Carmelized Onion and Potato Breakfast Casserole

Marsha Gardner


What a yummy breakfast casserole without the bread and potatoes in it's place. I love potatoes for breakfast and this makes an easy way to have them with your eggs.

pinch tips: How to Use a Whisk




45 Min


50 Min


4 c
golden potatoes, sliced into 1/4 inch slices
1 Tbsp
olive oil, extra virgin
2 oz
pancetta, chopped or bacon
3 c
vidalia onions, sliced
6 large
eggs, lightly beaten
1/4 c
1 c
gruyere or swiss cheese, shredded
1 tsp
kosher salt
1 tsp
rosemary sprigs, snipped
1/2 tsp
freshly ground black pepper

Directions Step-By-Step

In a large saucepan cook potatoes, covered in boiling salted water about 5 minutes or until slightly tender but still firm. Drain and set aside.
In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside.
Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
Lightly butter a 2 quart rectangular baking dish. Spread potato mix into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, pepper and rosemary; stir until well mixed. Pour evenly over potatoes in baking dish.
Cover and chill for at least 4 hours or up to 24 hours.
Preheat oven to 350-degrees. Bake uncovered for 45-50 minutes or until golden and a knife inserted into the center comes out clean. Let stand 15 minutes before serving.
This casserole may be made and served the same day by omitting the chilling step.

About this Recipe

Course/Dish: Eggs