Croissant Breakfast Casserole with Bacon Gruyère
Ingredients
- 8 large croissants (ripped into 2-3-inch pieces (about 3-4 pieces per croissant))
- 8 oz slab bacon (sliced into batons about ¼-inch thick )
- 1 cup Gruyere cheese (shredded)
- ½ cup white Cheddar cheese (shredded)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp finely chopped sage
- 2 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Fresh chives (thinly sliced, for serving)
Instructions
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