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
1/4
teaspoon pepper
2
cups small fresh broccoli florets
1 1/2
cups shredded Parmesan cheese (6 oz)
1
cup shredded mozzarella cheese (4 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook pancetta over medium-high heat 7 to 9 minutes, stirring frequently, until crispy. Remove pancetta with slotted spoon to small bowl. Discard all but 1 tablespoon drippings; return skillet to heat, and reduce to medium. Add onion and garlic. Cook 3 to 4 minutes, stirring occasionally, until tender. Add onion mixture to pancetta; set aside.
Separate dough into 8 biscuits; cut each into six pieces. Place evenly in baking dish. In large bowl, beat eggs and half-and-half with whisk until blended. Beat in thyme, salt and pepper. Stir in broccoli, 1 cup of the Parmesan cheese and the pancetta mixture. Pour over biscuits in baking dish; stir to distribute mixture and coat pieces with egg mixture.
Bake 35 to 40 minutes or until deep golden brown and center is set. Top with mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cover loosely with foil if top is getting too brown. Let stand 15 minutes before serving. Cut into 4 rows by 3 rows.
