Savory Breakfast Casserole

How many times have we all made the "famous" sausage breakfast casserole! This is a little more gourmet and a lot tastier. Don't be messing with the croissants, or heavy cream or you will lose the whole "gourmet" thing. Perfect for breakfast, brunch, or dinner.

Savory Breakfast Casserole
6 servings
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6-ounces thick-cut smoked bacon (about 4 strips), diced
1 1/4 cups chopped yellow onion
3/4 cup chopped mixed red and green bell peppers
2 3/4 teaspoons of your favorite Creole Seasoning, mine is still Emeril's
4 large croissants (about 12 ounces total), cut into 1-inch pieces
1/4 cup minced green onions
6 ounces medium yellow cheddar cheese, grated (about 1 1/2 cups)
7 large eggs
1 1/4 cups milk
3/4 cup heavy cream
1/4 teaspoon salt

1. Cook bacon over medium-high heat until crisp and fat has rendered, 4-6 minutes. Remove bacon using a slotted spoon and transfer to a paper towels-lined plate to drain. Remove all but 1 1/2 tablespoons of the bacon dripping from the pan and reserve the drippings on the side. Add the onion, bell pepper, and 3/4 teaspoon of the creole seasoning to the pan and cook, stirring often, until the vegetables are soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.

 

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