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Bacon Egg and Cheese Croissant Casserole

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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!