Description
This is an easy make-ahead casserole that’s savory and satisfying!
Ingredients
Units
Scale
- 6 regular-sized stale/day old croissants, torn into pieces (about 6 cups)
- 12 ounces uncured bacon, chopped
- 1 yellow onion, diced
- 14 large eggs
- 2 cups freshly shredded aged sharp white cheddar
- 1 1/2 cups whole milk
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Butter a large 4-quart casserole dish very well.
- Place the croissant pieces in the bottom of the buttered dish.
- In a large skillet, cook the bacon and onions together until the onions are soft and the bacon is cooked. Use a slotted spoon or slotted spatula to remove the bacon and onions (without the grease) and place them on top of the croissant pieces.
- Next, add the shredded cheese to the top of the croissant pieces and bacon and onion mixture.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, milk, parsley, salt, and pepper. Pour this mixture over the entire casserole dish.
- Cover the casserole tightly with plastic wrap and aluminum foil. Place in the refrigerator overnight.
- Take the casserole out of the fridge to sit at room temperature while the oven is preheating. Remove the plastic wrap and foil. Preheat the oven to 375 degrees.
- Place the foil back on the casserole and bake for 40 minutes on the middle rack. Remove the foil and bake an additional 15 minutes, until the casserole is browned and bubbling.
- Let the casserole sit for 15 minutes, then slice into square and serve. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 55
- Category: breakfast recipes
- Method: stove and oven
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 453
- Sugar: 6 grams
- Fat: 33 grams
- Saturated Fat: 14 grams
- Carbohydrates: 17.3 grams
- Fiber: 1 gram
- Protein: 20 grams