Bacon, Egg and Cheese Croissant Bake
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Bacon, Egg and Cheese Croissant Bake
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Filled with crispy bacon, eggs, cheese, and buttery croissants, this Bacon, Egg and Cheese Croissant is the ultimate breakfast!
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Ingredients
- Bacon 1 package (10 ounces
- Croissant already baked croissants. Not croissant dough, 6 to 7 large
- egg 8 large
- milk 2 cups
- garlic powder 1 teaspoon
- onion powder 1 teaspoon
- black pepper 1 teaspoon
- salt 1/2 teaspoon
- cheddar cheese divided, 1 cup shredded, white variety
- cheddar cheese divided, 1 cup shredded, mild variety
- chives 3 Tablespoons chopped
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in one even layer on a sheet pan and bake for 12 to 14 minutes or until crispy. Carefully transfer the cooked bacon onto a paper towel lined plate to soak up the grease. Chop bacon into pieces and set aside.
- Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch pan with nonstick spray. Tear each croissant into small pieces and place in the prepared pan. Toast the croissant pieces in the oven for 10 minutes.
- Whisk the eggs, milk, garlic powder, onion powder, salt, pepper and 1/2 cup each of the shredded cheeses. Pour the egg mixture evenly over the croissant pieces. Top evenly with the diced bacon and remaining cheese.
- Either bake immediately OR cover and place in the fridge overnight to bake the next day. Bake at 350 degrees F. for 45 minutes or until eggs are set. Serve with chopped chives and enjoy!
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