Mini Croissant Kentucky Hot Brown Casserole

A casserole topped with melted cheese, bacon bits and halved cherry tomatoes.

Mini Croissant Kentucky Hot Brown Casserole

This Mini Croissant Hot Brown Casserole has buttery, flaky mini croissants mingling with savory turkey and bacon, sweet cherry tomatoes, and ooey-gooey, bourbon-infused creamy cheese sauce that'll have you licking your plate clean!

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Breakfast, Main Course

American

373 kcal

Equipment

Ingredients

cooking spray
8 slices bacon (lower-sodium), cut into lardons (1/4" matchsticks)
8 mini croissants, sliced in half
8 ounce deli turkey (lower-sodium), sliced as thick as you like
1 cup cherry tomatoes, halved
1 tablespoon unsalted butter
2 tablespoon all purpose flour
2 tablespoon bourbon
1½ cups milk (2% or whole), warmed
1 dash nutmeg
6 ounce gruyere cheese, shredded, divided
kosher salt + fresh cracked black pepper
1 tablespoon fresh thyme leaves

Instructions

Place an oven rack in the upper third of the oven and preheat the broiler.
Place the bacon lardons in a cool skillet and set over medium heat (note 1). Cook the bacon until crisp, stirring occasionally for even cooking. Using a slotted spoon, transfer the bacon to a paper towel drain. Remove all but 1 tbsp of the bacon fat from the skillet. Set it aside.
Spritz a 9 by 13-in casserole with cooking spray. Arrange the halved mini croissants across the bottom of the dish. Arrange the turkey over the croissants in puddles, but so it covers the bread. Sprinkle the halved tomatoes evenly over the turkey.
Add the butter to the skillet with the bacon fat and place it over medium heat. Once the butter has melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Next, whisk in bourbon, then follow immediately with the warm milk and continue stirring until the sauce is smooth and creamy and begins to thicken (note 2). Take the saucepan off the heat and stir in the nutmeg and 4 oz of gruyere until completely melted. Season to taste with kosher salt + black pepper.
Pour the sauce evenly over assembled ingredients in the casserole dish. Broil the casserole for 3 minutes. Remove from the oven and sprinkle with the bacon and remaining 2 oz of gruyere. Broil for another 2 minutes.
Garnish with fresh thyme before serving.

Notes

1. Place the lardons in a cold skillet, then place it on the burner. This allows the fat to slowly render out and create crispy, not soggy, bacon.

2. Warm or hot milk will help prevent lumps and create a smooth sauce. It will also thicken quicker. Simply warm it in the microwave for a minute or two or in a small saucepan on your cooktop.

3. Transfer leftovers into an airtight container and store in the refrigerator for 2 to 3 days. Warm in the microwave or 350°F oven until heated through.

See the full post for additional tips, substitutions and make ahead instructions.

Nutrition

oven, stove top

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