Croissants and Cheese

• 12 lb bacon
• 3 -5 plain croissants, depending on size
• 5 -6 eggs, well beaten
• 1 cup milk
• salt
• fresh ground pepper
• 2 cups finely grated gruyere cheese
• 14 lb fresh mozzarella cheese, thinly sliced
• 12 cup freshly grated parmesan cheese
• freshly grated nutmeg
• minced fresh parsley or chervil (to garnish)

1. In a skillet, cook the bacon until crisp, remove with a slotted spoon and drain well on paper toweling.
2. Crumble and reserve.
3. Preheat oven to 350*F.
4. Split the croissants in half lengthwise and place bottoms, cut side up, in one layer in a well buttered casserole.
5. Whisk together the eggs and milk and pour about half the mixture over the croissants.
6. Layer the croissants with most of the Gruyere cheese, then the bacon, and finally the Mozzarella cheese.
7. cover evenly with the remaining egg mixture.
8. Top with the croissant tops, cut side down, and sprinkle with remaining Gruyere, the parmesan, and a sprinkling of nutmeg.
9. Bake until cheese is melted, the interior is set, and the cheese on top is bubbly, about 35 to 45 minutes.
10. Cover the casserole with foil if the croissants seem to be browning too quickly.
11. Sprinkle with parsley or chervil before serving if desired.
12. Cut with a spoon to serve.

bacon, croissants, eggs, milk, salt, fresh ground pepper, gruyere cheese, mozzarella cheese, parmesan cheese, nutmeg, parsley

Taken from www.food.com/recipe/croissants-and-cheese-82865 (may not work)