Great way to start off the mornings

If you like quiches, you will love this casserole. I make this for breakfast a lot when company is over. Using a puff pastry dough makes it easier than ever to pull this casserole together in a snap.

I serve this with toast and fruit in the mornings. It would also make a nice brunch for a wedding or baby shower.

Breakfast Bacon Casserole
by Lane

1/4 pound store-bought puff pastry, thawed (I use Peppridge Farms)
12 slices of bacon, cut crosswise
1 medium onion, halved and thinly sliced
3 large eggs
1/2 cup heavy cream
Salt and fresh ground pepper
1 tsp sprinkled paprika
1 1/2 cups grated Gruyère cheese (4 ounces)

Preheat oven to 400°.
Roll pastry to 10-inch square and place pastry into an 8-inch square baking pan, folding corners to fit.

Heat a large skillet over medium-high heat and add bacon; cook, stirring occasionally, until pieces start to brown, 4 to 5 minutes. Add onions; cook, stirring occasionally, until bacon is crisp and onions are lightly browned, 5 to 7 minutes. With a slotted spoon, transfer mixture to a plate; let cool slightly. Scatter onion mixture over pastry.

In a small bowl, whisk eggs, cream, 1 tsp paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour egg mixture into pastry shell. Sprinkle Gruyère over top.

Bake until filling is set and top is golden brown, about 40 minutes.