Pancetta and roasted garlic brunch casserole

Creamy and layered with cosiness – this dish is made for slow winter mornings.

Yallamundi Farm eggs, brioche and goat’s feta cheese mingle with pancetta and roasted garlic, for a nourishing meal that will satisfy everyone at the table.

Whether you make it the day of or prepare ahead, be rewarded with every soothing bite.

Serves: 4

Ingredients

1 whole head of garlic
200g brioche
8 Yallamundi Extra-Large Organic Free Range Eggs
¾ cup milk
¾ cup cream
2 teaspoons fresh thyme (plus extra to garnish)
Salt and pepper to season
175g diced pancetta
1 brown onion, finely sliced
200g marinated goat’s feta cheese
Olive oil
Chilli flakes to serve

Method

Preheat your oven to 180°C. Break up the head of garlic into individual cloves and pop all pieces into a small baking tray; drizzle well with olive oil and cover with aluminium foil. Place into the oven and roast for around 30 minutes, or until the cloves are completely soft and slightly sticky.
While the garlic is roasting, cut the brioche into large cubes and place into a large casserole baking dish.
Whisk together the Yallamundi Extra-Large Organic Free Range Eggs with the milk, cream, thyme and salt and pepper until smooth.
Pour over the cubed brioche and press down gently to help the brioche soak up the egg mixture. Set aside to soak for 20 – 30 minutes.
While the brioche is soaking, cook the onion and pancetta in a medium sized frying pan over medium heat for 10 – 12 minutes, stirring often, or until the onion has completely softened and the pancetta and onion are lightly golden. Check on the garlic and remove it from the oven when soft – allow to cool slightly.
Squeeze each roasted garlic clove from its skin and place on top of the soaked brioche, followed by the pancetta and onion mixture. Turn gently to combine.
Top casserole with the goat’s feta and a little extra thyme. Bake in the oven for 20 – 30 minutes, or until the casserole has puffed, the egg is completely set in the middle and everything is a little golden all over.

To prepare ahead

The day before, follow the recipe right up to the point before baking and store in the refrigerator overnight.

Remove from the refrigerator and place in the cold oven, then turn the oven on to 180°C.

Bake for an additional 10 – 15 minutes if necessary, covering with foil towards the end of baking if the top of the casserole has browned but is not yet completely cooked through.

Recipes