cook until cheese melts, about 2 minutes. Garnish with onion slices and serve hot.

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Spanish Style Eggs

  • 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
  • 1/2 Cup Onion, chopped
  • 1/2 Cup Green pepper, chopped
  • 1/2 Cup Celery, chopped
  • 2 Tbsp. Oil
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Basil
  • 8 Eggs
  • 1/2 Cup Cheese, grated
Spanish Eggs

Preparation: Sauté onion, green pepper and celery in oil until soft. Add tomatoes and seasonings. Simmer a few minutes breaking up tomatoes. Pour 1/4 cup sauce into each of 8 custard cups. Break an egg into each and sprinkle with cheese. Bake at 350ºF for 10 to 12 minutes.

Serves 8

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Huevos Rancheros

  • 1 (16 oz) jar Dei Fratelli Original Salsa Mild
  • Olive oil
  • 1/2 medium Onion, chopped
  • 1/2 (6 oz) can Green chilis, diced
  • Chipotle chili powder, adobo sauce or ground cumin to taste (optional)
  • 4 Corn tortillas
  • 4 Eggs
  • Butter
  • 2 Tbsp. Fresh cilantro
Dei Fratelli Huevos Rancheros

Sauté onions with olive oil in large skillet over medium heat until translucent, then add salsa. Add chopped green chilies and optional spices. Bring to simmer, reduce heat to low and stir occasionally for ten minutes. Heat tortillas by coating a separate pan with olive oil, then cooking for a minute or two on each side. Keep warm in oven at 150 degrees. Fry eggs using the same skillet used for tortillas by adding butter over medium-high heat. Cook eggs for three to four minutes for runny yolks, longer for firmer eggs. To serve, spoon sauce onto a plate. Top with warmed tortilla, then egg. Top with more sauce and cilantro

Serves 2-4

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Italian Breakfast Bake

  • 1 can (14.5 oz) Dei Fratelli Seasoned Diced Tomatoes
  • Butter, for greasing the baking dish
  • 1 Cup Multi-grain bread or dense Italian bread, cut into 3/4-inch cubes
  • 3 Tbsp. Olive oil
  • 1 large Onion, diced
  • 2 cloves Garlic, minced
  • 1 1/2 Cups Shredded Parmesan
  • 6 large Eggs, at room temperature
  • 1 Cup Whole milk
  • 1 tsp Salt
  • 1/2 tsp Ground black pepper

Preheat the oven to 375 degrees. Butter a 9 by 13 by 2-inch glass baking dish and add bread cubes.

In a large skillet, heat the oil over medium-high heat. Add the onions and garlic. Cook, stirring constantly about 1 minute. Add the Dei Fratelli Seasoned Diced Tomatoes. Cook until heated through. Pour the tomato mixture and Parmesan cheese over the bread cubes and mix well.

In a large bowl, beat the eggs, milk, salt and pepper together until smooth. Pour mixture over the bread and gently toss to coat.

Place in oven on middle rack. Bake until slightly golden, about 25 to 30 minutes. Remove from the oven and let cool for 5 minutes before serving.

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Tomato Caprese Frittata

  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, well drained
  • 8 Eggs
  • 1/2 Cup Whipping cream
  • 1 Tbsp. Basil leaves, finely chopped
  • 1/4 tsp Red pepper, crushed (optional)
  • 3/4 Cup Provolone cheese (or smoked Mozarella), smoked and shredded
  • Salt to taste
  • 2 Tbsp Olive oil
  • 2 tsp Garlic, finely chopped
  • 2 Cups Baby spinach, coarsely chopped
  • 6 oz Mozzarella ciliegine balls, halved or fresh Mozzarella sliced 1/4 inch thick
  • 8 Basil leaves, whole
  • 2 Cups Arugula, if desired
  • 1/4 Cup Balsamic vinaigrette, if desired


Preheat oven to broil.

In a medium bowl, whisk together eggs, whipping cream, basil, and if desired, crushed red pepper until well combined. Stir in smoked cheese. Season with salt to taste. Cover; set aside.

In a 10-inch oven proof nonstick skillet, add 2 tablespoons olive oil and garlic. Cook garlic for about 1 minute. Stir in tomatoes and spinach; cook, stirring, 2-3 minutes. Pour the egg mixture into the skillet over the tomato-mixture. Cook frittata until almost set, running spatula around edges to allow uncooked mixture to flow underneath. When edges are set and top is only slightly soft but not runny, arrange the mozzarella slices and whole basil leaves over top of frittata in a decorative manner. Place frittata (in skillet) under the broiler. Broil until the top is set and golden brown on top, about 4-6 minutes.

To serve, cut frittata into 8 wedges. If desired, serve each wedge with a side of arugula; drizzle arugula with balsamic vinaigrette. Serve immediately.

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Brunch Casserole

  • 1 can (28 oz) Dei Fratelli Stewed Tomatoes, drained, reserve juice
  • 1 pound sliced bacon
  • 1 pound breakfast sausage
  • 6 slices American cheese
  • 6 English muffins
  • 1/2 tsp ground black pepper
  • 1/2 white onion, roughly chopped
  • For Poached Eggs
  • 3 large eggs, cracked and separated
  • 1/4 cup white vinegar
Dei Fratelli Tomato Brunch Casserole - Tomato Recipe

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and shingle bacon on top. Place bacon in oven and bake for 10 minutes. Bacon should be crispy with fat rendered. Cool to room temperature and chop. Heat a skillet over medium high heat. Add the breakfast sausage to the skillet and brown the meat until crispy. Remove the sausage bits from the pan and reserve. In the same pan, add chopped onion and cook until translucent with brown edges and crunchy bits. Combine the reserved fat, chopped bacon, sausage, drained tomato, onions, black pepper and torn English muffins in a big bowl. Toss to incorporate all ingredients. Place 1/3 of the mixture in a 9 x 13 inch casserole. Add 2 slices of cheese, and then add the remaining casserole mixture and then the remainder of the cheese. Pour the reserved tomato juice evenly over the finished casserole. Place in the oven and bake for 15 -18 min. While the casserole is baking heat two quarts of water and the vinegar to a simmer. Once simmering, carefully swirl the water and add the eggs one at a time. Cook 7 minutes. Top casserole with poached eggs.

Chef Tip: Substitute hot sausage for that extra kick!

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