Bacon Egg & Cheese Croissant Bake

Ingredients

• 10 oz bacon (1 package, diced into bite sized pieces after cooking)
• 8 large croissants (diced into 5-6 pieces each)
• 8 eggs (large)
• 2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1 cup shredded white cheddar cheese (divided)
• 1 cup shredded cheddar cheese (divided)
• 3 tbsp chives (diced)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with foil.

2. 2

   Add the bacon to the prepared baking sheet and bake for 12-14 minutes until crispy.

3. 3

   Remove the bacon from the pan onto a towel-lined plate, pat dry, and dice into bite-sized pieces. Set aside.

4. 4

   Reduce the oven temperature to 350°F (175°C). Dice each of the 8 croissants into 5-6 pieces.

5. 5

   Grease the bottom of a 9x13-inch baking pan. Add the croissant pieces and toast in the oven for 10-15 minutes.

6. 6

   While the croissants are toasting, in a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, 1/2 cup of white cheddar cheese, and 1/2 cup of cheddar cheese.

7. 7

   Pour the egg mixture evenly over the toasted croissants in the baking pan.

8. 8

   Top the mixture with the diced bacon, the remaining 1/2 cup of white cheddar, the remaining 1/2 cup of cheddar cheese, and the diced chives.

9. 9

   Choose your baking method: either bake immediately, or cover the pan and place it in the fridge overnight to bake the next day.

10. 10

    Bake at 350°F (175°C) for 50-55 minutes until the eggs are set and the top is golden brown.

Notes

This recipe is highly customizable; you can swap the cheddar for gruyere or pepper jack, or add sautéed vegetables like spinach or bell peppers.

Nutrition per serving

• breakfast
• brunch
• casserole
• make-ahead
• baked
• comfort food