"Pancetta and Cheese" Breakfast Casserole
I also like to make and take a breakfast casserole when we tailgate....
Makes life so easy.
4 cloosely packed day-old bread, and good hearty bread (i like challah or sourdough)
2 Tbspolive oil, extra virgin
1 mediumonion, thinly sliced
1/2 tspkosher salt
1/2 lbpancetta, thickly sliced, diced
1/2 tspdry mustard, i prefer coleman's
1/4 tspfreshly grated nutmeg
1 cgruyere cheese, grated
How to Make "Pancetta and Cheese" Breakfast Casserole
- Grease an 8-inch square baking dish and throw in the cubed challah.
Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden brown color), about 15 minutes.
- In another heavy saucepan, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.
- Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with salt and pepper.
- Sprinkle pancetta over the bread cubes, then layer onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.
Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.
- In the morning, preheat the oven to 350-degrees (take the casserole out of the fridge while the oven is preheating). Bake, uncovered, for 30-35 minutes, or until the edges are bubbling and the top begins to brown.
Serve with a green salad, some asparagus, or just a tall Bloody Mary.