Overnight Cheesy Bacon Casserole (Printable Recipe)

Cheesy croissant breakfast casserole with bacon and egg custard. Ideal for prepping ahead and feeding a crowd.

# Ingredients You'll Need:

01 - 1 pound croissants, halved and torn into large bite-size pieces (5 to 7 small or 4 large)

02 - 8 to 10 slices thick-sliced bacon, chopped and cooked until crisp

03 - 0.5 cup diced shallot or red onion, cooked until translucent

04 - 2 cups shredded cheddar, gruyere, or Swiss cheese, freshly grated

05 - 9 large eggs, whisked until smooth

06 - 2 cups whole milk

07 - 1 cup heavy cream

08 - 1.5 teaspoons salt

09 - 0.25 teaspoon black pepper

01 - Toast halved croissants until golden brown to create a sturdy base that holds up during baking.

02 - Tear toasted croissants into large bite-sized pieces and arrange evenly in a baking dish.

03 - Cook bacon in a skillet until crisp, then sauté shallots or red onions in the rendered fat until translucent.

04 - Distribute bacon and sautéed onions over the croissants, then top evenly with grated cheese.

05 - Whisk eggs, milk, cream, salt, and pepper until smooth, then pour evenly over the casserole.

06 - Cover and refrigerate the casserole for 4 to 12 hours. Bake until puffed and golden with a set center.

01 - Toasting croissants is essential for maintaining texture after soaking in custard.

02 - Hand-grated cheese melts more smoothly than pre-shredded varieties.

03 - Let casserole rest 10 to 15 minutes after baking for clean slices and full set.