Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Casserole with Bacon 3.4 (156) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 19, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr 5 mins Servings: 4 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. 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 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. Originally appeared: Everyday Food, May/June 2003, Everyday Food, May/June 2003 Rate It PRINT