Sweet or savory? Everyone has their own individual preferences on what makes an appealing breakfast. This recipe has something for both sweet lovers and savory lovers. This casserole has two sides-- one containing berries and cream cheese and the other containing savory ham and cheese. Which one do you prefer?
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
- Nine-Inch Baking Pan
- Small saucepan
- Medium-Sized Bowl
- Electric Mixer
- Rolling Pin
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let it cool for about 30 to 60 minutes before serving. Store leftovers tightly covered in the refrigerator for up to five days.
Key Ingredients: Cream Cheese
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