- 3 pieces bacon, chopped (optional)
- 2 cups chopped tomatoes
- 2 large croissants
- 2 eggs
- ¼ cup heavy cream
- ½ cup prepared hollandaise sauce or 1 cup shredded cheese
Preheat the oven to 350°F. Spray a 9x7 inch baking pan with baking spray; set aside.
Cook the bacon in a large skillet until crispy. Add the tomatoes and continue cooking until the tomato liquid is reduced by half. Spoon some of the liquid into the bottom of the prepared baking pan.
Slice the croissants into ½ inch strips (I prefer to slice them lengthwise) and place them into the bottom of the pan to create a layer. Add the rest of the tomato-bacon mixture over the croissant later and add the rest of the sliced croissants over that.
In a bowl, whisk together the eggs and cream; pour the mixture evenly over the top of the baking pan and either drizzle the top with the hollandaise sauce or sprinkle it with shredded cheese.
Bake the casserole in the preheated oven for 35-40 minutes.
- Yields: 4 servings
- Preparation Time: 50 minutes