Bacon and Egg Casserole

  • 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
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