We're heading into prime brunch season, which means that brunch casseroles are about to enjoy their heyday. So I decided to revisit one of our most popular recipes ever, published several years ago, for a breakfast bake with bread, pancetta, Gruyere, and eggs.
I'm afraid I'll sound horribly hyperbolic if I talk about this recipe too long: It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole I've ever made.
from Recipe | Kitchn http://ift.tt/2neKAgk
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