Bacon and Egg Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt and fresh ground pepper
- 3 large eggs
- 1/2 cup heavy cream
- 1 medium onion halved and thinly sliced
- 1/4 pound store-bought puff pastry, thawed
- 8 ounces bacon (about 12 slices), cut crosswise into 1/2-i
- 1 1/2 cups grated gruyere cheese (4 ounces)
- Carbohydrate 0.995081000528806 g
- Cholesterol 337.628750025966 mg
- Fat 12.9587775070128 g
- Fiber 0.000467500013113022 g
- Protein 9.74024000038855 g
- Saturated Fat 5.75027155436539 g
- Serving Size 1 1 serving (175g)
- Sodium 149.411600007202 mg
- Sugar 0.994613500515693 g
- Trans Fat 1.53407270036163 g
- Calories 159 calories
Preheat oven to 400 degrees. On a lightly floured surface, roll pastry to 10-inch square (trim the edges with a paring knife). Fit the 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.
