Back to Breakfast Casserole with Bacon All Reviews for Breakfast Casserole with Bacon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 4 breakfast casserole
Ingredients Ingredient Checklist 1/4 pound store-bought puff pastry, thawed 8 ounces (about 12 slices) 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 (4 ounces) Gruyere cheese
Cook’s Notes If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe. This casserole is an excellent dish to serve for brunch.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 4 breakfast casserole
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 5 mins
Servings: 4
prep: 25 mins
total: 1 hr 5 mins
prep:
25 mins
total:
1 hr 5 mins
Servings: 4
4
breakfast casserole
breakfast casserole
Ingredients
Ingredients
- 1/4 pound store-bought puff pastry, thawed 8 ounces (about 12 slices) 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 (4 ounces) Gruyere cheese
Directions
Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Place pastry into an 8-inch square baking pan, folding corners to fit. Prick bottom of dough with a fork.
Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly.
Scatter onion mixture over pastry. In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyere over top. Bake until filling is set and top is golden brown, about 40 minutes.
Cook’s Notes If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe. This casserole is an excellent dish to serve for brunch.
Cook’s Notes
If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe. This casserole is an excellent dish to serve for brunch.
Reviews (5)
Add Rating & Review 156 Ratings 5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
Reviews (5)
Add Rating & Review 156 Ratings 5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
Add Rating & Review
156 Ratings 5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
156 Ratings 5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
156 Ratings 5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
5 star values: 32 4 star values: 41 3 star values: 52 2 star values: 26 1 star values: 5
Martha Stewart Member Rating: 4.0 stars 12/20/2019 Wonderful casserole, and can easily be made gluten free by omitting crust and spraying casserole dish with cooking spray. As a Celiac, I've done that often. Martha Stewart Member Rating: 5 stars 09/12/2018 Fast Easy and so delicious! Martha Stewart Member Rating: Unrated 12/24/2016 Can this be made a day ahead without cooking it and refrigerated until baking it? Martha Stewart Member Rating: 4 stars 07/01/2015 Wonderfully easy to make and very good. Mine was saltier than I thought good though. I think it might be the salt from the bacon I used combined with the salt in the gruyere, so next time I'm going to decrease the salt that's added to the cream/egg mixture from 1/4 teaspoon to 1/8 teaspoon. It is rich. I served it with lots of fresh fruit which helped cut the richness and the saltiness. Martha Stewart Member Rating: Unrated 03/28/2012 This recipe is super yummy! Although is extremely rich, and should be paired with a nice light salad to counter balance all the cream, eggs, and bacon. But its a great indulgence for any brunch!Martha Stewart Member
Rating: 4.0 stars 12/20/2019
Wonderful casserole, and can easily be made gluten free by omitting crust and spraying casserole dish with cooking spray. As a Celiac, I’ve done that often.
Rating: 4.0 stars
Rating: 5 stars 09/12/2018
Fast Easy and so delicious!
Rating: 5 stars
Rating: Unrated 12/24/2016
Can this be made a day ahead without cooking it and refrigerated until baking it?
Rating: Unrated
Rating: 4 stars 07/01/2015
Wonderfully easy to make and very good. Mine was saltier than I thought good though. I think it might be the salt from the bacon I used combined with the salt in the gruyere, so next time I’m going to decrease the salt that’s added to the cream/egg mixture from 1/4 teaspoon to 1/8 teaspoon. It is rich. I served it with lots of fresh fruit which helped cut the richness and the saltiness.
Rating: 4 stars
Rating: Unrated 03/28/2012
This recipe is super yummy! Although is extremely rich, and should be paired with a nice light salad to counter balance all the cream, eggs, and bacon. But its a great indulgence for any brunch!
All Reviews for Breakfast Casserole with Bacon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breakfast Casserole with Bacon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
