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Pancetta and Ricotta Egg Bake by Josie + Nina

cook time
Goldminer Sourdough Square Packaging


  • 1 loaf of Goldminer® Sourdough Square Bread - top and side crusts removed, cut into 4 strips
  • 4 oz. pancetta, diced into ½” pieces, divided*
  • ½ lb. ground Italian or breakfast sausage (bulk or removed from casings)
  • 9 eggs, divided
  • 2 cups milk
  • ½ cup of half and half
  • 1 tsp. salt, divided
  • ½ tsp. ground black pepper, divided
  • 8 oz. whole milk Ricotta cheese (can use part-skim)
  • ½ cup fresh grated Parmesan cheese
  • ¾ cup Fontina cheese, grated
  • ¾ cup Sharp White Cheddar, grated (or any other sharp flavored cheese)
  • ¼ cup fresh basil leaves, minced - from approximately 6-8 large leaves


  1. Butter a 9x13 glass or metal baking dish.
  2. With a bread knife, trim the top and sides of each slice of bread. Slice each slice into 4 vertical pieces. Set aside.
  3. In a medium skillet over medium high heat, sauté the pancetta for 4 minutes until somewhat crispy. Don’t completely crisp it as it will crispen up further in the oven. Remove with a slotted spoon and set on a paper towel lined plate to drain. Reserve 1 tablespoon of pancetta for garnish in a plastic bag and refrigerate.
  4. In the same skillet, sauté the sausage crumbling it as you go, until cooked through, about 8 minutes. Drain on another paper towel-lined plate.
  5. In a medium mixing bowl, whisk together the 8 eggs along with the milk, half and half and ½ teaspoon of salt and ¼ teaspoon of pepper. Set aside.
  6. In another bowl, mix the ricotta and parmesan along with the remaining egg, basil, salt and pepper until blended.
  7. Layer the ingredients in the baking dish (in the following order):
    • ⅓ of the sourdough bread strips**
    • ½ of the ricotta mixture 
    • ½ of the sausage and ½ of the pancetta
    • ⅓ of the grated cheeses
  8. Repeat the process with the remaining ingredients until all are used, finishing with the last layer of bread and cheeses. Pour the egg and milk mixture evenly over the layered ingredients.
  9. Cover with aluminum foil and refrigerate overnight. 
  10. In the morning, preheat the oven to 350˚. Remove foil and sprinkle over the remaining pancetta. Bake for 50-60 minutes until the center is puffed, the top is golden brown, and the eggs are set. Cover with foil if needed during the last 5-10 minutes of baking.
  • Recipe shared courtesy of Lori Murphy, @josieandnina 
Serving: 8
Course: breakfast,

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