Are you the kind of person who likes to wake up extra early on a weekend just to make a fancy brunch? Yeah, neither are we. The good news is that you can make a show-stopping brunch dish completely ahead of time.
This bacon and egg (and potato and cheese, oh my!) casserole is the pinnacle of brunch in an easy-to-transport casserole form. So whether you’re hosting or pot lucking, let this dish impress your friends, even when you’ve just rolled out of bed.
Bacon and Egg Casserole
To prepare, you’ll need to have ready to the side:
6 hard-boiled eggs, peeled and sliced in half lengthwise
1 package of puff pastry, de-thawed
9 strips of bacon, cooked and coarsely chopped
1 onion, diced and sauteed (in your leftover bacon fat for extra brownie points)
Preheat the oven to 350 F.
Then, in a large bowl, combine:
8 eggs well beaten)
2 cups heavy cream
8 oz. shredded cheese (cheddar, gruyere, or swiss are our favorites)
5 oz. gold or red potato, cut into 1/2-inch cubes (roughly one medium or two small)
5 oz. baby spinach
Prepared bacon and onion
Salt, pepper, and nutmeg to taste
Pour the mixture into a greased 13 x 9 baking pan. Place the hard-boiled egg halves in the filling so that they just meet the surface. Cover with the puff pastry, poking holes with a fork or knife all over.
Bake the casserole in the oven for 50 to 55 minutes until cooked through, rotating pan halfway through the cooking time.
You can prepare the casserole from start to finish, bake and all, the day before. Simply let cool, refrigerate, and then reheat before serving; it’ll be as good as fresh.
Alternatively, you can prep a day ahead and bake the day of. Prepare the casserole filling in the pan, but wait until just before putting in the oven to cover with the puff pastry. Bake as directed and let cool 10 minutes before serving.