Breakfast Casserole with Bacon

156 Ratings
  • 5 32
  • 4 41
  • 3 52
  • 2 26
  • 1 5

Like quiche, this savory dish has a custard filling; using frozen puff pastry instead of traditional pie dough makes it even simpler to prepare. This time-saving recipe is perfect for brunch.

Everyday Food, May/June 2003, Everyday Food, May/June 2003

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (5)

156 Ratings
  • 5 32
  • 4 41
  • 3 52
  • 2 26
  • 1 5
Martha Stewart Member
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
09/12/2018
Fast Easy and so delicious!
Martha Stewart Member
12/24/2016
Can this be made a day ahead without cooking it and refrigerated until baking it?
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Martha Stewart Member
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
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!
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