This is always a guaranteed hit at breakfast or brunch in our house. You can make it using various breakfast meats, cheeses and even whip up a vegetarian option that will make you think you don’t even need meat in your life. Basically, if you can turn on an oven, you can make this delicious breakfast dish. —My Stir Crazy Kitchen
pound puff pastry, thawed
slices of bacon, cut crosswise into 1/2-inch strips
medium onion, halved and thinly sliced
cup heavy cream
salt and fresh ground pepper
cups grated Gruyere (or cheddar) cheese
In This Recipe
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat. Cook bacon, stirring occasionally, until the pieces start to brown (4 to 5 minutes).
Add the sliced onions and cook, stirring occasionally, until the bacon is crispy and the onions are lightly browned (5 to 7 minutes). With a slotted spoon, transfer mixture to a plate; let cool slightly.
While the bacon/onion mixture is cooking, unroll puff pastry to 10-inch square and place in an 8-inch square baking pan. (You might need to fold the corners to fit.) Prick bottom of dough with a fork.
Spread the bacon/onion mixture over pastry.
In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pour egg mixture over the bacon/onion mixture. Sprinkle cheese on top and bake until filling is set and top is golden (about 40 minutes).