Ingredients For carmelized onion and potato breakfast casserole
golden potatoes, sliced into 1/4 inch slices
olive oil, extra virgin
pancetta, chopped or bacon
vidalia onions, sliced
eggs, lightly beaten
gruyere or swiss cheese, shredded
rosemary sprigs, snipped
freshly ground black pepper
How To Make carmelized onion and potato breakfast casserole
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.
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