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Sweet and Savory Puff Pastry Breakfast Casserole Recipe – How to Make it in 11 Simple Steps

This is a freshly-baked puff pastry casserole on a wooden board.

This breakfast casserole is fun and interesting. Both sides of it are encrusted with a crispy layer of puff pastry. Refrigerated puff pastry is rolled out into a long rectangle. Then, you will place it in your greased pan. You will create a ridge in the middle of the pastry, right in the center of the pan. This ridge is your dividing line.

On one side of the dividing line you will create the cream cheese and blueberry “sweet” part of the casserole. On the other side of the dividing line you will add the “savory” ingredients to make a savory side of the casserole. The long ends of the pastry dough are both folded over toward the center ridge seam and everything is sealed up and baked.

Sweet and Savory Puff Pastry Breakfast Casserole Recipe

April Freeman
Which kind of breakfast do you like? Some people like a sweet, fruity beginning to the day. These people often love a sugary kick to offset the coffee that they enjoy drinking first thing in the morning. And then, there are others who like to eat a breakfast that is entirely different. They prefer a savory breakfast that has a heartier feel to it. Our recipe for Sweet and Savory Puff Pastry Breakfast Casserole has something for both kinds of people. If your family contains both a sweet lover and a savory lover, this casserole will hit the spot.
Prep Time 20 mins
Baking Time 30 mins
Total Time 50 mins
Cuisine American
Servings 6 Servings


  • Nine-Inch Baking Pan
  • Small saucepan
  • Medium-Sized Bowl
  • Electric Mixer
  • Rolling Pin
  • Spatula


  • 1 cup Frozen Blueberries
  • 2 tbsp Cornstarch
  • 1 cup Water
  • ¼ cup Sugar
  • 4 ounces Cream Cheese that is Softened at Room Temperature or half an 8-ounce block
  • ¼ cup Sugar in addition to the sugar above
  • 1 pc Egg
  • 1 package Puff Pastry
  • 5 slices Ham
  • 1 cup Shredded Cheese in the variety of your choice


  • Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
  • In a small saucepan, Stir together the frozen blueberries, the ¼ cup of sugar, the water, and the cornstarch. Put the pan on the stove and turn it to medium heat.
    The blueberries are cooked in a saucepan with the sugar.
  • Stir this mixture together until it starts boiling. Turn the heat to low and continue boiling it until the sauce thickens. Remove the blueberry sauce from the heat and allow it to cool to room temperature.
  • In a medium-sized bowl, using an electric mixer, beat together the cream cheese and the sugar. Add the eggs and beat well until smooth.
    The cream cheese and the sugar are mixed in a medium-sized bowl.
  • On a lightly floured surface, using a rolling pin, roll the puff pastry into a rectangle that is about 11 inches by 20 inches long.
    The puff pastry dough is flattened into a large rectangle using a rolling pin.
  • Gently move the rectangle to the pan, centering it. You will have long pieces hanging off the sides of the pan. Use your fingers to create a ridge down the middle of the pan. If you have some extra puff pastry hanging off the sides of the pan you can also use this to add to the ridge. This will create a barrier to keep the two halves of the casserole from mixing. The ridge should be about one half to three quarters of an inch high. 
    The flattened dough of puff pastry is prepared on the casserole dish.
  • On half of the pastry, spread the cream cheese mixture. Top it with the cooled blueberry sauce. You may not use all the blueberry sauce. Fold one long piece of pastry over the top of the blueberry sauce and press the edges together to seal.
  • On the other half of the pastry, place the ham pieces folded in halves. Top this with the cheddar cheese.
    Half of the prepared dough on the casserole is filled with shredded cheese and ham.
  • Fold the other side of the pastry over the top of the ham and cheese, pressing the edges together to seal them.  Cut vent holes in the tops of the casserole to allow steam to escape and to allow you to keep track of which side of the casserole is sweet and which is savory.
  • Bake the breakfast casserole in the oven at 350 degrees for 25 to 30 minutes or until it is lightly browned. 
    This is a freshly-baked batch of puff pastry casserole with two halves.
  • Let it cool for about 30 to 60 minutes before serving. Store leftovers tightly covered in the refrigerator for up to five days.
    This is a slice of the puff pastry casserole from the blueberry side of the two halves.


While this recipe might look kind of tricky, it actually is very simple to make. The use of refrigerated puff pastry means that you can assemble it in a snap. 
Puff pastry can be complicated to make from scratch. Professional cooks make their own by rolling butter into thin sheets of pastry dough. The mixture is turned and flattened over and over again. When the dough is baked, it puffs up into numerous, delicate, crispy, crunchy layers. If you like making things like this from scratch, feel free to do so. However, for many people, just buying pre-made puff pastry is a great shortcut for cooking.
You can often find this in the frozen food section of your grocery store, although it is sometimes available in the dairy case as well. If you’re using frozen puff pastry, thaw it in the refrigerator overnight before you need to use it.  Be sure that you keep your puff pastry very cold, not removing it from the fridge right up until you are ready to use it. Keeping the butter in the pastry cold means that the pastry will be easier to handle.
Keyword Breakfast, Recipe, Sweet and Savory Puff Pastry Breakfast Casserole

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