Bacon, Spinach & Sun Dried Tomato Croissant Casserole

  • Cooking spray
  • 4 slices thick cut bacon, fried and crumbled
  • ⅓ cup diced sun dried tomatoes in oil
  • 1 cup baby spinach, coarsely chopped
  • 2 tablespoons sliced green onions
  • 4 large croissants, sliced thinly into roundish sections
  • 1-2 cups shredded cheese - I used a combination of mozzarella and sharp cheddar
  • 4 large eggs
  • ½ cup heavy cream

Preheat the oven to 400° F. Spray a 9x7-inch baking dish (or similar capacity baking dish) with cooking spray; set aside

Combine the cooked bacon, sun dried tomatoes, chopped spinach, and green onions to form a filling; set aside.

Arrange half of the croissant slices in the bottom of the baking dish, trying to cover the bottom of the dish as fully as possible. Sprinkle the filling evenly over the layer of croissant slices and then arrange the rest of the croissant slices over the filling. Sprinkle the top of the last croissant layer evenly with shredded cheese.

Whisk the eggs and the heavy cream together to form a custard and carefully pour the custard over the ingredients in the baking dish. Press lightly with a spatula to make sure all of the croissant pieces get fully coated with the custard mixture.

Bake the casserole for 40-50 minutes or until the egg is set and the cheese is melted and bubbly. Cool for 5 minutes before serving.

  • Yields: 4-6 servings
  • Preparation Time: About an hour