• 1 ea. puffed pastry, rectangle (8″ x 4″)
  • 1/2 cup Idaho potatoes, cooked, sliced (1/4″ thickness)
  • 1/3 cup 14/18 Single Slice Cherrywood Bacon, cooked and cut into 1/4-inch pieces
  • 1 cup eggs, beaten, seasoned
  • 2 Tbsp. Portabello mushrooms, sauteed
  • 1/2 cup Gruyere cheese, shredded
  • 2 Tbsp. heavy cream
  • 4 ea. red and green bell peppers, super fine dice (2 of each color)
  • Salt, to taste
  • White pepper, to taste




Meal Course:


Dish Type:



  1. Line a 1/4 sheet pan with parchment paper and lay puffed pastry shell up against the edge, folding ends to create a crust – poke holes along bottom and prebake crust for 4 to 5 minutes at 350°F.
  2. Layer sliced cooked potatoes along bottom of pastry crust.
  3. In a separate bowl, combine eggs and add sautéed mushrooms. Pour egg mixture onto puff pastry crust and top with 1 cup shredded Gruyere cheese.
  4. Layer on pieces of cooked bacon.
  5. Brush edges with whole milk to create a nice sheen.
  6. Bake at 350°F for 15 – 20 minutes, until the cheese begins to bubble and the crust is cooked through.
  7. Garnish with red and green bell peppers and a side of orange slices and strawberries.

Prep Time: 25 min.
Cook Time: 20 min.