Fairly regularly we have croissants on hand as the girls like to use them for sandwiches while packing their lunches, but over Christmas break, they went largely unused. Croissant breakfast bake to the rescue.
- 2 cups shredded Swiss cheese
- 6 eggs
- 1 tsp ground mustard
- 1/2 lb bacon, cooked & crumbled
- S&P, to taste
- Dash or two of cayenne pepper
- 1 cup heavy cream
- 1 cup milk
- 2 tbsps finely diced onion
Spray a 9×13 pan with non-stick spray; set aside. Chop croissants into pan. Sprinkle bacon & cheese over chopped croissants, tossing slightly to incorporate.
Whisk together eggs, ground mustard, S&P, & cayenne pepper. Stir in milk & cream. Add in diced onion, mix. Pour egg mixture over croissant mix. Cover with aluminum foil & refrigerate overnight, at least 8 hours.
Preheat oven to 325 degrees.
Bake covered for 35 minutes. Uncover & bake an additional 20 minutes or until set. Let stand 5-10 minutes before serving.
*I was originally going to use ham for this, but had the bacon already prepped for a Brussel sprouts dish that didn’t go according to plan. At any rate, it’s a casserole, so feel free to change it up as desired, using different meats & cheeses just be sure to allow it to sit overnight to soak up the egg mixture.