Ingredients:
1 box of pastry puff sheets
1 dozen eggs
8 oz of cooked bacon
10 pieces of cooked bacon
1 tbsp baking powder
1/2 cup of heavy whipping cream or half and half
6 deli cheddar cheese slices
1 cup of chihuahua cheese or mozzarella
1 large pre-cooked potato
Instructions:
Preheat your oven to 400°F (200°C).
In a large bowl, combine ½ cup of heavy whipping cream with 1 teaspoon of baking powder. Add in the dozen eggs and whisk until fully combined.
Stir in the fully-cooked chorizo and bacon mixture. Add the chopped green onion, diced potato, and 1 cup of shredded cheese. Mix everything until well combined.
Dust your counter with a little bit of flour. Roll out both sheets of puff pastry to fit your baking dish. The pastry should come all the way up to the sides of the dish.
Line the bottom of the baking dish with the pieces of deli cheese. Pour the egg mixture over the cheese and smooth it out evenly. Lay the second sheet of puff pastry over the top. Pinch the edges of the pastry sheets together and fold them in to seal.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is set.
Let the casserole cool slightly before serving.
Tips:
- Chorizo may disappear into the fat foam during cooking. If this happens, you can add a few extra pieces of bacon to compensate.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious breakfast bacon, egg, and cheese casserole!
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