1Line a large baking sheet with foil, add bacon and bake at 400 for 12-14 minutes until crispy.
2Line a large baking sheet with foil, add bacon and bake at 400 for 12-14 minutes until crispy.
3Line a large baking sheet with foil, add bacon and bake at 400 for 12-14 minutes until crispy.
4Remove from the pan onto a towel lined plate, pat dry and dice into bite sized pieces - set aside.
5Remove from the pan onto a towel lined plate, pat dry and dice into bite sized pieces - set aside.
6Remove from the pan onto a towel lined plate, pat dry and dice into bite sized pieces - set aside.
7Dice each of the croissants into 5-6 pieces.
8Dice each of the croissants into 5-6 pieces.
9Dice each of the croissants into 5-6 pieces.
10Grease the bottom of a 9x13 pan, add croissant pieces and toast at 350 for 10-15 minutes.
11Grease the bottom of a 9x13 pan, add croissant pieces and toast at 350 for 10-15 minutes.
12Grease the bottom of a 9x13 pan, add croissant pieces and toast at 350 for 10-15 minutes.
13While the croissants are toasting, whisk eggs, milk, garlic powder, onion powder, salt, pepper, 1/2 cup white cheddar cheese and 1/2 cup cheddar cheese.
14While the croissants are toasting, whisk eggs, milk, garlic powder, onion powder, salt, pepper, 1/2 cup white cheddar cheese and 1/2 cup cheddar cheese.
15While the croissants are toasting, whisk eggs, milk, garlic powder, onion powder, salt, pepper, 1/2 cup white cheddar cheese and 1/2 cup cheddar cheese.
16Pour the egg mixture on top of the toasted croissants.
17Pour the egg mixture on top of the toasted croissants.
18Pour the egg mixture on top of the toasted croissants.
19Then add diced bacon, the remaining cheese and chives.
20Then add diced bacon, the remaining cheese and chives.
21Then add diced bacon, the remaining cheese and chives.
22You can either bake immediately OR cover and place in the fridge overnight to bake the next day.
23You can either bake immediately OR cover and place in the fridge overnight to bake the next day.
24You can either bake immediately OR cover and place in the fridge overnight to bake the next day.
25Bake at 350 for 50-55 minutes.
26Bake at 350 for 50-55 minutes.
27Bake at 350 for 50-55 minutes.
Ingredients
1 package bacon
1 package bacon
1 package bacon
8 large croissants
8 large croissants
8 large croissants
8 eggs
8 eggs
8 eggs
2 cups milk
2 cups milk
2 cups milk
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp pepper
1 tsp pepper
1 tsp pepper
1 tsp salt
1 tsp salt
1 tsp salt
1 cup shredded white cheddar cheese
1 cup shredded white cheddar cheese
1 cup shredded white cheddar cheese
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese
3 tbsp diced chives
3 tbsp diced chives
3 tbsp diced chives
olive oil
olive oil
olive oil
Equipment
ovenbaking dishlarge baking sheetfoiltowel lined plate9x13 pan
Tips
You can either bake it right away or cover and refrigerate to bake it the next day.
Toasting the croissants before adding the egg mixture helps them stay crispy.