Smorgasbord Breakfast Casserole
There is no one in this world who is to ~basic~ for brunch. Brunching is the perfect option for getting people together a little earlier, enjoying some sunshine & let’s be honest.. getting a smorgasbord of options for your plate! Oh & don’t forget the option for a good glass of prosecco on a Sunday early afternoon - nothing better! I loooooove a good egg casserole / strata (whatever your wanna call it) & it’s usually a 99% chance it’s an option in my book. Clean out your fridge, add ANYTHING & it basically is guaranteed to come out great. Cheers to a good smorgasbord 🥂& the always there egg casserole.
Ingredients:
Great for a crowd! Serves ~12 or more with smaller slices!
12 eggs
1/3 cup of half & half
~3/4 pound of baby potatoes (or any potatoes you have! I like the tri color bc the are pretty...)
1 small shallot
1 roma tomato
~1/3 cup scallion, top of the scallion for garnish
package of chopped pancetta
~1.5 cups cheese (whatever kind! I used half cheddar half parm! But anything shredded works!)
salt & pepper
red pepper flake
olive oil & garlic to roast potatoes
How To:
roast your taters! Chop into small pieces (petites I chopped into 4s) and arrange on a lined tray. Drizzle with olive oil and chopped garlic, toss & roast on 400 for about 25 min until crisp. LET COOL COMPLETELY
chop all the veggies into small pieces - chop tomato, shallot & scallion
Add 12 eggs + half & half + salt & pepper to a bowl. Whisk until eggs are fully scrambled
using a 13x9 baking dish, spray the inside w oil or grease it w butter. Add eggs + veggies + COOLED potatoes + chopped pancetta + cheese + red pepper flake
give everything a good stir with a fork in the dish until everything is all mixed up & the cheese is completely mixed in
put in the oven at 375 for ~45 minutes check often - once the top starts to brown it’s done! Feel free to add some extra cheese on top & brook if you choose!
garnish with scallion greens & serve! **small cake spatulas are very helpful for serving
The Perfect Brunch Pair