Italian Breakfast Casserole |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Serve with focaccia. Ingredients:
1 cup diced pancetta |
vegetable oil, if needed |
1 cup chopped yellow onion |
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper |
4 ounces mushrooms, sliced |
1 -2 garlic clove, minced |
10 large eggs |
1 1/2 cups milk |
1/4 cup all-purpose flour |
2 tablespoons chopped parsley |
1 tablespoon chopped fresh basil |
1/2 teaspoon dried oregano |
1 teaspoon salt |
fresh ground black pepper |
1 1/2 cups grated mozzarella cheese |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
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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