Ingredients
6 large croissants, quartered
6 slices bacon
8 eggs
3 c. milk (preferably whole)
1 c. heavy cream
2 tbsp. finely chopped chives
2 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
Pinch cayenne
1 c. shredded Gruyère, divided
1 c. shredded mozzarella, divided
Butter, for pan
Preparation
Step 1Preheat oven to 450°. Spread croissants on a large baking sheet cut side up and bake until golden brown, 6 minutes. Step 2In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain bacon on a paper towel-lined plate, then chop into bite size pieces. Step 3In a large bowl, whisk together eggs, milk, heavy cream, chives and thyme. Season with salt, pepper and cayenne, then stir in about ¾ cup Gruyère and ¾ cup mozzarella. Step 4Lightly butter a 9-x-13” baking dish. Scatter croissants and cooked bacon into baking dish, then pour egg mixture on top. Press down gently on croissants to make sure they’re fully soaked in the mixture. (If you have time, refrigerate for 30 minutes up to overnight.) Step 5When you’re ready to bake casserole, preheat oven to 350°. Top casserole with remaining cheeses. Bake until golden, about 45 minutes. Garnish with more chives and serve warm.
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