Puff Breakfast Casserole


Here's a yummy breakfast to serve when you have company. 

Puff Pastry:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Filling:
6 eggs, beaten
1 cup ricotta cheese
2 cups provolone cheese, shredded
2 scallions, 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

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.
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