Bacon Egg and Cheese Croissant Casserole

• 8 cups cubed croissants
• 12 large eggs
• 2 cups shredded cheddar cheese
• 8 ounces cooked and crumbled bacon
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon mustard powder

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, toss cubed croissants with half the cheese.
3. 3 In another bowl, whisk together eggs, milk, salt, pepper, and mustard powder.
4. 4 Layer half the croissant cubes in a greased 9x13 inch baking dish.
5. 5 Top with half the bacon and a sprinkle of cheese.
6. 6 Pour half the egg mixture over the top.
7. 7 Repeat layers once more, finishing with the egg mixture.
8. 8 Let sit for 15 minutes to absorb.
9. 9 Bake uncovered for 35 minutes or until set and golden brown.
10. 10 Let cool for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add sautéed spinach or diced tomatoes for extra veggies.
• Swap cheddar for Swiss or mozzarella cheese.

Substitutions

• Use crescent rolls if croissants are unavailable.
• Substitute turkey bacon for a leaner option.

Pairings

• Fresh fruit salad
• Coffee or orange juice

Nutrition

Tips

• For a richer flavor, use heavy cream instead of milk.
• This casserole tastes even better after sitting overnight in the fridge before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a toaster oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Serve with fresh fruit salad.
• Pair with a steaming cup of coffee or orange juice.

FAQ