Bacon and Cheese Croissant Casserole

Doesn’t a bacon and cheese croissant casserole already sound good? Smokey bacon covered in cheese, sandwiched in a croissant, then baked in a rich eggy mixture. I don’t think I need to do much selling of this recipe. It is a breakfast casserole that is easy to throw together the night before or morning of and have ready in about 40 mins. It looks fancy but it really is just a great way to repurpose old croissants.

My sister and I had friends over for brunch a while ago and had bought way too many croissants that only about 3 people ate. I don’t know about you but when it comes to hosting, I rather go overboard than be lacking. But with this one I definitely went way overboard. Not a problem though because as you know, there is always something you can do with leftover bread. And of course, you don’t have to wait to have leftover croissants to make this casserole, you can go buy some right now and make them for breakfast tomorrow.

Some notes about the ingredients:

• Croissants: I had mini croissants but you can use the full sized ones. And if you want smaller sandwiches, you can just cut them in half.
• Milk: I always prefer full fat milk but 2% works great too. Anything less than that won’t be as rich so don’t say I recommended it o! But if you want to swing the other way and use half and half, go for it. And you are probably thinking it but heavy cream may be too intense, but don’t let me stop you.
• Cheese: I used Swiss cheese but Gruyere or a sharp white cheddar are also two great options and not the only ones.
• Meat: I had turkey bacon on hand so that is what I used but regular bacon is probably even better. And if you want it to be a Ham and Swiss casserole then use ham instead and stick to Swiss cheese.