Bacon and Egg Casserole

Name: Bacon and Egg Casserole
Prep time: 45 min
Cook time: 1 h 35 min
Yield: 8
Ingredients: 1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions; All-purpose flour (for surface); 14 large eggs, divided; 9 strips bacon (about 8 ounces); 1 large onion, thinly sliced; 8 ounces Gruyère, coarsely grated (about 2 1/2 cups); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated or ground nutmeg; 2 cups plus 1 tablespoon heavy cream, divided; 1 medium Yukon Gold potato (about 5 ounces), cut into 1/2" cubes; 5 ounces baby spinach

Bacon and Egg Casserole was pinched from <a href="http://www.epicurious.com/recipes/food/views/bacon-and-egg-casserole" target="_blank">www.epicurious.com.</a>

"Combine bacon, soft-boiled eggs, and cheese in one dish with this delicious and pretty casserole. An added perk: the casserole can easily be assembled the night before, making it perfect for Easter morning or a fun brunch party...."

INGREDIENTS

•

1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions

•

All-purpose flour (for surface)

•

14 large eggs, divided

•

9 strips bacon (about 8 ounces)

•

1 large onion, thinly sliced

•

8 ounces Gruyère, coarsely grated (about 2 1/2 cups)

•

1/2 teaspoon kosher salt

•

1/2 teaspoon freshly ground black pepper

•

1/4 teaspoon freshly grated or ground nutmeg

•

2 cups plus 1 tablespoon heavy cream, divided

•

1 medium Yukon Gold potato (about 5 ounces), cut into 1/2" cubes

•

5 ounces baby spinach

Go To Recipe

review

►