Puff Pastry Breakfast Casserole with Bacon and Gruyere

4 servingsmediumFrench
Puff Pastry Breakfast Casserole with Bacon and Gruyere

A rich breakfast casserole that transforms flaky puff pastry into an elegant brunch dish. Crispy bacon and caramelized onions create a savory base, while eggs and cream form a custard-like filling topped with melted Gruyere cheese. Perfect for weekend entertaining or holiday mornings when you want something special but easy to prepare. The puff pastry adds a buttery, restaurant-quality touch that this beyond typical breakfast fare.

Nut-FreeKeto

Ingredients

4 servings
  • ¼ pound puff pastry, thawed
  • 12 slices bacon, cut crosswise into 1/2-inch strips
    breakfast sausage1:1

    Cook and crumble first

    Full guide →
  • 1 medium onion, halved and thinly sliced
  • 3 large eggs
  • ½ cup heavy cream
    half and half1:1

    Slightly less rich

    Full guide →
  • salt
  • fresh ground pepper
  • 1 ½ cups Gruyere cheese, grated
    cheddar cheese1:1

    For sharper flavor

Instructions

  1. 1

    Preheat oven to 400 degrees

  2. 2

    Cook bacon in large skillet over medium-high heat, stirring occasionally, until pieces start to brown

  3. 3

    Add sliced onions and continue cooking, stirring occasionally, until bacon is crispy and onions are lightly browned

  4. 4

    Transfer bacon-onion mixture to plate with slotted spoon and let cool slightly

  5. 5

    Unroll puff pastry to 10-inch square and place in 8-inch square baking pan, folding corners to fit if needed

  6. 6

    Prick bottom of pastry with fork

  7. 7

    Spread bacon-onion mixture over pastry

  8. 8

    Whisk eggs, cream, salt, and pepper in small bowl

  9. 9

    Pour egg mixture over bacon-onion mixture

  10. 10

    Sprinkle cheese on top and bake until filling is set and top is golden

Tips

Tip 1

Prick the puff pastry bottom with a fork to prevent excessive puffing during baking.

Tip 2

Let the bacon-onion mixture cool slightly before adding to prevent melting the pastry.

Tip 3

Substitute cheddar cheese for Gruyere if preferred for a sharper flavor.

Good to Know

Storage

Refrigerate leftovers up to 3 days. Reheat in 350°F oven until warmed through.

Make Ahead

Assemble night before, cover and refrigerate. Add 10-15 minutes to baking time if baking cold.

Serve With

Serve warm, cut into squares. Pairs well with fresh fruit or mixed greens.

See pairing guide →

Common Mistakes

Watch

Don't skip pricking the pastry to avoid uneven puffing

Watch

Cool bacon mixture slightly to prevent pastry from melting

Substitutions

Gruyere cheese→
cheddar cheese1:1

For sharper flavor

Full guide →
bacon→
breakfast sausage1:1

Cook and crumble first

Full guide →
heavy cream→
half and half1:1

Slightly less rich

Full guide →
Find more substitutions →

FAQ

Can I use frozen puff pastry?

Yes, just thaw completely first. Frozen pastry that's not fully thawed will be difficult to work with and may not bake evenly.

What if I don't have Gruyere cheese?

Cheddar, Swiss, or even mozzarella work well. Choose a cheese that melts smoothly and complements the bacon flavors.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through for best texture.