Crack Croissant Breakfast Bake (Print version)
A make-ahead croissant breakfast casserole with bacon, cheddar, ranch seasoning, and a creamy egg custard.
# Ingredients:
For the bake
01 -
6 large bakery croissants, preferably day-old, torn into 2-inch pieces
02 -
12 oz (340 g) bacon, cooked crisp and crumbled
03 -
2 cups (225 g) shredded sharp cheddar cheese, divided
04 -
4 green onions, thinly sliced, divided
For the custard
05 -
8 large eggs
06 -
2 cups (480 ml) half-and-half
07 -
2 tablespoons ranch seasoning mix
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
Butter or nonstick spray, for the baking dish
# Instructions:
01 -
Grease a 9x13-inch baking dish with butter or nonstick spray. Scatter the torn croissants evenly in the dish.
02 -
Sprinkle the cooked bacon over the croissants. Add 1 1/2 cups of the cheddar and about three-quarters of the sliced green onions.
03 -
In a large bowl, whisk the eggs, half-and-half, ranch seasoning, garlic powder, and black pepper until smooth and evenly blended.
04 -
Pour the custard evenly over the croissant mixture. Press the croissants down gently so the pieces are damp all over. Cover and refrigerate for 8 to 12 hours.
05 -
Remove the dish from the refrigerator while the oven heats to 350°F (175°C). Cover with greased foil and bake for 30 minutes.
06 -
Uncover, sprinkle with the remaining 1/2 cup cheddar, and bake 18-22 minutes longer, until puffed, golden, and set in the center. Rest 10 minutes, then garnish with the remaining green onions and serve warm.
# Good to know:
01 -
Best assembled 8 to 12 hours before baking.
02 -
If using very fresh croissants, toast the torn pieces at 300°F for 8-10 minutes before assembling.
03 -
The center should be fully set before serving.