Bacon & Gouda Egg Croissant Casserole
Sunday brunch is always a must especially when celebrating something special! We made this recipe the Sunday after my college graduation, so it was a pretty festive weekend! Saturday morning was the graduation ceremony and we could not have had better weather! The sun was out all day and the temperature was perfect, not too hot or too cold!
Later that day we celebrated in Philly out to dinner with my Uncle, Aunt, and two cousins who we are very close with! We went to one of my favorite happy hour spots in Philly, the Bellevue Hotel’s XIX, for some pre-dinner drinks! The view from the 19th floor bar is incredible and makes for the perfect sunset happy hour! After some cocktails and a champagne toast we had a delicious dinner at the Capital Grille! I don’t think we have ever been disappointed with our meal there!
On Sunday morning we woke up and decided to keep the celebrations going with this brunch casserole and some mimosas! This one is so easy to make! We love using St. Pierre’s mini brioche croissants with some thick cut, applewood smoked bacon!
To make this dish, place the mini croissants on the bottom of a greased baking dish, then whisk together the milk, eggs, and dijon mustard. Lastly, stir in the crumbled bacon and shredded gouda then bake for approximately 35-45 minutes. Once out of the oven, garnish with some fresh chives and there you have it! If you’re celebrating or just in the party mood then pop open the bubbly and make some mimosas! Or Bloody Mary’s!
a. Ingredients:
1 package of St. Pierre’s mini brioche croissants
2 cups of milk
6 eggs; beaten
1 ½ tbsp of Dijon mustard
1 lb of bacon; cooked and crumbled
1 ½ cups of gouda cheese; shredded
¼ cup of chopped chives
b. Directions:
Spray a 9 by 13 in baking dish with cooking spray and pre-heat oven to 350 degrees
Lay croissants on bottom of dish
Meanwhile whisk milk, eggs, and Dijon mustard in a bowl; stir in bacon and gouda
Pour egg mixture over croissants
Bake casserole for approximately 35-45 minutes; take out of oven then sprinkle with chives and serve
