Cook 1 pound of bacon until it is crispy. Set it aside until it cools, then crumble it into pieces.
Tear croissants into bite-sized pieces and press them into the bottom of a greased 9x13 baking dish.
Pour the meat mixture over the top of the croissants.
In a large mixing bowl, combine eggs, milk, and heavy cream. Add salt, pepper, garlic powder, mustard, and sage. Whisk to combine well.
In the morning, preheat the oven to 350 degrees.
Uncover the casserole dish, and sprinkle 1 cup of parmesan cheese over the mixture. Top with shredded cheddar cheese.
Bake for 45-55 minutes until it is cooked through and the liquid has been absorbed. If the top browns too quickly, cover with foil and continue cooking until the casserole is cooked through.
Serve with fresh fruit.