Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole

Heat oven to 350 °F.
Spray an 8×12 inch casserole with cooking spray. Set aside.
In a medium skillet over medium low heat, sauté bacon until crisp.
Use a slotted spoon to remove bacon from pan.
Drain on paper towels. Set aside.
Pour off most of the bacon grease, leaving 1-2 Tablespoons in pan.
Add onion, mushrooms, and garlic.
Sauté until onions are translucent, about 3-4 minutes.
Stir in kale. Cook an additional 1-2 minutes, until kale is wilted.
Remove from heat.
Allow to cool.
In a large bowl, whisk together eggs, milk, and cream.
Add cooled vegetable mixture, bacon, cheeses, and thyme.
Stir until combined.
Add bread.
Stir to coat.
Allow to stand for 20 minutes, stirring once or twice to ensure bread is absorbing mixture.
Pour into prepared pan.
Bake for 50 minutes, or until set, covering with foil the last 10 minutes of baking if necessary.
Allow to stand for at least 10 minutes before serving.