Croissant Breakfast Sandwich Casserole
Perfect for a Sunday brunch to begin your day of watching football with some friends, for a potluck at the office, or for a fun family gathering at the breakfast table on the weekend. For whatever occasion, this is sure to be a big hit.
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- 6 large
- croissants, cut open
- 1 pkg
- slices provolone cheese
- 1 c
- cheddar cheese, shredded
- 2 Tbsp
- 2 Tbsp
1Preheat oven to 375 degrees. Lightly grease the bottom of a 9x13 baking dish.
2Cook bacon and set aside on a plate with a paper towel to soak up the grease. Once cooled, break into 1 inch pieces (approximately).
3Place the bottom halves of the croissant in the dish, trying to get them to be as close together as possible.
4Spread provolone and cheddar over the tops of the croissants. Bake in oven until cheese begins to melt (about 5 minutes).
5Remove from oven; spread the bacon evenly over the top of the cheese.
6In a medium bowl, whisk the eggs and milk until well blended. Pour over the top of the bacon and croissants. Bake for 15 minutes, or until egg is cooked. Remove from oven.
7Lightly butter the outside of the croissant tops and place atop the casserole. Place back in oven for 5 minutes until croissants are toasted slightly. Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula.