Tired of eating those dry, flavorless bars in the morning? Drop the box and start your day off with a better taste thanks to Step-Up Breakfast Casserole! Cheesy, fluffy, and filled with tender, nourishing veggies, salty, meaty pancetta, and crunchy hashbrown potatoes, wouldn’t you say this bake is multiple tiers above what you’re used to eating?! We think so. You deserve the best! So step-up your breakfast game with Step-Up Breakfast Casserole!
Ingredients
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces sliced pancetta or bacon, finely chopped
- 3 cups frozen shredded hashbrown potatoes, thawed
- 8 large eggs
- 2 cups 2% milk
- 1 cup fontina cheese, shredded and divided
- 1 cup cheddar cheese, shredded and divided
- 1/4 cup fresh parsley, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
- ground pepper, to taste
- parsley, optional, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet, sautĂ© the onions in the oil over medium heat until tender, about 5 minutes.
Step 4 –Add the garlic to the onion and cook until fragrant, about 1 minute.
Step 5 –Stir the spinach, the salt, and the pepper into the onion mixture.
Step 6 –In another skillet over medium heat, cook the pancetta until crisp, about 5-8 minutes.
Step 7 –Transfer the cooked pancetta to paper towels with a slotted spoon to drain the excess grease.
Step 8 –In the prepared baking dish, layer the hashbrowns, the spinach mixture, and the cooked pancetta.
Step 9 –In a large bowl, whisk the eggs, the milk, 1/2 cup of the fontina cheese, 1/2 cup of the cheddar cheese, the parsley, the Worcestershire sauce, the mustard, and the nutmeg together.
Step 10 –Pour the egg mixture over the casserole and sprinkle it with the remaining fontina cheese and the remaining cheddar cheese.
Step 11 –Bake, uncovered, until a knife inserted in the center comes out clean, about 30-35 minutes.
Step 12 –Let the casserole stand for 10 minutes.
Step 13 –Sprinkle with the pepper and garnish with the parsley.
Step 14 –Serve.