Tasty and satisfying pie stuffed with creamy omelet with cheese, crispy puff crust and crispy bacon grill. Such pie is pretty easy to bake for breakfast if you already have ready-made puff pastry for the base. Fill the base with a beaten egg with cream and lots of cheese and cover with bacon. Grill of collect the bacon separately and pre-bake so that it grabbed, and only then shift to a semi-finished cake. So your the bacon will definitely turn out crispy, and will not drown in an omelet. друзьями: 
Time: one hour. 5 minutes. Difficulty: easy Servings: 6-8 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 9 strips of bacon
- 1 sheet of puff pastry (from a package weighing 495 g.), thawed
- 12 large eggs
- 1.5 tbsp. nonfat cream
- 340 gr Jack Pepper Cheese Grated
Recipes with similar ingredients: bacon, puff pastry, eggs, cream, pepper jack cheese
Recipe preparation:
- Preheat the oven to 200 ° C.
- Lay out 5 strips of bacon in parallel rows on a baking sheet, so that the edges of the strips are in contact, but not overlapping. Further, working with 1 strip at a time, arrange the remaining stripes perpendicular to the first, interlacing them above and below so that form a grid.
- Sprinkle a square baking dish with 20 cm side. Roll the puff pastry into a square measuring 30 x 30 see and press it to the bottom and walls of the prepared form. Trim with a knife the hanging edges of the dough. In a large bowl, beat eggs, milk, cheese, 1 tsp salt and a little ground black pepper so that everything to mix. Pour on puff pastry. Bake the bacon rack and eggs until the bacon is crispy and the eggs are still liquidish, but slightly frozen in the center, about 15 minutes.
- Using two shovels, lift the bacon rack and place her on top of the eggs. Keep baking until bacon golden brown and crispy, and the eggs are not completely frozen, about 25 minutes. The eggs will rise strongly (but they will fall as cooling the cake). Leave on for 10 minutes, then serve.
