When your sleepover guests come a callin’, always be prepared with this dish of excellence! The Perfect Breakfast Casserole will lure them to the breakfast table in no time! Layered with hash browns, savory pancetta, a superbly seasoned egg mixture, and some fontina and cheddar cheeses, this easy but superior bake will definitely hit the spot. Start the day with your lovely guests and The Perfect Breakfast Casserole. It’s so good, they may never want to leave!
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 ground black pepper
- 2 ounces pancetta or bacon, finely chopped
- 3 cups frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 2 cups 2% milk
- 1 cup fontina cheese, shredded, divided
- 1 cup cheddar cheese, shredded, divided
- 1/4 cup fresh parsley, minced, plus more, whole leaves, to taste, for garnish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/4 teaspoon ground nutmeg
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 over medium heat, add the onion and the olive oil and sauté until the onions are tender.
Step 4 –Add the garlic to the onion and cook, about 1 minute.
Step 5 –Add the spinach, the salt, and the ground black pepper to the onion mixture and stir to combine.
Step 6 –Transfer the spinach mixture from the heat. Set it aside.
Step 7 –In a clean, large skillet over medium heat, add the pancetta and cook until it is crisp.
Step 8 –Use a slotted spoon to transfer the cooked pancetta to a paper-towel-lined plate to drain.
Step 9 –In the bottom of the prepared baking dish, add the hash browns, the spinach mixture, and the cooked pancetta.
Step 10 –In a large bowl, add the eggs, the milk, 1/2 cup of the fontina cheese, 1/2 cup of the cheddar cheese, 1/4 cup of the minced parsley, the Worcestershire sauce, the ground mustard, and the nutmeg and whisk to combine.
Step 11 –Evenly pour the egg mixture over the pancetta layer and sprinkle with the remaining fontina cheese and the remaining cheddar cheese.
Step 12 –Bake the breakfast casserole until a knife inserted into the center comes out clean, about 30-35 minutes.
Step 13 –Transfer the casserole to a wire rack and let it stand, about 10 minutes.
Step 14 –Serve the casserole garnished with the extra parsley leaves.
