Italian breakfast casserole – Recipe

Saturday morning:

 

Sometimes I will get up and throw together this casserole for the family on weekend mornings. I started out adding things I enjoy to eggs and we have finally settled on this recipe. But it is fairly simple, and you can add ingredients according to what you like. I use either pancetta or bacon, but I prefer pancetta. You can also add Italian sausage instead of the pancetta or bacon. This is a fun way to get the family together for a sit-down breakfast. I also recommend serving with Italian espresso or cappuccino.

 

Ingredients (serves 5):

 

1 pound – bacon or pancetta
12 – large eggs
2 cloves – garlic, minced
2 4-ounce cans, sliced mushrooms, drained
Salt and pepper to taste
¼ teaspoon – red pepper flakes
3 – fresh tomatoes, diced
½ cup – breadcrumbs (I use the Vigo Italian breadcrumbs with Romano cheese)
4 ounces – parmesan cheese, grated

 

Preparation:

Preheat over to 350 degrees F. Cook the bacon or pancetta and place on a paper towel to drain – then dice it up. Add the eggs to a large bowl and beat them. Add the bacon or pancetta, garlic, mushrooms, salt and pepper, red pepper flakes, and tomatoes and mix. Sometimes I mix the tomatoes in with the eggs and other times I place slices on top of the casserole after it has cooked. Actually I like the tomatoes mixed in the best. Pour into a 9 x 12 inch baking dish lightly oiled. Use a rubber cake spatula to get all the egg out of the bowl. Top the egg mixture with parmesan cheese followed by the breadcrumbs.

 

Casserole before it has cooked.

 

Bake for 40 minutes. We enjoy serving it with toast and orange juice. Enjoy!

 

Cooked casserole – I actually prefer dicing the tomatoes and mixing them in with the eggs, but sometimes we add them after the dish is cooked.

 

Serve with toast and orange juice.

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