Croissant Breakfast Casserole

Why You’ll Love This Recipe

This breakfast casserole is comfort food at its best. The croissants soak up a flavorful egg custard, resulting in a fluffy, cheesy, and slightly crispy texture that’s irresistibly satisfying. It’s highly customizable, easy to prep the night before, and bakes beautifully in the morning—making it perfect for stress-free entertaining or lazy weekends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Croissants (day-old or fresh, cut into chunks)
• Eggs
• Whole milk or half-and-half
• Heavy cream (optional for added richness)
• Shredded cheese (cheddar, mozzarella, Swiss, or a blend)
• Cooked bacon, sausage, or ham (optional)
• Onion, diced (optional)
• Bell peppers, spinach, or other vegetables (optional)
• Salt
• Black pepper
• Garlic powder or dried herbs (optional)
• Butter (for greasing the baking dish)
• Fresh parsley or chives (optional, for garnish)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Cut croissants into large chunks and place evenly into the baking dish.
3. Sprinkle cooked breakfast meat and/or sautéed vegetables evenly over the croissants.
4. In a large bowl, whisk together eggs, milk, cream (if using), salt, pepper, and any desired seasonings.
5. Stir in shredded cheese, then pour the mixture evenly over the croissants, pressing gently to help them absorb the custard.
6. Let sit for 15–30 minutes or cover and refrigerate overnight for a make-ahead option.
7. Bake uncovered for 35–45 minutes, or until the center is set and the top is golden brown.
8. Let cool slightly before slicing. Garnish with fresh herbs if desired and serve warm.

Servings and timing

This recipe serves 6 to 8 people. Prep time is about 15 minutes, and total cook time is approximately 40–45 minutes. If making ahead, allow additional time for refrigeration.

Variations

• Vegetarian: Skip the meat and add sautéed mushrooms, spinach, or zucchini.
• Spicy: Use spicy sausage or add jalapeños and pepper jack cheese.
• Southwestern: Add black beans, corn, diced green chilies, and Mexican cheese blend.
• Sweet & Savory: Add a little maple syrup to the egg mixture and use maple bacon or sweet sausage.
• Mini Casseroles: Bake in individual ramekins for personal servings.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 1–2 minutes or warm in the oven at 325°F (160°C) until heated through. This casserole can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use fresh croissants?

Yes, fresh croissants work fine, but slightly stale ones absorb the custard better.

Can I make this casserole ahead of time?

Absolutely. Assemble it the night before and bake it fresh in the morning.

What’s the best cheese to use?

Cheddar, mozzarella, Swiss, or Monterey Jack all work well. A combination adds great flavor.

Do I have to add meat?

No, it’s completely optional. You can go all-vegetable or cheese-only if you prefer.

How do I know when it’s done?

The center should be set and not jiggly. A knife inserted in the middle should come out clean.

Can I use non-dairy milk?

Yes, unsweetened almond, oat, or soy milk can be used, but the texture may be slightly different.

Can I freeze this casserole?

Yes, both baked and unbaked versions freeze well. Wrap tightly and freeze for up to 2 months.

How long should it sit before baking?

Let it rest for at least 15–30 minutes to help the croissants absorb the custard.

Can I make this in a smaller pan?

Yes, halve the recipe and bake in an 8×8-inch dish. Adjust baking time to 30–35 minutes.

What’s the best way to reheat leftovers?

Microwave for convenience or reheat in the oven for best texture.

Conclusion

Croissant breakfast casserole is a deliciously indulgent and versatile dish that brings buttery croissants, fluffy eggs, and melty cheese together in one perfect bake. Whether you’re hosting brunch or preparing breakfast for the week, this easy casserole is sure to impress and satisfy every time.

Croissant Breakfast Casserole

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Croissant breakfast casserole is a rich and savory make-ahead dish featuring buttery croissants, creamy eggs, melty cheese, and your choice of breakfast meats or vegetables. It’s the perfect brunch or holiday breakfast bake.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 6 large croissants, cut into large chunks
• 6 large eggs
• 1 1/2 cups whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 1 1/2 cups shredded cheese (cheddar, Swiss, mozzarella, or a blend)
• 1 cup cooked bacon, sausage, or ham (optional)
• 1/2 cup diced onion (optional)
• 1/2 cup chopped bell peppers or spinach (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder or dried herbs (optional)
• 1 tbsp butter (for greasing dish)
• Fresh parsley or chives (optional, for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Cut croissants into chunks and place evenly in the prepared dish.
3. Sprinkle cooked meat and/or vegetables over the croissants.
4. In a large bowl, whisk together eggs, milk, cream (if using), salt, pepper, and any seasonings.
5. Stir in shredded cheese, then pour the egg mixture evenly over the croissants. Gently press down to help the bread absorb the custard.
6. Let sit for 15–30 minutes or cover and refrigerate overnight.
7. Bake uncovered for 35–45 minutes, or until the center is set and the top is golden.
8. Cool slightly before serving. Garnish with fresh herbs if desired.

Notes

• Use slightly stale croissants for better absorption.
• Customize with your favorite cheeses, meats, or vegetables.
• Letting it rest before baking helps ensure even texture.
• Great for make-ahead brunches or holidays.

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 215mg