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When our daughters and their families come to visit on weekends, I like to serve big breakfasts, whether pancakes, French toast, or a breakfast casserole. This Puff Breakfast Casserole works well.

I had my first lesson on puff pastry when I was a girl in grade school. One of my teachers enjoyed cooking (or apparently baking) as he gave us lessons on how to make bagels and also cream puffs. Those lessons have stayed with me all these years. And really, the homemade versions of these two foods are simple to make. They just take a bit of time. But they are so well worth it. See my recipe for Strawberry Cream Puffs or my recipe for Sourdough Whole-Wheat Bagels. Yum!

If you don’t want to take the time to make your own puff pastry, you can use frozen puff pastry from the grocery store. Simply follow their directions and start this Puff Breakfast Casserole at Step 2.

Puff Breakfast Casserole

Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Serving Size 8

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Equipment

Polish Pottery Bakeware

Ingredients

Puff Pastry

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 whole eggs

Filling

6 whole eggs (beaten)
1 cup ricotta cheese
2 cups provolone cheese (shredded)
1 cup onions (finely chopped)
1/3 cup diced fresh chives
8 oz. sliced Canadian bacon (quartered)
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste

Instructions

Preheat oven to 425 degrees, with oven rack on lower rack. In medium-sized saucepan, melt butter. Add water and salt and bring to a boil. Add flour and stir vigorously until mixture forms a ball that doesn't separate. Remove from heat and transfer into a mixing bowl. Allow to cool for five minutes. Add eggs one at a time, beating with wooden spoon or mixer after each addition 1-2 minutes.
In a large bowl, combine eggs, ricotta cheese, provolone cheese, scallions, chives, Canadian bacon, and nutmeg. Mix well.
Prepare a baking dish with baking spray. Spoon puff pastry into dish and spread to edges, forming a puffy crust along the edges. Pour egg mixture into the center of the dish, spreading out to the edges. Season with salt and pepper. Bake until the crust is golden brown and the egg is set, 20-25 minutes. Remove from oven and allow to rest for 10 minutes before serving. Serves 8-10.

Notes

*Unless otherwise directed, all of my recipe use salted butter. If using unsalted butter, you may want to increase the salt in the recipe. Your choice.