Overnight Cheesy Bacon Croissant Breakfast Casserole
Ingredients
The base
-
1
pound
croissants, halved lengthwise
The filling
-
8 to 10
slices
bacon, chopped
-
½
cup
diced shallot or red onion
-
2
cups
shredded cheese (cheddar, gruyere, or swiss)
The custard
-
9
large
eggs
-
2
cups
milk
-
1
cup
heavy cream
-
1 ½
teaspoons
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F and toast the halved croissants on a baking sheet until golden.
- Let the croissants cool, then tear them into bite-sized pieces and place them in a baking dish.
- Cook the bacon in a skillet until crisp, then remove and drain excess grease, leaving a tablespoon in the pan.
- Sauté the shallots or red onion in the skillet until translucent, then add them to the croissants along with the bacon and cheese.
- In a bowl, whisk together the eggs, milk, heavy cream, salt, and pepper, then pour the mixture over the casserole.
- Cover and refrigerate for 4 to 12 hours.
- Preheat the oven to 350°F again and bake the casserole uncovered for 45-50 minutes until golden and puffy.
- Let it stand for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
403
Total fat
27g
Total carbohydrates
23g
Total protein
17g
Sodium
697mg
Cholesterol
220mg
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