Egg & bacon croissant brunch bake recipe
Far easier than cooking up a full English for a crowd! Switch to mushrooms instead of bacon, for a vegetarian version of this egg croissant
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Ingredients
- 8 rashers smoked back bacon, roughly chopped
- 100g baby spinach (optional)
- soft butter to grease
- 150g grated cheese (we used cheddar and Gruyère)
- 1 x 312g pack of 8 croissants, torn into thirds
- about 100g cherry tomatoes, halved
- 8 medium eggs
- 200ml milk
- 2 tsp Dijon mustard, or a few dashes of Worcestershire sauce
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