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

Preparation

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.

Enjoy!

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