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Crack Croissant Breakfast Bake

A cheesy, bacon-packed croissant breakfast bake made with rich eggs, ranch seasoning, and crisp buttery layers. Assemble it the night before for an easy, crowd-pleasing morning meal.
Calories:
Author: Sandra Myers

Ingredients

  • 3 large bakery-style croissants about 5 inches each, chopped into 10–12 pieces each
  • 1 lb bacon cooked crispy and drained
  • 1½ cups shredded cheddar cheese
  • 6 large eggs
  • 1 cup half-and-half
  • 2 Tbsp ranch dressing mix

Instructions

  • Cut croissants into 10–12 pieces each and place in a greased 9x9-inch baking dish.
  • Fry bacon until crispy, drain, and crumble.
  • Sprinkle bacon over croissants, then top with cheddar cheese.
  • Whisk eggs, half-and-half, and ranch mix until smooth.
  • Pour mixture over croissants, press down to soak, cover, and refrigerate 8–24 hours.
  • Bake at 325ºF, covered, for 35 min. Uncover and bake 25 min more until set.
  • Let stand 10 min before serving warm.