Croissant Casserole
A great way to use up day or more old croissants.
Equipment
- 1 9x13 baking dish
Ingredients
- 5-6 croissants
- 9 large eggs
- 8 slices bacon diced and cooked
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon scallions diced
- 2¾ cups milk
- 1 cup heavy cream or use half and half
- 1 cup provolone
- 1 cup mozzarella
- 1 cup extra sharp shredded cheese divided
Instructions
- Pre-heat the oven to 425℉ slice the croissants into quarters, place on a sheet pan and place in the oven. You are going to toast them a bit to dry them out. Around 5-6 minutes. You are not looking to brown them just dry them. Lower the oven to 350 ℉
- In a large bowl add the eggs, seasonings milks and most of the cheese, leaving out some to sprinkle on top before baking.
- In a 9x13 baking dish spray with non stick spray, add the toasted croissants. cover with the crispy crumbled bacon. Pour the egg mixture over the croissants and bacon. Gently press down the croissants to soak them with the egg mixture.
- Sprinkle the remaining cheese over the croissants, bake in the pre-heated oven for around 45 minutes. You want the eggs to be nice and golden brown.Serve warm. Place leftovers in sealed containers and enjoy the next day or two.