I mixed this up on Christmas Eve, and baked and served it for Christmas Brunch this morning. It was incredibly delicious – another great recipe from Mel’s Kitchen Cafe. Mel uses shallots or red onions, and doesn’t add hot sauce, but other than that, this is really her recipe. We all flipped over it and I love that you can make the night before!
1 pound (454 g) croissants, halved lengthwise (about 5-7 small/medium croissants, or 4 giant Costco ones)
8 to 10 slices bacon, chopped into 1″ slices (I use thick-sliced. See my bacon chopping trick.)
½ cup diced onion
2 cups sharp cheddar cheese (freshly-grated is best)
9 large eggs
2 cups milk (I used 2%)
1 cup heavy cream
1 1/2 tsp kosher salt
¼ tsp freshly ground black pepper
2-3 dashes hot sauce
Preheat the oven to 350 degrees F.
Slice the croissants in 1″pieces and lay in a 9×12″ baking dish. Bake 10-12 minutes, tossing halfway. You want them to be a little toasted.
In a large skillet, cook the bacon until crisp. Remove the bacon to a plate, and remove all but a tablespoon of the bacon grease from the skillet. Add onion and sauté 3-5 minutes.
Mix eggs, milk, cream, salt, pepper and hot sauce in a bowl.
Sprinkle bacon and onions over the croissants. Then sprinkle cheese over and finally pour the egg mixture over. You don’t need to toss it or anything.
Cover and refrigerate 4 hours or overnight.
Remove cover and bake for 45-50 minutes.
Let stand 15 minutes and serve. Wow.