Roughly chop croissants into 1-inch pieces. If you’re using minis, I do about 6 pieces per croissant. If you’re using full-sized ones, go for 10–12 pieces each. You want them bite-sized, but not too small—they’ll shrink a little when baked.

Cut bacon into bite-sized pieces and cook in a large skillet over medium heat until crispy (about 8–10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain excess grease.

Tip: Don’t toss the bacon grease! Save a little (like a tablespoon) and add it to the egg mixture for an extra savory boost.

In a big mixing bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and black pepper. Whisk it really well—you want everything fully combined and smooth.

Stir in the cooked bacon and about ⅔ of the shredded cheese. The rest will go on top!

Grease a 9×13 baking dish with butter or nonstick spray. Scatter the croissant pieces evenly in the pan. Pour the egg mixture over the top, pressing the croissants down gently with a spatula to help them soak it all up.

Sprinkle the remaining cheese over the top—don’t be shy

Bake at 350°F (175°C) uncovered for 40–45 minutes. The top should be golden and slightly puffed, and the center should be set (no jiggly middle). If it starts browning too fast, loosely tent with foil.

Tip: Stick a knife in the center—if it comes out clean (no liquid egg), it’s done.

Let it cool for 5–10 minutes before slicing. This gives the custard time to settle and makes it easier to cut.

Option 1: Assemble Now, Bake LaterOnce it’s assembled, cover the dish tightly with foil and refrigerate overnight. The next morning, uncover and bake as directed. You might need an extra 5–10 minutes if it’s super cold from the fridge.

Option 2: Bake Now, Reheat LaterBake the full casserole, let it cool, then refrigerate. Reheat individual portions in the microwave, or pop the whole thing in a 300°F oven for 15–20 minutes to warm it through.