Name: Breakfast Casserole With Bacon
Prep time: 25 min
Total time: 65 min
Ingredients: 0.25 pound store-bought puff pastry, thawed; 8 ounces (about 12 slices) bacon, cut crosswise into ½-inch strips; 1 medium onion, halved and thinly sliced; 3 large eggs; 0.5 cup heavy cream; Salt and fresh ground pepper; 1.5 cups grated (4 ounces) Gruyere cheese

Prep Time:

25 mins

Total Time:

1 hr 5 mins

Servings:

4

Similar to quiche, this breakfast casserole with bacon features a savory custard filling that's equal parts satisfying and delicious. It also uses a frozen puff pastry that makes it a cinch to put together (Use your go-to pie dough if you prefer as this casserole would be equally delicious with a flaky shortcrust pastry dough.) It makes a fun special breakfast for a holiday or will brighten up a weekend morning. To balance the richness of this dish, serve it with a salad of leafy greens tossed in a tangy vinaigrette. Fresh fruit, such as mixed berries or sliced peaches, also work well. Alternatively, if you're craving a hearty breakfast spread, enjoy the casserole with crispy home fries or hash browns on the side.

Making Our Breakfast Casserole With Bacon Ahead

Simplify brunch prep by making the casserole a day or more ahead as it reheats well. Simply bake the casserole as directed, let it cool, and store it in the refrigerator, covered, for up to three days.

When it's time to eat, reheat the casserole in its baking dish at 400 degrees Fahrenheit for 20 minutes. Alternatively, warm individual portions in the microwave.

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Ingredients

¼ pound store-bought puff pastry, thawed
8 ounces (about 12 slices) bacon, cut crosswise into ½-inch strips
1 medium onion, halved and thinly sliced
3 large eggs
½ cup heavy cream
Salt and fresh ground pepper
1 ½ cups grated (4 ounces) Gruyere cheese

Directions

Preheat oven; roll pastry, trim and fit in pan:

Preheat oven to 400°F. 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.

If the rolled-out dough becomes too soft to handle, briefly refrigerate it while you prepare the rest of the recipe.

Jake Sternquist
Cook bacon:

Heat a large skillet over medium-high heat. Add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes.

Jake Sternquist
Add onions and cook:

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, then scatter mixture over pastry shell.

Jake Sternquist
Mix eggs and cream; add to pastry shell and top with cheese:

In a small bowl, whisk eggs, cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyère over top.

Jake Sternquist
Bake:

Bake until filling is set and top is golden brown, about 40 minutes.

Jake Sternquist

Breakfast Casserole Variations

Thanks to the simplicity of this recipe, it's easy to customize. Here are some ideas:

Use a different cheese: Grated cheddar, Monterey Jack, and gouda all work well in this recipe. You can also combine multiple varieties.
Add other meats: For a meatier variation, add chopped ham or cooked breakfast sausage along with the bacon.
Incorporate herbs: Upgrade the flavor profile of your casserole with dried or fresh herbs, such as parsley, oregano, or thyme.
Skip the bacon: Make this recipe vegetarian by omitting the bacon.

How to Store Breakfast Casserole With Bacon

Store leftover breakfast casserole in the refrigerator in an airtight container for three to four days. Reheat leftovers in the microwave or oven until warmed through.