Bacon Egg and Cheese Croissant Casserole
Try this for New Year’s Brunch and everyone will love you a little extra!
Bacon Egg and Cheese Croissant Casserole
Ingredients
- 7 large croissants cubed up in 2” pieces
- 8 slices bacon cooked crispy and chopped up
- 1 small onion diced
- 1 shallot, diced
- 8 eggs
- 3 cups whole milk
- 1 cup heavy cream
- 2 T. chopped chives
- Kosher salt
- Freshly ground black pepper
- ¼ tsp smoked paprika
- ¾ cup shredded Gruyère divided
- ¾ cup shredded gouda divided
- parsley, chopped for garnish
Instructions
- Preheat oven to 400F. Lay croissants on cookie sheet and bake until golden brown, 6 minutes. Let cool.
- Cook onion and shallot in a T. oil i a skillet a few mins and let cool.
- In a large bowl, whisk together eggs, milk, heavy cream, chives and paprika. Season with salt, pepper and cheeses.
- Lay croissants, bacon and onion into a greased 9x13 dish.Pour egg mix on top and press down gently to fully soak croissants. Cover with plastic wrap and rest in fridge until morning.
- In the morning, preheat oven to 350F. (Can top with more cheese, if desired)Bake casserole 40-45 mins until golden.Top with parsley and serve!
Adapted from Diane Morrisey
Leave a Reply