Egg & Onion Casserole

Bree, Baked Bree

It might be said that I am not a morning person. It takes me a good hour to wake up and even longer than that to be ready to eat something. The weird thing is, I love brunch. Recently, my family has started a tradition of going to brunch on Sunday. We wake up slowly and head out around 11. We rarely go to the same place twice, and it is now something that we all look forward to each week.

I also love to cook brunch at home. But when I do, I have to get it started the night before. It allows me to wake slowly, and still make a gorgeous breakfast. You can bake this egg casserole right after you put it together, but I think that it tastes better after a night in the fridge. All of the ingredients make nice and when you bake it off, you have an incredibly satisfying and beautiful breakfast. I round it out with some fresh fruit and a mimosa.

Egg & Onion Casserole
By Bree


4 cups Yukon Gold potatoes, peeled and sliced into thin slices
1 tablespoon olive oil
2 ounces pancetta, thickly sliced
4 tablespoons butter
3 cups sweet onions, thinly sliced
6 eggs
1/2 cup milk
1 cup White Cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme


In a large pot of boiling water, cook potatoes for 5 minutes, or until slightly tender. Drain and set aside.

In a large sauté pan, heat oil over medium-high heat. Add pancetta and cook until lightly brown, about 5 minutes. Remove from the pan with a slotted spoon, and drain on paper towels. Leave 1 tablespoon of the drippings in the pan and add butter and onions. Reduce heat to medium-low and cook for 20 minutes. The onions should be completely soft and lightly brown. Add potatoes and pancetta to the pan and toss gently.

Preheat oven to 350°F. Butter a 9×13 pan. Spread the potato mixture into the bottom of the pan.
In a bowl, whisk together eggs and milk. Add cheese, salt, pepper, rosemary and thyme.
Pour egg mixture over potatoes. To make ahead, cover with plastic wrap and chill 4 hours or overnight.

Bake uncovered for 45 to 50 minutes until golden brown and completely set. Let stand for 15 minutes before slicing.

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2 thoughts on “Egg & Onion Casserole

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  1. I love these recipes, have printed most of them, time for apple fest time. they all look delicious.

    • realbutter said:

      Glad to hear it, Jeannette. Let us know how they turn out!