I’m not sure there are three prettier words strung together.
This recipe is simple and bonus, you can even make it ahead of time! I whipped it up one afternoon and then baked it the next morning before church. You could make it when you have overnight guests, you can make it for a brunch, you could even make it for dinner. You’ll love this little recipe!
This recipe serves 6 to 8.
6 eggs, lightly beaten
2 tablespoons of Dijon mustard
1 pound of bacon, cooked until crisp and then crumbled
1½ cups shredded Gouda cheese
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Spread your torn croissant pieces across the bottom of your dish. Set aside.
In a mixing bowl, whisk together your milk, eggs and Dijon. Stir in your crumbled bacon and shredded cheese. Pour this egg mixture down over your croissants. At this point, you can cover and pop in the fridge until you’re ready to bake or you can immediately bake.
The casserole bakes about 45 minutes.
Remove from oven, cut into squares and serve immediately.
Breakfast never tasted so good.