Italian Breakfast Casserole

Name: Italian Breakfast Casserole
Ingredients: 1 cup diced pancetta; vegetable oil, if needed; 1 cup chopped yellow onion; 1/2 cup chopped green bell peppers or 1/2 cup red bell pepper; 4 ounces mushrooms, sliced; 1 -2 garlic clove, minced; 10 large eggs; 1 1/2 cups milk; 1/4 cup all-purpose flour; 2 tablespoons chopped parsley; 1 tablespoon chopped fresh basil; 1/2 teaspoon dried oregano; 1 teaspoon salt; fresh ground black pepper; 1 1/2 cups grated mozzarella cheese; 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

16 ingredients

9 steps

Ingredients

1 cup diced pancetta
vegetable oil, if needed
1 cup chopped yellow onion
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
4 ounces mushrooms, sliced
1 -2 garlic clove, minced
10 large eggs
1 1/2 cups milk
1/4 cup all-purpose flour
2 tablespoons chopped parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
1 teaspoon salt
fresh ground black pepper
1 1/2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Directions

1

Preheat oven to 350°; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.
2

Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
3

To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
4

In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
5

Add pancetta/vegetable mixture to eggs; fold in mozzarella.
6

Pour mixture into a lightly oiled 13x9 inch baking dish.
7

Sprinkle with parmesan cheese.
8

Bake, about 40 minutes, until set; let stand for 10 minutes.
9

Cut into squares and serve.