Festive Breakfast in Puff Pastry
We have been making a Festive Breakfast in Puff Pastry every Christmas and New Year's morning, since our girls were little. We all look forward to this delectable breakfast pastry, bursting with eggs, cheese, onions, potatoes and ham and savor the delicate, flaky crust and delicious taste.
Festive Breakfast in Puff Pastry is definitely a treat to be enjoyed on occassion!
Festive Breakfast in Puff Pastry is even better reheated the next morning, so try this one out for a special brunch this year. We will often make it the night before, flip it onto a baking stone, then pop it into the oven in the morning.
There are several steps to making this layered breakfast enclosed in Pepperidge Farms Puff Pastry, but it all whips together easily in the end, if you prepare everything up front! Read through the instructions, then just make one!
Ingredients
- 1 onion sliced thin
- 4-6 potatoes, thinly sliced
- 2 cups ham, thinly sliced (or one package)
- 2 cups cheddar cheese
- 8 eggs, scrambled with salt and pepper
- 1 sheet puff pastry (2 come in the Pepperidge Farms box)
Optional -
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1-4 chopped jalapeno peppers
There are several steps to making this layered breakfast enclosed in Pepperidge Farms Puff Pastry, but it all whips together easily in the end!
Preparing individual ingredients
While not necessary - we like to bake the sliced potatoes with the onion slices in a 400 degree oven for about 20-25 minutes. That makes them taste so much better in the finished puff pastry breakfast casserole!
While potatoes are cooking, assemble the rest of the ingredients. Scramble eggs as you normally would (adding salt and pepper) and set aside to cool. Grate cheese and cut ham into chunks and have in bowls. Assemble peppers in bowls, if using.
Preparation of Puff Pastry Dough
Thaw one sheet of Pepperidge Farms Puff Pastry dough. Working with puff pastry is even easier than working with a pie crust. You simply flour a large cutting board, and then roll out the puff pastry with a rolling pin. Size will vary and is very flexible. Use what you have to cook your breakfast puff pastry in - just keep your pan size in mind as you roll the dough out.
We use a Large Pampered Chef Stoneware Bar Pan to cook our pastry on, which is the equivalent of a 10x15 jelly roll pan. We roll the puff pastry is rolled into approximately out on the largest cutting board we have, into approximately a 9x13 size. When you cut the lattice design, it will expand the surface area of the puff pastry, allowing the crust to wrap around the middle. If you don't have a lattice - roll it a little thinner to accommodate all of your goodies.
Cutting puff pastry into a lattice shape makes it so pretty and allows you to make a larger casserole with less puff pastry! If you don't have a lattice cutter, you can skip this step. Or you can take a sharp knife and cut 2 inch slits up and down the puff pastry, to make your own lattice design!
Assembly of Festive Egg Breakfast in Puff Pastry
Our Festive Breakfast in Puff Pastry whips together in several steps. Think of it as a lasagna, layers of flavor and just be flexible. Half the time I forget to put the cheese on the first layer - and end up scooping up the layer and shoving it underneath. Don't have to be perfect - just layer the ingredients to the best of your ability and it will be utterly DELISH!
Begin the layers with scrambled eggs (you will notice we have jalapenos in our eggs!) Put eggs directly on top of the puff pastry, then ham, then cheese, then potato/onion, and peppers if you are using. Repeat with eggs, ham, cheese, potato/onion and peppers. Sprinkle a little cheese, or anything else you have left over, and now it is time to gently pinch it closed on all ends.
After assembling the entire puff pastry and pinching the edges to seal the ingredients in, you are ready to.....
It is time for the flip and reveal! After pinching the top closed, place the pan you will cook the Puff Pastry in over the top of the cutting board. Hold both firmly and FLIP! Note the fuzzy jam bathrobe arms. Just keeping it real folks, just keeping it real!
Gorgeous....even before it cooks! Now all you have to do is pop it in a 375 oven until golden brown, about 40-45 minutes. You can also loosely cover with foil, put the puff pastry casserole into the fridge, and cook it the next morning! If you do this on a baking stone, remember to let it warm up to room temperature for a little while, before putting it into a hot oven. A cold stone can crack if you do not!
Now look at that luscious, flaky, croissant-y puff pastry!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com