Bacon, Eggs & Cheese Croissant Casserole
A delicious baked croissant casserole with bacon, eggs, and cheese to feed a crowd for an easy brunch. Guaranteed to be a big hit with friends and family.
Ingredients
- Butter room temperature for greasing
- 8 rashers smoked back bacon roughly chopped
- 100 g grated Cheddar cheese
- 50 g grated Gruyère
- 8 medium croissants torn into pieces
- 100 g cherry or grape tomatoes sliced in halves
- 8 medium eggs
- 200 ml milk
- 2 tsp Dijon mustard
- A dash of Worcestershire sauce
- Salt and Pepper to taste
Instructions
- Preheat the oven to 180C.
- Grease a large casserole dish with butter.
- In a medium pan, fry the chopped bacon until crispy and put into the buttered casserole dish, reserving a small amount of bacon for topping.
- Scatter half the cheese (Cheddar and Gruyère), followed by the torn croissants and then halved tomatoes.
- In a large mixing bowl or jug, beat together eggs, milk, Dijon mustard, Worcestershire sauce, and salt and pepper. Pour the egg mixture over the croissants, then scatter the rest of the cheese and reserved bacon bits. Leave to stand for 15-15 minutes before putting into the oven.
- Cover with foil and bake for 25 minutes. Remove the foil and cook uncovered for 10 minutes until golden and crisp. Remove from oven and allow it to sit for 5-10 minutes to cool before serving.