Looking for a delicious and easy breakfast? This Bacon, Egg, and Cheese Croissant Casserole is the perfect solution! It’s a savory, comforting dish that combines the flaky goodness of croissants with the rich flavors of bacon, eggs, and cheese. Whether you’re hosting a weekend brunch or just want to make a special breakfast, this casserole is sure to be a hit.
Recette du croissant au bacon, aux œufs et au fromage
1
portions5
minutes20
minutes426
kcal25
minutesLaissez l'écran de votre appareil allumé
Ingrédients
large croissant
2 2 gros œufs
60 ml 4 cuillère à soupe lait entier
1 cuillère à soupe 1 cuillère à soupe crème épaisse
2 slices 2 slices bacon
2 cuillères à soupe 2 cuillères à soupe fromage cheddar râpé
1 cuillère à soupe 1 cuillère à soupe fromage mozzarella râpé
1 cuillère à café 1 cuillère à café chopped green onion (optional)
Equipement
Petit bol à mélanger- Fourchette
- Plat à four
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or ramekin with non-stick cooking spray.
- Cut the croissant into pieces and place them in the prepared dish.
- If you haven’t already, cook the slices of bacon until crispy. Crumble it into small pieces once it’s cooled.
- In a small bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until smooth.
- Sprinkle the crumbled bacon over the croissant pieces in the dish. Add the shredded cheddar and mozzarella cheeses. Pour the egg mixture evenly over the croissant pieces. Sprinkle chopped green onion on top if using.
- Place the dish in the preheated oven and bake for 18-20 minutes, or until the casserole is set and the top is lightly golden.
- Let the casserole cool for a couple of minutes before enjoying.
Notes
- Serve your single-serving Bacon, Egg, and Cheese Croissant Casserole right in the ramekin for a cozy, comforting breakfast. Garnish with a sprinkle of fresh herbs or an extra dash of cheese if desired. Pair it with a cup of coffee or tea for a perfect start to your day.
Can I use store-bought croissants?
Absolutely! Store-bought croissants work perfectly for this recipe. Just make sure they are slightly stale or a day old, as they will absorb the egg mixture better, resulting in a more flavorful casserole.
