Friday, December 18, 2015
Cheesy Pancetta Croissant Breakfast Casserole
Christmas morning is a time to spend with family not cooking in the kitchen which is why I love make ahead breakfast casseroles that you can just pop in the oven. My Pancetta casserole is a spicy addition to the breakfast table. If you prefer a more traditional casserole substitute ground pork sausage or bacon for the pancetta. Either way is delicious!
8 oz. Pancetta
1 1/4 cups (5 oz.) shredded Parmesan cheese
1 teaspoon table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups (8 oz.) shredded Mozzarella cheese
1. Cook Pancetta 4 minutes in a skillet over medium-high heat, drain on paper towels. Cut into bit size pieces. Toss together Pancetta, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.
2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.
3. Preheat oven to 350°. Uncover casserole, and sprinkle with Mozzarella. Bake 45 minutes or until golden. Let stand 10 minutes.