Croissant Bacon Egg Bake (Print Version)
Buttery croissants, smoky bacon, eggs, and sharp cheddar combine to create a comforting morning dish that’s great for gatherings.
# Ingredients:
→ Main Items
01 -
A pack of bacon (1 pound)
02 -
3 jumbo croissants (roughly 5 inches each)
03 -
1 1/2 cups of cheddar cheese, shredded
04 -
6 eggs, large in size
05 -
1 cup of half-and-half cream
06 -
2 tablespoons of ready-made ranch seasoning
# Steps:
01 -
Cut each croissant into about 10 or 12 chunks. Put the pieces in a greased 9x9-inch deep baking dish.
02 -
Cook bacon on medium heat in a pan until crunchy. Remove the grease.
03 -
Scatter the bacon bits and cheese over the croissant chunks.
04 -
Beat together the eggs, half-and-half, and ranch mix in a bowl.
05 -
Pour the egg mixture over the layered croissants. Push down on the croissants so they soak it up. Cover with foil and store it in the fridge for 8 to 24 hours.
06 -
Warm up the oven to 325°F. Bake with the foil on for 35 minutes. Take it out and bake uncovered for another 25 minutes or until set. Allow it to rest for 10 minutes before eating.
# Notes and Tips:
01 -
Go for bakery-made croissants, not the refrigerated kind.
02 -
Swap turkey bacon if you want to cut calories.
03 -
Heavy cream or whole milk works in place of half-and-half.
04 -
Try swapping cheddar with Swiss, gouda, pepper jack, or Gruyere.
05 -
Tweak how much ranch seasoning you use to suit your taste.
06 -
You can prep the dish up to 24 hours ahead of baking and chill it.
07 -
Make twice as much by using a 9x13 pan. Cook for 10 to 15 extra minutes.
08 -
If frozen, let it thaw fully before cooking or reheating.