Italian Breakfast Casserole

READY IN: 1hr 20mins
Recipe by ratherbeswimmin'

Serve with focaccia.

Top Review by klteplitz

Tried this recipe for brunch this morning. It was excellent, moist, tasty with balanced spices. I did make two very minor modifications: added diced (par boiled) potatoes and a little fennel. Will become a go-to recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.
  2. Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
  3. To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
  4. In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
  5. Add pancetta/vegetable mixture to eggs; fold in mozzarella.
  6. Pour mixture into a lightly oiled 13x9 inch baking dish.
  7. Sprinkle with parmesan cheese.
  8. Bake, about 40 minutes, until set; let stand for 10 minutes.
  9. Cut into squares and serve.

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