That first hiss from the cooker tells you something good is happening
You feeling the anticipation build up as you close that lid tight. You know somethin' tasty is about to happen but ain't quite sure how it's gonna turn out yet. You hear that initial pressure building, and you got a little smile on your face. That sound just tells you, this gonna be good.
Once the hiss starts, you relax a little. You remember that your pressure cooker is a pro at kinda locking in flavor and moisture. It's gonna make sure your egg mixture and croissants get all fluffy and rich. It's gonna make sure your egg mixture and croissants get all fluffy and rich. That steam pressure is like a cooking power-up for your dish. You got a good feeling it's gonna turn out perfect, with that golden brown top and melty cheese you so crave.
And then, you catch that pause when you do a quick release. That little burst of steam is like a chef's secret handshake, saying "It's done!" You get your tongs ready, knowing you're about to serve up somethin' amazing. That first hiss was just the start of somethin' really delicious. Oh, you gonna love this!
Croissant Breakfast Casserole With Bacon & Gruyere
Equipment
- 1 9×13 oval or rectangular baking dish or similar size bakeware 2.5-3-qt capacity
- 1 Nonstick cooking spray
- 1 Medium skillet
- 1 Slotted spoon
- 1 Mixing bowls
- 1 Whisk
Ingredients
Main ingredients
- 8 large croissants ripped into 2-3-inch pieces (about 3-4 pieces per croissant)
- 8 oz bacon sliced into batons about ¼-inch thick
- 1 cup Gruyere cheese shredded
- ½ cup white Cheddar cheese shredded
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoon sage finely chopped
- 2 teaspoon Dijon mustard
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh chives thinly sliced, for serving
Instructions
Instructions
- Prepare the baking dish. Preheat an oven to 350°F (175°C), then grease a 9×13 baking dish with nonstick cooking spray.
- Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook until crispy, stirring often, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the prepared dish.
- Sprinkle on cheese. Combine 1 cup of shredded Gruyere and ½ cup shredded Cheddar cheese in a small bowl. Sprinkle about half of the cheese on top of the bacon, then reserve the rest. Place the ripped croissants on top. For a beautiful presentation, don’t pack them in tightly–allow some of the ends of the croissants to stick up a bit.
- Make the egg mixture. In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 tablespoon chopped sage, 2 teaspoon Dijon mustard, 1 teaspoon Kosher salt, and ¼ teaspoon black pepper. Pour the egg mixture over the croissants, then sprinkle the remaining cheese on top.
- Bake, then serve. Bake for 40-45 minutes, or until the croissants are golden brown and the cheese has crisped up. Check 30 minutes into cook time–if the croissants are browning too quickly, you can cover with aluminum foil.
- Cool for 5-10 minutes, then garnish with chives and enjoy immediately.
- Make ahead and storage tips: Assemble through step 3 and refrigerate overnight. Add the egg mixture just before baking. Refrigerate leftovers up to 3 days and reheat at 350°F/175°C until warmed through. Freeze cooled casserole up to 2 months. Thaw overnight, then reheat at 350°F/175°C.
