Carmelized Onion and Potato Breakfast Casserole

Marsha Gardner

By
@mrdick1950

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.


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Serves:

8

Prep:

45 Min

Cook:

50 Min

Ingredients

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
butter
6 large
eggs, lightly beaten
1/4 c
milk
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

1
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.
2
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.
3
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.
4
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.
5
Cover and chill for at least 4 hours or up to 24 hours.
6
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.
7
This casserole may be made and served the same day by omitting the chilling step.

About this Recipe

Course/Dish: Eggs