Breakfast Casserole with Artichokes and Pancetta
As a Midwest girl, I love a breakfast casserole. This lightened-up version uses hash brown potatoes, pancetta, and artichoke hearts. Great for a brunch with friends!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8
- Category: Breakfast / Brunch
Ingredients
- 1 lb frozen shredded potatoes (hash browns), thawed
- 4 oz diced pancetta
- 8 green onions, sliced
- 1 clove garlic, minced
- 2 cups fresh arugula (about 2 oz)
- 6 oz chopped artichoke hearts
- 8 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon your favorite hot sauce
- salt and pepper
- 1 1/4 cup grated sharp cheddar
Instructions
- Preheat the oven to 400F degrees.
- Line the roasting pan with hash brown potatoes and set aside.
- In a small roasting pan, sauté pancetta and green onions until pancetta is crispy and green onions are soft about 8-10 minutes.
- Top the hash brown potatoes with the onion/pancetta mixture. Layer that with the arugula and artichoke hearts.
- In a medium bowl, beat the eggs with milk, mustard, dill, hot sauce and a pinch of salt and pepper and 1 cup of the cheese. Pour that mixture over the hash browns. Top with the remaining 1/4 cup cheese. Bake in a preheated oven for 35-40 minutes until eggs are set and the top is nice and brown. Let sit for 10 minutes before slicing and serving.