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Puff Pastry Breakfast Casserole

By: Daisi Owens from
Puff Pastry Breakfast Casserole
Puff Pastry Breakfast Casserole

"I do not know which word in “puff pastry breakfast casserole” is my favorite, because they’re all winners. 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."


Cooking Time50 min


  • 1 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 cup heavy cream
  • salt and fresh ground pepper
  • 1 cups grated Gruyere (or cheddar) cheese
  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.

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This recipe is reminiscent of a crescent roll breakfast pizza that I make from time to time, but greatly improved! The puff pastry is much lighter and flakier! It would be fun to try a southwest version of this casserole using cooked crumbled chorizo, thinly sliced poblano peppers, and topped with some crumbled queso fresco!


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