Cheesy Croissant & Bacon Bake
Prep Time
10 mins
Cook time
30 Mins
Makes
4
Buttery croissants and crispy bacon are baked in a rich, eggy, cheesy custard until golden and bubbling, then served piping hot.
Mainland mozzarella melts beautifully to deliver that irresistible, stretchy cheese pull in every scoop.
Perfect for a comforting weekend brunch or crowd-pleasing bake.
Ingredients
- 6-7 large croissants
- 250g streaky bacon, cooked and roughly chopped
- 6 free-range eggs
- 1½ cups Anchor milk
- 1½ cups Anchor cream
- 1 tablespoon Dijon mustard
- 75g Mainland Grated Mozzarella
- 2 tablespoons cream cheese
- 1 tablespoon fresh thyme
- 75g Mainland Grated Mozzarella, for topping
*23cm x 20cm baking dish, greased with butter
Method
- Preheat your oven to 180°C fan bake.
- Tear the croissants into large chunks, place them in the baking dish and scatter over the cooked bacon.
- Whisk the eggs in a large bowl until well combined, then add the milk, cream, and mustard. Season with salt and pepper and whisk well. Add the Mainland Grated Mozzarella and cream cheese and whisk again. Pour this mixture all over the croissants and bacon, making sure it gets into all the gaps.
- Top the dish with the second portion of mozzarella and scatter over the thyme leaves.
- Bake for 25-30 minutes until the custard is set and the cheese is melted. Remove and serve piping hot.
