Breakfast is the single most important meal of the day, but sometimes you need to make more than a single serving… and you need lots of food fast! The refined yet demure Easy Puff Pastry Egg Bake will cover all your breakfast needs. Whether it be a celebration, a holiday, or you’re just feeding your crew, this cheesy, egg-topped, preposterously good pastry will hit all of the spots. The Easy Puff Pastry Egg Bake will propel your breakfast to a whole new level. Whether it be a fancy festive breakfast feast or a plain and simple Wednesday morning munch, this puff of egg genius will be all you ever need.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 11 large eggs
- 3/4 cup half-and-half
- salt, to taste
- pepper, to taste
- 1 1/2 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lay the thawed puff pastry out on a floured work surface and roll it into a 12×12-inch square.
Step 3 –Gently move the puff pastry to an 8×8-inch baking dish and fit it into the dish, ensuring the pastry comes up the sides of the dish.
Step 4 –Crimp the edges of the dough along the top of the dish with a fork to help the pastry hold to the sides.
Step 5 –In a large bowl, add the eggs and the half-and-half and whisk until it is very frothy.
Step 6 –Season the egg mixture with the salt and the pepper.
Step 7 –Add the cheese to the egg mixture and stir until it is combined.
Step 8 –Pour the egg mixture into the prepared baking dish.
Step 9 –Bake the casserole until the center is puffy and the crust is golden, about 25-35 minutes.
Step 10 –Cool the casserole for 5 minutes.
Step 11 –Slice and serve.
