Serves 4
4 croissants, cut in half
4 pieces of bacon, cooked until crisp and crumbled
8 ounces shredded Point Reyes TomaProvence
6 eggs
3 tablespoons milk or cream
Pinch of salt & pepper
2 tablespoons butter, melted
Fresh minced chives, for garnish
Preheat oven to 350F. Spray the bottom of a baking dish with cooking spray. (Don't use too big of a dish. You want the dish to just fit your croissants without much space leftover.)
Place the bottom halves of croissants in bottom of baking dish, pushing them as close together as possible. (Set croissant tops aside for now.). Sprinkle cheese evenly over the top.
Place in oven and bake until cheese begins to melt, about 5 minutes. Remove from oven. Sprinkle the bacon evenly over the top of the cheese.
In a medium bowl. Whisk eggs and milk until combined. Pour over the top of croissants. Sprinkle with a pinch of salt and pepper. Cover each sandwich with a croissant top and brush with melted butter.
Bake for 12-15 minutes, until egg is cooked. Remove from oven. Carefully cut around each croissant and remove from the pan. Garnish with chives. Serve immediately.
