Caramelized Onion and Potato Breakfast Casserole

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  • Makes: 8 servings
  • Prep: 45 mins
  • Chill: 4 hrs to 24 hrs
  • Bake: 45 mins 350°F

Caramelized Onion and Potato Breakfast Casserole

Directions

  1. In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
  2. Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.
  3. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

From the Test Kitchen

Make-Ahead Tip

Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

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Nutrition Facts (Caramelized Onion and Potato Breakfast Casserole)

  • Per serving:
  • 250 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 180 mg chol. ,
  • 535 mg sodium ,
  • 22 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 13 g pro.
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