Crack Croissant Breakfast Casserole (Printable Version)
# What You'll Need:
→ Main Components
01 -
6 fresh bakery croissants, cut into bite-sized pieces
02 -
8 slices thick-cut bacon, cooked until crisp and chopped
03 -
200 g shredded sharp cheddar cheese
→ Custard
04 -
6 large eggs
05 -
480 ml half and half
06 -
20 g ranch dressing seasoning mix
# Step-by-Step Directions:
01 -
Lightly grease a deep baking dish to prevent sticking.
02 -
Cut croissants into 10–12 pieces each and spread evenly in the prepared dish.
03 -
Fry bacon in a skillet over medium–high heat until golden and crisp. Drain on paper towels, then chop into small pieces.
04 -
Distribute chopped bacon and shredded cheddar evenly over the croissant pieces to ensure even flavor in every bite.
05 -
In a large bowl, vigorously whisk eggs, half and half, and ranch seasoning until custard is completely smooth.
06 -
Pour the custard evenly over croissant mixture. Press gently with a spatula to ensure all pieces are soaked.
07 -
Cover the dish with foil and refrigerate for at least 8 hours or overnight to allow full absorption.
08 -
Preheat oven to 165°C. Bake casserole covered for 35 minutes.
09 -
Remove foil and continue baking for 25 minutes, until the centre is set and the top is golden brown.
10 -
Allow casserole to stand for 10 minutes before slicing and serving warm.
# Helpful Notes:
01 -
For best results, use day-old croissants to maximize custard absorption and texture.
02 -
Extra cheese can be sprinkled over the top in the final 5 minutes of baking for an even gooier finish.
03 -
The dish can be assembled up to 24 hours in advance before baking.
04 -
Stores well in the refrigerator for up to 3 days, and reheats beautifully, making it excellent for leftovers.
05 -
To freeze, wrap tightly after baking and cool completely. Thaw overnight and reheat covered at 175°C.