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.

★★★★★ 1 vote
45 Min
50 Min


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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

How to Make Carmelized Onion and Potato Breakfast Casserole


  • 1In a large saucepan cook potatoes, covered in boiling salted water about 5 minutes or until slightly tender but still firm. Drain and set aside.
  • 2In 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.
  • 3Add 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.
  • 4Lightly 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.
  • 5Cover and chill for at least 4 hours or up to 24 hours.
  • 6Preheat 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.
  • 7This casserole may be made and served the same day by omitting the chilling step.

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About Carmelized Onion and Potato Breakfast Casserole

Course/Dish: Eggs

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