As you may have guessed, by my sporadic blogging this week, I am in a bit of a busy season, like the rest of you. 🙂 Life has been filled with many blessings that we have been enjoying. We are finally leading up to a couple of days where we will get to catch our breath! Between making cinnamon rolls for my husband’s office, and cake pops for my daughter’s Christmas Concert reception, and gifts for our friends and family, and enjoying my favorite Christmas music, we have had our hands and hearts full. It has been a blessed time!
In the midst of running to and fro, this morning, it was our turn to bring breakfast to our Mom’s Inc Meeting. I didn’t have time to begin a casserole last night, so I decided on a scramble. And, this time I wanted something with more veggie and less meat so I opted for the combination you see below. The instructions explain how to make it all as a scramble, but you could also make it as a baked casserole if you prefer that style. So, next time you are making breakfast for a crowd, or your family, give this recipe a try. You won’t be disappointed. 🙂
Ingredients
8 ounces Pancetta, Diced
8 ounces Onions/Shallots, Diced
12 ounces Baby Zucchini, cliced
3 Tomatoes, seeded and chopped
1 cup Basil, chopped
3 cups Baguette, cubed
1 cup half and half (could use whole milk)
1 lb Brie Cheese, cubed
18 eggs, beaten
1 teaspoon salt
Instructions:
Saute your pancetta with the onions and shallots (I purchased mine onions/shallots at Trader Joes, already diced. The mixture included garlic as well. They also carry pancetta pre-diced which is a great time saver).
When they begin to turn brown, add your sliced zucchini and cook until it begins to soften.
In the meantime, mix together your half and half, eggs, salt and cubed baguette and allow the baguette to soak up some of the egg mixture.
Add your egg/baguette mixture into your electric frying pan and press down. Allow it to cook for 10 minutes or until begins to brown on the underside. Stir the mixture and top with the cubed Brie cheese.
Cover the mixture and allow to cook until your eggs firm and your bread has had an opportunity to also become firm. That will take about 5 minutes or so.
Add in your tomatoes and basil and serve. Be sure to drain off any liquid that has accumulated in your tomatoes while they were waiting to be used.
Time to serve! This recipe serves from 12-15 people depending on what you are serving with it. I brought it to a “Pot Blessing” and it went a long way, and was all gone by the end.
To make a baked casserole, I would still saute the onions, pancetta, and zucchini. I would line a large baking dish with the baguette, top the baguette with the sautéed ingredients and then pour the egg mixture over the top. Bake at 375 for 45-60 minutes or until set and firm. Then, remove the casserole from the oven and top with the tomatoes and basil and serve.
Blessings!
