Cheesy Croissant Casserole

Ingredients

• 6 large croissants, quartered
• 6 slices bacon
• 8 eggs
• 3 cups milk (preferably whole)
• 1 cup heavy cream
• 2 tablespoons finely chopped chives
• 2 teaspoons chopped thyme leaves
• Kosher salt
• Freshly ground black pepper
• Pinch of cayenne
• 1 cup shredded Gruyère, divided
• 1 cup shredded mozzarella, divided
• Butter, for the pan

Directions

• Preheat the oven to 450°F. Spread croissants on a large baking sheet cut side up and bake until golden brown, about 6 minutes.
• In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Drain on paper towels, then chop into bite-size pieces.
• In a large bowl, whisk together the eggs, milk, heavy cream, chives, and thyme. Season with salt, pepper, and cayenne, then stir in about ¾ cup Gruyère and ¾ cup mozzarella.
• Lightly butter a 9×13 baking dish. Scatter the croissants and cooked bacon into the dish, then pour the egg mixture on top. Press down gently so the croissants soak. (Optional: refrigerate 30 minutes up to overnight.)
• Preheat the oven to 350°F. Top the casserole with the remaining cheeses. Bake until golden, about 45 minutes. Garnish with more chives and serve warm.

From Delish (@delish on Instagram, recipe by Lauren Miyashiro). Make-ahead friendly – assemble the night before.