Plat
Overnight Egg, Bacon and Cheese Croissant Bake
1 h 15Pour 6Nutri-Score D€€
D
1 h 15
1 h 15Overnight Egg, Bacon and Cheese Croissant Bake
recette de
Peyton Pratte
@choosing_balance
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (large)Produits laitiers6 morceaux
croissants (sliced open horizontally, not all the way through)Boulangerie6 morceaux- Swiss cheese (sliced)Produits laitiers6 morceaux
bacon (sliced)Viandes12 morceaux
milkProduits laitiers240 ml
butter (melted)Produits laitiers30 g
garlic powderÉpices2 g
onion powderÉpices2 g
paprikaÉpices1 g
saltÉpices3 g
black pepperÉpices1 g
parsley (chopped)Fruits et légumes5 g
par portion
Nutrition
459kcal
- Glucides
- 32 g
- Protéines
- 18 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Saladier
Fouet
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Prepare the oven and dish
- Preheat the oven to 375 °F (190 °C) if baking right away.
- Grease a large 9x13-inch baking dish.
- Étape 2
Fill the croissants
- Cut each croissant open without cutting all the way through.
- Insert a slice of cheese and two slices of bacon in each.
- Arrange the sandwiches in the baking dish.
- Étape 3
Whisk the egg mixture
- In a large bowl, whisk the eggs with the milk, garlic powder, onion powder, paprika, salt and pepper until combined.
- Étape 4
Pour and brush
- Pour the egg mixture into the baking dish, avoiding the tops of the sandwiches.
- Brush the tops of the croissants with melted butter.
- Étape 5
Chill overnight
- Cover the dish and refrigerate for at least 1 hour or overnight.
- Étape 6
Bake
- Bake at 375 °F (190 °C) for about 45 minutes, until the eggs are no longer runny.
- Étape 7
Finish and serve
- Sprinkle with chopped parsley.
- Cut and serve immediately.