Description
This savory Croissant Breakfast Casserole combines crisp bacon, buttery croissant, melted cheese and egg in a meal that comforts and satisfies.
Ingredients
- 6 large day-old croissants, torn into pieces
- 4 slices thick cut bacon, cooked and chopped
- 1 cup shredded mozzarella and provolone cheese blend
- 8 large eggs
- 1 cup half & half (or whole milk)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Green onions, for garnishing
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with non-stick cooking spray.
- Tear the croissants into bite-size pieces and place evenly across the bottom of the baking dish.
- Sprinkle the chopped bacon over the torn croissants followed by the shredded cheese.
- In a large mixing bowl, whisk together the eggs, half & half, salt and pepper until well combined. Pour the egg mixture evenly over the ingredients in the baking dish.
- Bake for about 30 minutes or until the casserole is golden brown and toasted on top.
- Garnish with green onions before serving, if desired.