Crack Croissant Breakfast Casserole (Print Format)

Layers of croissants, bacon, eggs, and cheddar make a savory, comforting dish perfect for morning gatherings.

# Ingredients:

→ Main Ingredients

01 - 3 large bakery-style croissants (5-inch each)
02 - 1 lb bacon
03 - 1½ cups shredded cheddar cheese
04 - 6 large eggs
05 - 1 cup half-and-half
06 - 2 Tbsp ranch dressing mix

# Steps:

01 - Chop each croissant into 10 to 12 pieces. Place in a lightly greased 9x9-inch deep dish baking dish.
02 - In a skillet over medium-high heat, cook bacon until crispy. Drain fat.
03 - Sprinkle bacon and cheese over chopped croissants.
04 - Whisk together eggs, half-and-half, and ranch dressing mix.
05 - Pour egg mixture over croissant mixture. Press croissants down to submerge into the egg mixture. Cover with aluminum foil and refrigerate for 8 to 24 hours.
06 - Preheat oven to 325ºF. Bake casserole covered for 35 minutes. Uncover and bake an additional 25 minutes, or until set. Let stand 10 minutes before serving.

# Tips:

01 - Use bakery-style croissants for best results; avoid refrigerated crescent rolls.
02 - Turkey bacon may be substituted for fewer calories.
03 - You can substitute heavy cream or whole milk for half-and-half.
04 - Choose alternative cheeses like gouda, pepper jack, Swiss, or Gruyere.
05 - Adjust ranch seasoning according to personal taste.
06 - Assemble and refrigerate casserole up to 24 hours in advance before baking.
07 - To double the recipe, use a 9x13-inch baking dish and extend cooking time by 10 to 15 minutes.
08 - For freezing, thaw frozen casserole completely before baking or reheating.