Croissant Breakfast Casserole
Start your morning with comfort and elegance in every bite! This Croissant Breakfast Casserole is a rich, savory dish that combines buttery, flaky croissants with fluffy eggs, creamy cheese, and your favorite breakfast meats or vegetables. Perfect for brunch gatherings, holiday mornings, or a make-ahead weekday treat, this casserole bakes up golden and delicious with minimal effort. Each bite delivers a satisfying blend of textures and flavors, making it a crowd-pleaser that feels both indulgent and homey. Warm, cheesy, and irresistibly delicious—breakfast just got a serious upgrade.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Knife and cutting board
- Skillet (if cooking meats or veggies)
Ingredients
- 5–6 large croissants (preferably day-old), torn into chunks
- 6 large eggs
- 1 ½ cups whole milk or half-and-half
- 1 cup shredded cheddar cheese (or Gruyère, mozzarella, etc.)
- 1 cup cooked bacon or sausage (optional)
- 1 cup sautéed vegetables (e.g., spinach, mushrooms, onions – optional)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Layer Croissants: Spread torn croissants evenly in the dish.
- Add Mix-ins: Sprinkle cooked meat, sautéed veggies, and cheese over the croissants.
- Make Custard: In a bowl, whisk together eggs, milk, salt, pepper, and any seasonings.
- Pour Custard: Pour the egg mixture evenly over everything. Press croissants down slightly to soak.
- Let Sit: Let rest 15–30 minutes (or refrigerate overnight for deeper flavor).
- Bake: Bake uncovered for 40–45 minutes, until puffed, golden, and set in the center.
- Cool & Serve: Cool slightly before slicing. Garnish with herbs if desired.
Notes
- Use Day-Old Croissants: Slightly stale croissants absorb the egg mixture better, giving the casserole a perfect custard-like texture without becoming soggy.
- Customize It: Add-ins like spinach, mushrooms, bell peppers, bacon, ham, or sausage can be mixed and matched based on what you have or prefer.
- Cheese Matters: Use a mix of cheeses like cheddar, mozzarella, or Gruyère for a more complex flavor. Sharp cheddar adds a nice punch, while mozzarella gives meltiness.
- Make Ahead: You can assemble the casserole the night before and bake it in the morning. Let it come to room temperature for about 20 minutes before baking if refrigerated overnight.
- Check for Doneness: The casserole is ready when the center is set and no longer jiggly. You can insert a knife or toothpick to check—it should come out clean.
- Freezing Tips: This casserole can be frozen after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
- Lighter Version: Use milk instead of cream, and add more veggies with less cheese for a healthier option.