Overnight Cheesy Bacon Croissant (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound (454 g) croissants, halved lengthwise (about 5-7 small/medium croissants)
02 -
8 to 10 slices thick-sliced bacon, chopped
03 -
½ cup diced shallot or red onion
04 -
2 cups shredded cheddar, gruyere, or Swiss cheese
05 -
9 large eggs
06 -
2 cups 2% or whole milk
07 -
1 cup heavy cream
08 -
1 ½ teaspoons salt
09 -
¼ teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spread the halved croissants, cut side up, on a parchment-lined half sheet pan and toast in the oven until golden, 10-12 minutes. Let the croissants cool.
02 -
Tear the croissants into large bite-size pieces and place evenly in the bottom of a 9x13-inch baking dish.
03 -
In a 10- or 12-inch skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper-towel lined plate. Drain all but 1 tablespoon of bacon grease.
04 -
In the same skillet, add the shallot (or red onion) with a pinch of salt and pepper and cook for 3-5 minutes until translucent.
05 -
Sprinkle the cooked bacon and onions over the torn croissants. Add the shredded cheese. Optionally, toss lightly to distribute the ingredients.
06 -
In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
07 -
Pour the egg mixture evenly over the casserole. Cover the baking dish and refrigerate for at least 4 hours or up to 12 hours.
08 -
Preheat the oven to 350°F (175°C). Remove the cover from the casserole and place the baking dish on a foil-lined sheet pan. Bake for 45-50 minutes until golden, puffy, and firm to the touch. Let stand for 10-15 minutes before serving.
# Notes:
01 -
Freshly grated cheese melts better and results in a creamier casserole.
02 -
Use 2% or whole milk for the best texture and consistency.
03 -
Do not refrigerate the casserole for more than 12 hours to avoid croissants disintegrating.