Croissant Breakfast Casserole with Leeks, Bacon, and Gruyère

Ingredients

Ideally, you’ll want to make this the day before and let it chill overnight to help all the flavors meld together. That said, I only had 30 minutes and it was still delicious!

If you do prep it ahead, just remember to let it sit out at room temp for about 30 minutes before baking. Ingredients below — full recipe is linked in my bio!

6 large (or 8 small) croissants, torn into chunks

2 large leeks (white and light green parts), halved, cleaned, and thinly sliced

1 lb bacon, chopped

Salt and pepper, to taste

½ tsp Calabrian chilies or red pepper flakes (optional)

4–6 cloves garlic, minced (to taste)

⅓ cup white wine (optional), to deglaze

8 large eggs

2 cups whole milk

1 tbsp Dijon mustard

1 tsp smoked paprika

Dash of nutmeg (optional)

6–7 oz Gruyère cheese, freshly shredded

4 oz sharp white cheddar cheese, freshly shredded

1 tsp hot sauce

Chives and more hot sauce, for topping