#ad This egg, bacon, and cheese Overnight Croissant Bake is just what you need for busy holiday mornings! I made this recipe with Eggland’s Best eggs, which have 6x more Vitamin D and 10x more Vitamin E compared to ordinary eggs. Plus, they’re actually running the Season’s Best with Eggland’s Best sweepstakes right now, that you can enter for a chance to win $5,000 to plus up your own holiday recipes! Visit EBFamilySweeps.com to enter from now until January 3rd and make sure to try out this recipe! Hope you enjoy! #madewithEB #EgglandsBest #SeasonsBestwithEB Ingredients 6 Eggland’s Best eggs, large 6 croissants 6 slices of Swiss cheese 12 slices of bacon 1 cup milk 2 tbsp butter, melted 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp paprika 1/2 tsp salt 1/4 tsp pepper Instructions Preheat oven to 375F (if baking right away). Grease a large 9x13-inch baking dish. Take one croissant at a time and cut it open, not cutting all the way through. Add one slice of cheese and two slices of bacon. Add the sandwich to the baking dish. Repeat with the remaining croissants. In a large bowl, whisk together the Eggland’s Best eggs, milk, garlic, onion, paprika, parsley, salt and pepper until combined. Pour into the baking dish, avoiding the tops of the sandwiches directly. Brush the tops of the croissants with melted butter. Cover and add to the refrigerator for at least 1 hour or overnight. Remove and bake at 375F for about 45 minutes, until the eggs are no longer runny. Remove from the oven and sprinkle with parsley. Cut and serve immediately. Enjoy!