croissant breakfast sandwich casserole

Name: Croissant Breakfast Sandwich
Prep time: 15 min
Cook time: 20 min
Yield: 10
Cuisine: American
Ingredients: 6 large croissants, cut open; 1 package(s) bacon, 16 oz.; 8 - slices provolone cheese; 1 cup(s) cheddar cheese, shredded; 8 - eggs; 2 tablespoon(s) milk; 2 tablespoon(s) butter

★★★★★ 11

review

a recipe by

Darci Juris

@keepitinthekitchen

Scottsdale, AZ

Flaky croissants, two kinds of cheese, bacon, and eggs make up this scrumptious breakfast 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.

Blue Ribbon Recipe

With crispy buttery croissants and smoky bacon, what is there not to love about this dish?! It bakes like a casserole but cuts into perfect individual sandwiches. The cheese is ooey gooey and the eggs cook up wonderfully. This will become your go-to breakfast. It's great if you're serving a crowd.

— The Test Kitchen @kitchencrew

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★★★★★ 11

serves 10-12

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For croissant breakfast sandwich casserole

6 lg

croissants, cut open
1 pkg

bacon, 16 oz.
8

slices provolone cheese
1 c

cheddar cheese, shredded
8

eggs
2 Tbsp

milk
2 Tbsp

butter

How To Make croissant breakfast sandwich casserole

1
Preheat oven to 375 degrees. Lightly grease the bottom of a 9x13 baking dish.

2
Cook bacon and set aside on a plate with a paper towel to soak up the grease. Once cooled, break into 1 inch pieces (approximately).
3
Place the bottom halves of the croissant in the dish, trying to get them to be as close together as possible.
4
Spread provolone and cheddar over the tops of the croissants. Bake in the oven until cheese begins to melt (about 5 minutes).
5
Remove from oven. Spread the bacon evenly over the top of the cheese.
6
In 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.
7
Lightly butter the outside of the croissant tops and place atop the casserole. Place back in the oven for 5 minutes until croissants are toasted slightly.
8
Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula.
https://www.youtube.com/watch?v=MqMna43ZpzY
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