Easy Italian Breakfast Casserole
We all enjoy having new and improved recipes for every meal. This wonderful and Easy Italian Breakfast Casserole Recipe is an amazing addition to your morning breakfast. This is a perfect dish to share with your friends and family and they will be for sure coming back for seconds.
Easy Italian Breakfast Casserole Recipe
This Easy Italian Casserole is a great and flavorful dish for the family. This casserole is filled with incredible flavors such as pancetta, sundried tomatoes, basil, parmesan, and Italian bread. All baked with a delicious egg, milk, garlic, and Italian seasoning mixture. The best part is that the Italian bread soaks up the egg making this dish not taste completely eggy. This is a great addition to your favorite cook book!
- Pancetta– This will be the meat added to the casserole.
- Italian bread- This will soak up the egg to make the recipe less eggy.
- Basil– Best to use fresh basil and have it chopped.
- Tomatoes- Be sure to use Sundried tomatoes and have them chopped.
- Parmesan cheese– You can grate your own or buy it.
- Eggs– Be sure to have your eggs at room temperature.
- Milk– You can use whole or 2% milk.
- Garlic- Be sure to buy garlic paste.
- Italian seasonings- This will be for additional flavor.
- Salt- This will bring out the flavors in the recipe.
- Pepper– The pepper will be for taste.
- Parsley– This will be used for garnish.
How to Make an Italian Breakfast Casserole Recipe
Using a small pan over medium heat, cook the pancetta until crispy, then, set aside.
Use a baking dish or smaller casserole dish about 9×9 inches. Add a layer of the bread, basil, tomatoes, pancetta, and parmesan to cover the bottom. Then repeat again.
Beat together the eggs, milk, seasoning, salt, and pepper in a bowl or large measuring cup. Pour onto the layers you made.
Close off top with foil and let it sit in the fridge for 2 hours or overnight (Recommended)
Set oven to 350 degrees for 30 minutes with the foil on top. Take the foil off and cook for an additional 15 minutes.
Take out and garnish with parsley, the cool for 10 minutes before cutting and serving on a plate.
Can I Make This Breakfast Casserole Ahead of Time?
You want to make this casserole 8 hours before it is time to bake it. This gives it time to soak up the egg mixture and create the great taste you are looking for. If you do not give it the chill time, the bread will not have a chance to soak up the egg.
What Vegetables Can I Add to This?
You can add as many vegetables as you want to this breakfast casserole. Some additional vegetables you can add are ones you would normally use in an omelet. You can add things like spinach, onions, peppers, and more.
More Easy Breakfast Ideas
- Overnight Croissant Breakfast Casserole
- Slow Cooker Breakfast Casserole Recipe with Sausage
- Savory Breakfast Bundt Cake
- Crescent Bacon Breakfast Ring
- Chicken Pancakes for Breakfast…Bock Bock!
Easy Italian Breakfast Casserole Recipe
- 5 ounces pancetta
- 5 cups italian bread cubed into 1-inch pieces
- ¼ cup fresh basil chopped
- ¼ cup sundried tomatoes chopped
- 1 cup parmesan cheese
- 6 large eggs
- ⅔ cup whole milk
- 1 tablespoon garlic paste
- ½ teaspoon Italian seasonings
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Parsley for garnish
- Cook the pancetta in a small pan over medium-high heat until crispy, set aside.
- In a 9x9-inch baking dish or smaller casserole dish, layer half of the cubed bread, basil, sundried tomatoes, cooked pancetta, and parmesan to cover the bottom of the pan. Then repeat the layer.
- In a mixing bowl or large measuring cup, beat together the eggs, milk, garlic pasta, italian seasonings, salt, and pepper. Pour over the top of the bread layers.
- Cover with aluminum foil and refrigerator for at least 2 hours, preferably overnight.
- Bake covered with aluminum foil at 350 degrees F for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes.
- Remove and garnish with fresh parsley, let sit for 10 minutes before slicing and serving.
- Recipe Notes:
- Bacon or crumbled italian sausage can be used instead of pancetta, just make sure to cook it before adding it to the casserole.
- If you like your breakfast casseroles cheesy, go ahead and add a ½ cup of mozzarella to the mix.
- If you do not have garlic paste, you can use minced garlic but I would cook it during the last minute of cooking the pancetta. You can also use a ½ teaspoon of garlic powder.
- French bread can be used if you can’t find Italian bread. Traditional sandwich bread is too soft and won’t soak up the egg mixture like it’s supposed to.