Egg & Bacon Croissant Casserole
Loaded with bacon, eggs, cheese and tomatoes this Egg & Bacon Croissant Breakfast Casserole uses flaky, buttery grocery store bakery croissants to create a gorgeously delicious breakfast or brunch recipe that's so incredibly easy to make!
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Servings: 8 people
Ingredients
- 4-5 large bakery croissants
- 10 ounces cherry or grape tomatoes, halved
- 4 green onions, sliced
- 8-10 slices thick cut bacon, cooked & rough chopped
- 12 large eggs
- 2 cups half & half
- 2 teaspoons dijon mustard
- ¼ teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 6 tablespoons spreadable herb and garlic cheese (like Alouette)
Instructions
- Preheat oven to 375° Fahrenheit. Lightly grease a 9x13 inch baking dish. Tear croissants into 3rds or 4ths and place in the bottom of the dish.
- Tuck the tomatoes, green onions and chopped bacon in between the croissant pieces.
- In a large bowl, whisk together 7 of the eggs, the half & half, dijon mustard, Worcestershire sauce, salt and pepper. Pour over the the croissants, tomatoes, bacon and onions. Spoon the tablespoon dollops of garlic and herb cheese on top of the dish, spacing the dollops equally around the dish. Cover with foil and refrigerate 30 minutes to overnight.
- Remove from fridge and bake in preheated oven for 25-30 minutes. Remove from oven and uncover. Crack the remaining 5 eggs on top of the casserole, spacing them out around the dish. Put casserole back in oven uncovered and bake for an additional 10 minutes or just until the whites of the eggs are set, but the yolks are still runny.
- Remove from oven and let cool 5-10 minutes before serving.