Let's Have Brunch - Croissant Breakfast Sandwich Casserole

The perfect addition to your Sunday brunch, this breakfast casserole is sure to please your family or guests. Flaky croissants with two kinds of cheese, bacon and eggs make for a delicious beginning to your day. If you prefer, you can use sausage or ham in place of the bacon, or try some of your other favorite cheeses.

Croissant Breakfast Sandwich Casserole
from Darci Juris

6 large croissants, cut open
1 package of bacon
6 slices of provolone cheese
1 cup cheddar cheese, shredded
8 eggs
2 Tablespoons milk
2 Tablespoons butter

1. Preheat oven to 375 degrees F. Lightly grease the bottom of a 9 x 13 baking dish.

2. Cook bacon and set aside on a plate with a paper towel to soak up the grease. Once cooled, break into i inch pieces (approximately).

3, Place the bottom halves of the croissant in the dish, trying to get them as close together as possible.

4. Spread provolone and cheddar over the top 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 on top of the casserole. Place back in the oven for 5 minutes or until croissants are toasted slightly.

8. Remove and let sit for 10 minutes. Cut pieces with a knife before serving with a spatula.




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