Bacon & Egg Casserole
1/4 Pound store-bought puff pastry,
8 ounces bacon (about 12 slices), cut
crosswise into 1/2 - 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 cup grated Gruyere cheese
Preheat oven to 400˚. 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.
Note: My sister Michelle gave this recipe to me.
Recipe from: Everyday Food