Make Ahead Croissant Breakfast Bake Recipe
513kcal
Ingredients
- 7 - 9 mini croissant rolls or 4-5 typical size
- 7 pieces of bacon cooked then cut into bite sized pieces
- ½ cup of regular milk or nut milk
- 1 medium diced onion
- 12 eggs
- 1 tablespoon of Dijon mustard
- 2 cups of shredded cheddar cheese or a mix of your choice divided
- ½ teaspoon of cracked black pepper
- ¼ teaspoon of sea salt
Method
- Cook the bacon in a pan until just crispy. If you don't like crispy bacon that works too. Reserve one tablespoon of bacon drippings and discard the rest.
- In the same pan with the one tablespoon of drippings, cook the diced onion until translucent.
- In a large bowl, add milk, mustard, eggs, salt, and pepper and mix until combined thoroughly. Then mix in bacon and onions.
- Scatter half of the torn croissant pieces into the baking dish. Pour half the egg mixture over them, then sprinkle with half the cheese. Repeat with the remaining croissants, egg mixture, and cheese.
- Repeat for the second layer.
- Cover the 9 X 13 baking dish and let set in the fridge for at least 3 hours.
- Bake covered in foil at 350 degrees F for about 30 minutes (depending on your oven). Take foil off and cook an additional 10 minutes or until done. Try not to overcook the eggs. You want to cook it until it is not wobbly in the middle.
Nutrition
Serving12 servingsCalories513kcalCarbohydrates37gProtein18gFat32gSaturated Fat16gPolyunsaturated Fat3gMonounsaturated Fat10gTrans Fat0.03gCholesterol243mgSodium629mgPotassium222mgFiber2gSugar10gVitamin A1014IUVitamin C1mgCalcium202mgIron2mg
Notes
- Make it Meatless: This recipe works beautifully as a vegetarian dish. Simply omit the bacon or swap it for veggie sausage.
- Using Ham: Leftover holiday ham creates a delicious variation. Cube the ham and toss it in just like the bacon.
- Bread Substitutes: If you cannot find croissants, Brioche bread or challah are excellent, buttery alternatives that will yield a similar result.
- Freezing: You can bake the casserole, let it cool completely, and freeze it for up to 2 months. Thaw it in the fridge overnight before reheating.