Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Roll out the thawed puff pastry on a lightly floured surface if necessary. Place it into the greased 9x13 inch baking dish, pressing it into the corners and up the sides to form a crust.
- Step 2: In a mixing bowl, crack the 10 large eggs. Add the 2/3 cup of half & half and whisk them together until fully combined.
- Step 3: Stir in the packet of Hidden Valley Ranch Dip Mix to the egg mixture.
- Step 4: Add the 1 1/2 cups of shredded cheddar cheese to the egg mixture, and gently fold it in until evenly distributed.
- Step 5: Pour the egg and cheese mixture over the puff pastry in the baking dish. Spread it out evenly and place the casserole in the preheated oven. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
- Step 6: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. Cut into squares and enjoy warm!
Notes
- You can prepare this casserole ahead of time and refrigerate overnight.
- For a lighter version, use egg whites instead of whole eggs.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.