Bacon
Puff Pastry Breakfast Casserole
Popular on Food52
3 Reviews
Dext
September 11, 2021
I made this for a men's breakfast at my church. Like Kayla I made a couple of changes. I too added some mushrooms (Baby Bellas) and because I want something "green" in most things I added some green onion as well. I tinkered further because I needed to serve a group.
I increased the recipe four times and baked it in a couple of 9x13 pans with the modifications I mentioned. In addition I decided to do some prep to make life easier on Saturday morning. I cooked the bacon and onion in three batches draining the mixture as I went. Then quickly sauteed the mushrooms and chopped spring onion bulbs and stems in some of the bacon fat before adding them to the bacon-onion mixture. With everything completely cool I Lined the pans with the puff pastry added the filling, and sprinkled chopped onion greens on top. Prepared the eggs and cream separately and held all of it in the fridge overnight. In the morning it was a simple matter to set the prepped pans out to recover while preheating the oven. Added the egg-cream mixture, topped with the shredded Swiss and popped it in the oven. The final product was a bit thinner than it would have been in the recommended pan but with a 40 min. bake time it turned out well coming out of the oven with a beautiful golden brown swiss cheese crust and cut like a dream.
I love a recipe that is reliable and amenable to tapering without compromising the end result. What a hit! The guys loved it, even asked for the recipe. This is a keeper!
I increased the recipe four times and baked it in a couple of 9x13 pans with the modifications I mentioned. In addition I decided to do some prep to make life easier on Saturday morning. I cooked the bacon and onion in three batches draining the mixture as I went. Then quickly sauteed the mushrooms and chopped spring onion bulbs and stems in some of the bacon fat before adding them to the bacon-onion mixture. With everything completely cool I Lined the pans with the puff pastry added the filling, and sprinkled chopped onion greens on top. Prepared the eggs and cream separately and held all of it in the fridge overnight. In the morning it was a simple matter to set the prepped pans out to recover while preheating the oven. Added the egg-cream mixture, topped with the shredded Swiss and popped it in the oven. The final product was a bit thinner than it would have been in the recommended pan but with a 40 min. bake time it turned out well coming out of the oven with a beautiful golden brown swiss cheese crust and cut like a dream.
I love a recipe that is reliable and amenable to tapering without compromising the end result. What a hit! The guys loved it, even asked for the recipe. This is a keeper!
candiceb
November 15, 2020
My puff pastry did not puff and was quite raw. Should I blind bake it next time?
Kayla
May 12, 2019
I made some modifications to this based on my tastes and I have to say, it came out pretty decent! I threw some mushrooms in the pan with the onions and bacon (of which I only used six slices) and cut the cheese (heh) back to about half a cup. I think I overbaked mine by about five minutes, so I'll keep a closer eye next time, but otherwise this came out fantastically savory and delicious!
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