Croissant Breakfast Casserole
Croissant breakfast casserole takes buttery, flakey croissants and turns them into an entire meal. Cheesy eggs, bacon and cheese all baked into the ultimate breakfast casserole!
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Servings: 8 serving
Equipment
- 9x13 baking pan
Ingredients
- 5-7 croissants, cut in 2's or 4's
- 16 ounce bacon, chopped
- 1 medium green bell pepper, diced
- 8 large egg
- 2.5 cup milk
- 1 cup heavy cream
- 1 cup mozzarella, shredded
- 1 cup cheddar cheese, shredded
- salt & pepper to taste
Instructions
- Preheat th oven to 425℉.
- Slice the croissants in half the long way and place on a lined sheet pan cut-side up. Bake for 5 minutes to dry them out. Remove after 5 minutes. Then lower the oven temperature to 350℉.
- While they are baking, cook the bacon on the stove top. Drain, chop then set to the side. Optional, I used the bacon fat to pre-cook the green bell pepper as well, highly recommend but not necessary.
- While they are baking, cook the bacon on the stove top. Drain, chop then set to the side. Optional, I used the bacon fat to pre-cook the green bell pepper as well, highly recommend but not necessary.
- Line the baking dish with the croissants. Then, pour the egg mix right on top. Top with the bacon, green bell pepper and the cheese.
- Place in the oven for 30-40 minutes, it's finished when the eggs are cooked. Allow to cool about 15 minutes when removed from the oven, then serve and enjoy!
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