Bacon

Puff Pastry Breakfast Casserole

March  5, 2018
5 Stars
Photo by My Stir Crazy Kitchen
Author Notes

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

  • Serves 4
Ingredients
  • 1/4 pound puff pastry, thawed
  • 12 slices of bacon, cut crosswise into 1/2-inch strips
  • 1 medium onion, halved and thinly sliced
  • 3 large eggs
  • 1/2 cup heavy cream
  • salt and fresh ground pepper
  • 1 1/2 cups grated Gruyere (or cheddar) cheese
In This Recipe
Directions
  1. Preheat oven to 400 degrees.
  2. Heat a large skillet over medium-high heat. Cook bacon, stirring occasionally, until the pieces start to brown (4 to 5 minutes).
  3. 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.
  4. 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.
  5. Spread the bacon/onion mixture over pastry.
  6. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  7. 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).

See what other Food52ers are saying.

  • Dext
    Dext
  • candiceb
    candiceb
  • Kayla
    Kayla

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!
 
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!