Croissant Breakfast Casserole
Ingredients
The base
The protein
The vegetables
-
1
small
yellow onion, diced
-
1
piece
red bell pepper, diced
-
to taste
chopped green onion for topping
The dairy and eggs
-
10
large
eggs
-
4
cups
milk
-
2
cups
shredded gruyere cheese
The seasonings
-
1.5
teaspoons
salt
-
1
teaspoon
pepper
-
1
teaspoon
ground sage
-
2
tablespoons
olive oil
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Halve the croissants and place them open-side up on the baking sheet. Bake for 8-10 minutes until golden brown and set aside.
- Cook the bacon until crispy, then chop it into bite-size pieces.
- In the same pan, heat olive oil and sauté the diced onion and red bell pepper until softened, about 5-7 minutes. Set aside to cool.
- In a large bowl, whisk together the eggs and milk. Stir in 1 cup of gruyere cheese, salt, pepper, and ground sage.
- In a greased 9x13 baking dish, tear the toasted croissants into bite-size pieces and scatter them in the bottom. Top with the cooked bacon.
- Add the cooled onion and pepper mixture to the egg mixture and stir to combine. Pour this mixture over the croissant and bacon, pressing down to ensure the croissants are covered.
- Cover the dish with aluminum foil and let it sit in the refrigerator for 8 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Sprinkle the remaining 1 cup of cheese on top and bake for 45 minutes.
- Garnish with green onions and let the casserole cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
22g
Total carbohydrates
20g
Total protein
18g
Sodium
800mg
Cholesterol
300mg
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