Skip to Content
Menu

Cheesy Pancetta and Broccoli Biscuit Bake

  • Save Recipe
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
A biscuit bake that takes it to the next level: Buttery biscuits are tossed with crisp pancetta, veggies and loads of cheese for a crowd-pleasing dish at any breakfast or brunch.
By Betty Crocker Kitchens
Updated Sep 11, 2017
  • Save
  • Shop
  • Share
  • Keep Screen On

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)

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chopped cooked bacon can be substituted for the pancetta.
  • tip 2
    For a new flavor twist, try chopped fresh oregano instead of thyme.

Nutrition

360 Calories, 23g Total Fat, 17g Protein, 22g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
165mg
55%
Sodium
1070mg
45%
Potassium
160mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
6g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved