Get Julian Plovnick's recipe: Croissant Breakfast Casserole Level: Easy Total: 5 hr 50 min Active: 45 min Yield: 6 to 8 servings Ingredients 10 croissants, halved lengthwise 1 pound thick-cut bacon, cut into 1/2-inch strips 2 tablespoons unsalted butter, plus more for the baking dish 2 medium onions, very thinly sliced Kosher salt One 8-ounce package cream cheese 2 tablespoons finely chopped fresh chives, plus more for garnish 2 scallions, thinly sliced crosswise 2 teaspoons fresh thyme leaves Pinch freshly grated nutmeg Pinch cayenne 2 cups shredded Gruyère (about 8 ounces) 3 tablespoons Dijon mustard 12 large eggs 1 1/2 cups half-and-half Freshly ground black pepper Nonstick cooking spray Directions Preheat the oven to 350 degrees F. Arrange the croissants on a baking sheet in a single layer cut-side up. Bake until slightly dried out and crispy, about 20 minutes. Set aside to cool completely. Place the bacon in a large Dutch oven and set over medium heat. Cook, stirring occasionally, until golden brown and crispy, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel and set aside. Pour off all but 1 tablespoon of the bacon fat from the Dutch oven. Add the butter, onions and a big pinch of salt to the Dutch oven and reduce the heat to low. Cook, stirring occasionally, until the onions are very tender and golden brown, 25 to 30 minutes. Remove the Dutch oven from the heat and add the bacon, cream cheese, chives, scallions, thyme, nutmeg, cayenne, 1 cup of the Gruyère and 1 tablespoon of the Dijon. Fold the ingredients into the onions with a silicone spatula. Set aside. Whisk the eggs, half-and-half, remaining 2 tablespoons Dijon, 3/4 teaspoon salt and several grinds of black pepper together in a large bowl until very smooth. Set aside. Lightly grease a 3-quart baking dish with butter. Arrange the bottom halves of the croissants in the prepared baking dish, overlapping as needed. Divide the bacon-cheese mixture between the croissant bottoms and then sandwich with the top halves, shingling with the points facing upwards. The croissants will be generously filled so it’s okay if some filling spills out into the baking dish. Pour the egg mixture evenly over and around the croissants, making sure each croissant is well coated. Sprinkle the top of the croissants with the remaining 1 cup Gruyère. Spray a large sheet of foil with cooking spray and use it to cover the casserole, sprayed-side down. Refrigerate for at least 4 hours or preferably overnight. When ready to bake, preheat the oven to 325 degrees F. Bake the casserole covered with the foil until the center has puffed and nearly set, about 45 minutes. Remove the foil and bake until the eggs are completely set and the croissants are golden, about 15 minutes longer. Let sit for 5 minutes before serving. Garnish with chives. Copyright 2025 Television Food Network, G.P. All rights reserved.