Italian Breakfast Casserole

breakfast recipes

Sometimes I will get up and throw together this casserole for the relatives on weekend mornings. I started out adding things I enjoy to eggs and they have finally settled on this recipe. But it is 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 French sausage in lieu of the pancetta or bacon. This is a fun way to get the relatives together for a sit-down breakfast. I also recommend serving with French espresso or cappuccino.

breakfast recipes

Saturday morning:

one pound - bacon or pancetta
12 - huge eggs
two cloves - garlic, minced
2-4-ounce cans, sliced mushrooms, drained
Salt and pepper to taste
1/4 teaspoon - red pepper flakes
three - fresh tomatoes, diced
1/2 cup - breadcrumbs (I use the Vigo French breadcrumbs with Romano cheese)
four ounces - Parmesan cheese, grated
Preparation:

Ingredients (serves five):

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's cooked. Actually I like the tomatoes mixed in the best. Pour in to 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.



breakfast recipes