Martha Stewart Breakfast Casserole With Bacon

Martha Stewart breakfast casserole with bacon turns puff pastry, crispy bacon and Gruyere into a golden, custardy brunch bake in 1 hour 5 minutes. It's an easy breakfast ideas favorite for a holiday morning, a lazy weekend or a summer brunch, and it's a make-ahead friendly simple recipe.

Cook the bacon and onions until the bacon is truly crisp before they go into the pastry shell. Skip that and the wet filling leaves the bottom crust soft instead of flaky.

Martha builds the casserole in a puff pastry shell instead of a pile of bread, so it eats like a quiche with far less work. She also lets the bacon fat brown the onions in the same skillet, which gives the custard a deeper savory flavor.

Martha Stewart Breakfast Casserole With Bacon

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

620

kcal

A flaky puff pastry shell holds smoky bacon, sweet onions and a rich egg custard that sets up creamy inside. Gruyere melts across the top and bakes into a golden, bubbly crust.

Ingredients

• 1/4 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
  

• 1/2 cup heavy cream
  

• Salt and fresh ground pepper
  

• 1 1/2 cups grated (4 ounces) Gruyere cheese
  

Directions

• Prep the pastry shell: Preheat the oven to 400°F, then roll the puff pastry on a lightly floured surface into a 10-inch square and trim the edges with a paring knife. Fit it into an 8-inch square baking pan, folding the corners to fit, and prick the bottom with a fork.
• Cook the bacon: Heat a large skillet over medium-high heat and add the bacon pieces. Stir now and then for 4 to 5 minutes, until they start to brown.
• Add the onions: Add the sliced onion to the skillet and keep stirring occasionally for 5 to 7 minutes. It's ready when the bacon is crisp and the onions are lightly browned.
• Fill the shell: Lift the bacon and onions out with a slotted spoon onto a plate, then let them cool slightly. Scatter the mixture over the pastry shell.
• Whisk the custard: Whisk the eggs, heavy cream, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a small bowl. Pour the mixture into the pastry shell, then sprinkle the Gruyere over the top.
• Bake until golden: Bake for about 40 minutes. The casserole is done when the filling is set and the top is golden brown.

Tools for this recipe

• USA Pan 8x8 square cake pan, Pyrex 3-piece glass mixing bowl set, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this breakfast casserole ahead of time?

Yes, bake it as directed, let it cool, then cover and refrigerate for up to 3 days. Reheat it in its baking dish at 400°F for 20 minutes, or microwave single portions.

What can I use instead of Gruyere?

Grated cheddar, Monterey Jack and gouda all work well, and you can mix a couple of them. Cheddar gives a sharper bite, while gouda keeps it closer to the nutty flavor of Gruyere.

How long do leftovers keep in the fridge?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven until warmed through if you want the pastry to stay crisp, since the microwave softens it.

Can I use pie dough instead of puff pastry?

Yes, your go-to pie dough works if you prefer it, and the casserole is just as good with a flaky shortcrust. Roll it to fit the 8-inch pan and prick the bottom before filling.

How do I make this vegetarian or add more meat?

For a vegetarian version, leave out the bacon and let the onions and Gruyere carry the flavor. If you want more meat, stir chopped ham or cooked breakfast sausage in along with the bacon.