Ingredients
- 8 ounces turkey bacon cut into bite-sized pieces
- 1 1/3 cups shredded cheese divided; use a mix of cheddar and mozzarella
- 8 large croissants torn into 2-3 inch pieces
- 8 large eggs
- 3 cups half-and-half
- 1 tablespoon chopped fresh sage
- 3/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- Chopped fresh chives for garnish
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with nonstick cooking spray.
- Heat a skillet over medium-high heat. Add the turkey bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to the prepared baking dish.
- Sprinkle half of the shredded cheese over the bacon in the dish. Then, gently place the torn croissants on top, leaving some gaps for the egg mixture to soak in.
- In a large bowl, whisk together the eggs, half-and-half, chopped sage, rosemary, salt, black pepper, garlic powder, and onion powder. Pour this mixture evenly over the croissants in the dish. Sprinkle the remaining cheese on top.
- Bake for 40-45 minutes until the bake is golden and the custard is set. Check on it halfway through cooking. If the top is browning too quickly, cover loosely with aluminum foil.
- Allow the breakfast bake to cool for 5-10 minutes. Garnish with chopped fresh chives and serve warm.
