Cheesy Breakfast Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
Scale
- 1 (250 g) package pancetta
- 1 medium white onion, peeled and diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored and diced
- 6 eggs
- 1/3 cup milk
- 1 (20 oz) bag frozen breakfast potatoes, thawed
- 2 cups shredded cheddar (I prefer old strong cheddar)
- 1/4 teaspoon freshly-ground black pepper
- (optional topping: thinly sliced green onions)
Instructions
- Preheat oven to 375 degrees F.
- In a medium pan, cook panetta over medium-high heat until crispy. Remove pancetta with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tbsp of grease in the pan, discarding the rest. Add the onion and red pepper to the pan, and saute for 5 minutes until cooked. Add the garlic and cook for an additional 2 minutes until fragrant. Pour the vegetables into the mixing bowl with the pancetta. Add the potatoes and 1 1/2 cups cheese to the mixing bowl. Stir to combine.
- In a separate bowl, whisk together the eggs, milk and black pepper until combined. Then add them to the potato mixture, and stir to combine. Pour the mixture into a 11×7-inch or a 9×9-inch baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 20 minutes. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown. Remove and let the casserole rest for 5 minutes. Top with green onions and serve!