I love croissants and I love croissants for breakfast. Here's the best of both worlds...
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 8 slices of bacon - cooked and cut into approx. 1” pieces
6 croissants – just buy them from the bakery 1 tsp. dried rosemary or thyme (optional – your choice) 8 ounces cream cheese (softened to room temperature) 1 cup whole milk or half & half (don’t use skim milk) 6 eggs dash of black pepper 2 cups of shredded cheese (Monterey Jack or sharp Cheddar work well.) 2 tablespoons melted butter |
- Carefully cut the croissants in half lengthwise. Put them on a cookie sheet and LIGHTLY toast them in a 350 degree oven for about 5 minutes or so. Don't burn them!! Let them cool. Toasting them prevents them from being soggy at the end.
- Cook the bacon and drain well on a paper towel.
- Preheat your oven to 375 degrees.
- Butter a 9” x 13” casserole dish. I always use the clear Pyrex ones.
- In a bowl, stir together the cream cheese and any herbs you want to use.
- Onto the toasted and cooled croissant halves, spread a heaping tablespoon of the softened cream cheese on the bottom half of the cut croissants. Be careful not to press too hard as you spread, so you don't tear them.
- Put the top back on the croissants; cut each into 3 pieces or in half if they are small croissants.
- Place the croissant thirds in the buttered casserole dish. Don't worry if they're not perfect rows.
- In a large bowl, beat together the milk, eggs, and a pinch each of black pepper and salt. Careful, don't use too much salt - the croissants and the cheese may probably salted.
- Pour the beaten eggs and milk over the croissants. The mixture will somewhat cover the croissants.
- Place the bacon pieces on top. Sprinkle shredded cheese on top of everything.
- Bake at 375 degrees for 25 to 30 minutes. Check it at around 15-20 minutes to make sure the top isn’t getting too brown. Cover it with foil, if this happens.
- Ready when it’s cooked through. Remove foil (if used) and let cool about 5 minutes before serving.
