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Cheesy Pancetta and Broccoli Biscuit Bake
Cheesy Pancetta and Broccoli Biscuit Bake
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Elevate your biscuits with savory pancetta, veggies, and cheese for a crowd-pleasing breakfast or brunch dish.
Ingredients:
  • 2 packages (4 oz each) chopped pancetta (2 cups)
  • 1/3 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 can (16 oz) Immaculate Baking Co.™ refrigerated organic flaky biscuits
  • 8 eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 2 cups small fresh broccoli florets
  • 1 1/2 cups shredded Parmesan cheese (6 oz)
  • 1 cup shredded mozzarella cheese (4 oz)
Instructions:
  • Preheat oven to 350°F and generously grease a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 10-inch nonstick skillet, crisp up the pancetta over medium-high heat for 7 to 9 minutes, stirring often. Once crispy, transfer the pancetta to a small bowl using a slotted spoon. Leave 1 tablespoon of drippings in the skillet, then reduce to medium heat. Cook the onion and garlic for 3 to 4 minutes until tender, stirring occasionally. Combine the onion mixture with the pancetta and set aside.
  • Divide dough into 8 biscuits, then cut each into six pieces. Arrange evenly in a baking dish. In a large bowl, whisk eggs and half-and-half until smooth. Mix in thyme, salt, pepper, broccoli, 1 cup Parmesan cheese, and pancetta. Pour this mixture over the biscuits in the baking dish, stirring to ensure even coating.
  • Bake for 35 to 40 minutes until deep golden brown and center is set. Sprinkle with mozzarella and remaining 1/2 cup Parmesan cheese. Bake an additional 3 to 5 minutes until cheese is melted. If the top is browning too quickly, cover loosely with foil. Allow to rest for 15 minutes before cutting into 4 rows by 3 rows and serving.

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