carmelized onion and potato breakfast casserole

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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 Review
serves 8
prep time 45 Min
cook time 50 Min

Ingredients For carmelized onion and potato breakfast casserole

  • 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 lg
    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
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How To Make carmelized onion and potato breakfast casserole

  • 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.

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