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Roasted Broccoli Red Bell Pepper Pancetta Breakfast Casserole - great for a crowd at brunch!

Roasted Broccoli Red Bell Pepper Pancetta Breakfast Casserole Recipe

Course Breakfast, Brunch
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 257 kcal
Author Jeanette


  • 1 head broccoli florets only, cut into bite-size pieces
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground black pepper to taste
  • 8 ounces antibiotic-free pancetta chopped
  • 7 ounces semi-hard cheese shredded (I used Sartori Montamor)
  • 1 red bell pepper finely chopped
  • 3 scallions chopped
  • 12 large eggs
  • 2 teaspoons fines herbes or your favorite herb blend
  • 1/2 fresh ground black pepper
  • 1/4 teaspoon sea salt


  1. Preheat oven to 425 degrees. Toss broccoli with olive oil, salt and pepper in a large bowl; transfer to a baking sheet. Roast 25 minutes until browned; remove from oven. Reduce oven temperature to 375 degrees.
  2. Saute pancetta in large skillet until crisp; use slotted spoon to remove to paper-towel lined plate.
  3. Gently toss roasted broccoli, crisp pancetta, crumbled cheese, red bell pepper, and scallions in a large bowl. Transfer to lightly oiled 9"x13" baking dish.
  4. Lightly beat eggs in large bowl with fines herbes, black pepper and salt Pour over broccoli mixture.
  5. Bake 35 minutes at 375 degrees or until lightly browned and eggs are cooked through.
Nutrition Facts
Roasted Broccoli Red Bell Pepper Pancetta Breakfast Casserole Recipe
Amount Per Serving
Calories 257 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 209mg70%
Sodium 527mg23%
Potassium 310mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 1060IU21%
Vitamin C 58.4mg71%
Calcium 251mg25%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.