Croissant Breakfast Bake Recipe
Servings: 12 servings
Calories: 513kcal
My wife and I love breakfast bakes. This croissant breakfast bake recipe has mini croissants, bacon, and cheese.
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Ingredients
- 7 - 9 mini croissant rolls or 4-5 typical size
- 7 pieces of bacon cooked then cut into bite sized pieces
- 1/2 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
- 1/2 teaspoon of cracked black pepper
- 1/4 teaspoon of sea salt
Instructions
- 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.
- Place torn croissants in a buttered 9 x 13 baking dish and cover with 1/2 egg mixture and one cup of shredded 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.
Notes
I have found it is best to let the bake set covered overnight in the fridge.
Cooking the onions before the final bake is not crucial. I have made them both cooked ahead and put in uncooked and the bake has come out fine both ways.
Nutrition
Serving: 12 servings | Calories: 513kcal | Carbohydrates: 37g | Protein: 18g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 243mg | Sodium: 629mg | Potassium: 222mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg