Fig, Pancetta, and Goat Cheese Brunch Casserole


This easy casserole is made the night before for an easy and stress-free brunch.

Fig, Pancetta, Goat Cheese Brunch Casserole
Photo: Andy Lyons
Prep Time:
30 mins
Chill Time:
2 hrs
Bake Time:
30 mins
Total Time:
3 hrs


  • 2 tablespoon butter

  • 1 pound yellow onions, peeled, halved, and sliced 1/4-inch thick

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt

  • ¼ teaspoon dried thyme, crushed

  • 4 - 6 ounce thinly sliced pancetta

  • 7 - 8 cup ciabatta or crusty baguette bread, cut into 1 1/2-inch cubes

  • 8 ounce fresh goat cheese

  • ¾ cup dried figs, stems removed and cut into 1/2-inch pieces

  • 9 eggs

  • ½ cup extra-virgin olive oil

  • ½ cup whipping cream

  • ½ cup freshly grated Parmesan cheese

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly grated nutmeg

  • 2 tablespoon snipped fresh rosemary, coarsely chopped


  1. Butter a 3-quart baking dish; scatter the bread in the dish and set aside. In a large skillet heat the 2 tablespoons butter over medium heat. Add the onions, sugar, and 1/2 teaspoon salt. Cook and stir for 10 minutes. Add thyme and cook for 10 minutes more, stirring occasionally. Onions should be tender and lightly browned. Spoon over bread in dish.

  2. Return the skillet to the heat. Add pancetta slices and cook until lightly browned, but not crisp. Crumble goat cheese over onion mixture and top with pancetta and figs.

  3. In a large mixing bowl whisk the eggs well until blended. Whisk in the olive oil and cream until very well blended. Whisk in Parmesan, 1/2 teaspoon salt, and nutmeg. Pour egg mixture over layers in dish. Cover and chill at least 2 hours or overnight.

  4. Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F. In a small bowl stir together rosemary with just enough olive oil to coat and a pinch of kosher salt. Uncover dish; sprinkle casserole with rosemary mixture and several grinds of black pepper. Bake for 30 to 40 minutes until puffed and golden brown. Remove and cool on a wire rack for 10 minutes before serving. Sprinkle with additional fresh rosemary, if desired.

Nutrition Facts (per serving)

409 Calories
28g Fat
24g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 409
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 180mg 60%
Sodium 577mg 25%
Total Carbohydrate 24g 9%
Total Sugars 7g
Protein 15g
Vitamin C 2.9mg 15%
Calcium 150mg 12%
Iron 1.6mg 9%
Potassium 214mg 5%
Folate, total 26.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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