The Dish | Bacon Croissant Brunch Casserole

Just made this for a family graduation brunch, and it was a huge crowd pleaser — and so easy. The recipe says you can make it a day in advance, but it works best to keep the egg mixture separate and add it just before baking. Prep time is short and easy, but if you’re stretched for time and attention, I suggest cooking the bacon and doing the chopping and grating a day in advance, and save assembly for the last minute.

Tip: Purchase the croissants a day or two before and let them sit out so they get a little stale 

Ingredients

• 8 large croissants ripped into 2-3-inch pieces (about 3-4 pieces per croissant)
• 8 oz slab bacon sliced into batons about ¼-inch thick
• 1 cup Gruyere cheese shredded
• ½ cup white Cheddar cheese shredded
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 2 Tbsp finely chopped sage
• 2 tsp Dijon mustard
• 1 tsp Kosher salt
• ¼ tsp freshly ground black pepper
• Fresh chives thinly sliced, for serving

Instructions

1. Prepare the baking dish: Preheat an oven to 350°F (175°C), then grease a 9×13 baking dish with nonstick cook spray.
2. Cook the bacon: Heat a skillet over medium heat. When hot, add bacon then cook until crispy, stirring often, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the prepared dish.
3. Sprinkle on cheese:
   1. Combine 1 cup of shredded Gruyere and ½ cup shredded Cheddar cheese in a small bowl.
   2. Sprinkle about half of the cheese on top of the bacon, then reserve the rest.
   3. Place the ripped croissants on top. For a beautiful presentation, don’t pack them in tightly–allow some of the ends of the croissants to stick up a bit.
4. Make the egg mixture: In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 Tbsp chopped sage, 2 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp black pepper. Pour the egg mixture over the croissants, then sprinkle the remaining cheese on top.
5. Bake, then serve:
   1. Bake for 40-45 minutes, or until the croissants are golden brown and the cheese has crisped up. Check 30 minutes into cook time–if the croissants are browning too quickly, you can cover with aluminum foil.
   2. Cool for 5-10 minutes, then garnish with chives and enjoy immediately.