Puff Pastry Breakfast Casserole

March  5, 2018
1 Rating
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
  • 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
  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.

  • candiceb
  • Kayla

2 Reviews

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!