Ingredients
8
Large Croissants, Torn into Chunks
8
3 cups
Swiss Cheese, Shredded
3 cups
3 cups
Half and Half
3 cups
8
Eggs, Whisked
8
1/4 cup
Scallions, Sliced Thin
1/4 cup
2 tablespoons
Fresh Sage, Minced
2 tablespoons
Directions
Heat a sauté pan over medium-high heat. Brown the bacon and transfer to paper towels to drain.
While the bacon is cooking, whisk together the eggs, half and half, scallions, sage, and 2 cups of the Swiss cheese until well combined.
Dice the ham and bacon, add both and torn croissants to the egg mixture. Transfer to a greased baking dish.
Top the casserole with the remaining Swiss cheese. Cover with foil and refrigerate for at least 2 hours or overnight.
In the morning, preheat the oven to 325°F. Cover the casserole and bake for about 35-40 minutes, or until set and the cheese is melted.
Serve hot.
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