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Crack Croissant Breakfast Bake

Buttery croissants, crispy bacon, cheddar, and creamy ranch eggs baked into a savory breakfast casserole you can prep the night before.
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Ingredients
  

  • 3 large bakery-style croissants 5-inch each
  • 1 lb bacon
  • 1½ cups shredded cheddar cheese
  • 6 large eggs
  • 1 cup half-and-half
  • 2 Tbsp ranch dressing mix

Instructions
 

  • Cut each croissant into 10–12 pieces. Place in a greased 9x9-inch deep baking dish.
  • Fry bacon over medium-high heat until crispy. Drain well.
  • Sprinkle bacon over croissants, then top with cheddar, tucking cheese into gaps.
  • Whisk eggs, half-and-half, and ranch dressing mix until smooth.
  • Pour egg mixture over croissants, press down to submerge. Cover and refrigerate 8–24 hours.
  • Bake covered at 325ºF for 35 minutes, then uncovered for 25 minutes until set and golden.
  • Let stand 10 minutes before serving.