Italian Breakfast Casserole

• 1 cup diced pancetta
• vegetable oil, if needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell peppers or 1/2 cup red bell pepper
• 4 ounces mushrooms, sliced
• 1 -2 garlic clove, minced
• 10 large eggs
• 1 1/2 cups milk
• 1/4 cup all-purpose flour
• 2 tablespoons chopped parsley
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• fresh ground black pepper
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

1. Preheat oven to 350u0b0; in a skillet over medium heat, cook pancetta until crisp, about 5 minutes.
2. Remove to a plate, leaving 2 tablespoons drippings in pan (add oil if necessary).
3. To pan, add onion, bell pepper, mushrooms, and garlic; stir/saute 6-7 minutes, until tender; return pancetta to skillet.
4. In a bowl, whisk eggs, milk, flour, parsley, basil, oregano, salt, and pepper together.
5. Add pancetta/vegetable mixture to eggs; fold in mozzarella.
6. Pour mixture into a lightly oiled 13x9 inch baking dish.
7. Sprinkle with parmesan cheese.
8. Bake, about 40 minutes, until set; let stand for 10 minutes.
9. Cut into squares and serve.

pancetta, vegetable oil, yellow onion, green bell peppers, mushrooms, garlic, eggs, milk, flour, parsley, fresh basil, oregano, salt, fresh ground black pepper, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/italian-breakfast-casserole-260673 (may not work)