The Best Oven-Baked Egg Casserole for Breakfast

Ingredients:

• 450 g raw pork cutlets or meatballs (minced meat with spices)
• 0.5 cup sour cream
• 0.5 cups heavy cream
• 1 teaspoon ground mustard seeds
• 1 teaspoon garlic salt
• 0.5 tsp coarse salt
• 12 large eggs
• 0.5 tsp freshly ground black pepper
• 2 cups frozen shredded hash brown potatoes, thawed
• 110 g cheddar, grated (about 1 cup)
• 110 g marbled cheese, grated (about 1 cup)
• Half a medium red bell pepper, finely diced (about 1/2 cup)
• 4 green onions, thinly sliced ​​(about 1/2 cup)
• 1 layer (220 g) puff pastry, defrosted
• Cooking spray

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Add the patties and cook, breaking up any lumps and stirring with a wooden spoon, until no longer pink and browned in spots, about 5 minutes. Remove from heat.
3. In a large bowl, combine the sour cream, heavy cream, ground mustard, garlic salt, coarse salt, black pepper, and eggs. Add the fried ground beef, grated potatoes, both cheeses, bell pepper, and green onions (reserve 2 tablespoons of green onions for serving). Stir to distribute the ingredients evenly.
4. On a lightly floured work surface, roll the dough out in one direction to form a rectangle and press it into the bottom of the prepared baking pan. Prick the dough with a fork to create even holes throughout. Spoon the egg mixture over the dough and spread it evenly across the pan.
5. Cover with foil and bake for 40 minutes. Remove the foil. The egg should be slightly set but still moist. Return to the oven and bake, uncovered, until completely set and golden brown on top and sides, 20-25 minutes.
6. Let the casserole rest for at least 10 minutes. Sprinkle with the remaining green onions and serve the egg casserole warm or at room temperature.