Croissant Breakfast Casserole

This croissant breakfast casserole is a savory and satisfying dish perfect for a weekend brunch or holiday morning. It combines flaky croissants, crispy bacon, and two types of cheese in a rich egg custard. The result is a golden, puffy bake that is both elegant and comforting.

With just 15 minutes of prep time, this casserole is easy to assemble. It bakes in about 45 minutes, filling your kitchen with a wonderful aroma. It’s a great way to use up leftover croissants and can even be prepared ahead of time.

Why will you love Croissant Breakfast Casserole?

Layering creates texture: Placing bacon on the bottom and top ensures you get a savory bite in every layer, from the custard-soaked base to the cheesy, crisp top.

Using day-old croissants is key: Stale croissants are firmer and absorb the egg mixture without turning mushy, resulting in a better final texture.

Resting is important: Letting the casserole sit for a few minutes after baking allows the custard to set completely, making it easier to slice and serve.

Croissant Breakfast Casserole Ingredients

• Croissants: Bakery-style, all-butter croissants provide the best flavor and texture. Day-old ones work best.

• Cheese: Gruyère offers a nutty flavor that melts well, while sharp white cheddar adds a pleasant tang. Feel free to use other melting cheeses like Swiss or Monterey Jack.

• Bacon: Cook the bacon until crisp before crumbling it. You can also substitute with cooked sausage or diced ham.

• Heavy Cream: This adds richness to the custard. For a lighter version, you can use all whole milk, but the texture will be less creamy.

Exact quantities are in the recipe card below.

How to Make Croissant Breakfast Casserole

Step 1: Prepare the Custard and Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, whisk the eggs with the milk, cream, Dijon, salt, and pepper. This smooth custard is the base of the casserole.

Step 2: Assemble the Casserole Layers

Create the layers in your prepared dish. Scatter half the crumbled bacon on the bottom, followed by an even layer of torn croissants. Top the croissants with the remaining bacon and all of the shredded Gruyère and cheddar cheese.

Step 3: Bake Until Golden and Set

Pour the egg mixture evenly over the assembled layers, pressing gently on the croissants to help them soak it up. Bake for 40-45 minutes. The casserole is ready when the center is firm and an instant-read thermometer registers 160°F (71°C). Let it rest before serving.

What to Serve with Croissant Breakfast Casserole

This casserole is a complete meal on its own. For a larger brunch, serve it alongside a simple green salad with a vinaigrette or a fresh fruit salad.

Helpful Tricks for Croissant Breakfast Casserole

Food Safety: For safety, ensure the egg custard is fully cooked by checking that the internal temperature reaches 160°F (71°C) with a food thermometer.

Make-Ahead: You can assemble the casserole the night before. Cover and refrigerate. The next morning, let it sit at room temperature for 20 minutes before baking. You may need to add 5 to 10 minutes to the baking time.

Croissants: Using day-old croissants is ideal as they are drier and will soak up the custard better without becoming too soggy.

Bacon: To cook bacon for this recipe, you can bake it on a sheet pan at 400°F (200°C) for 15-20 minutes until crisp, then drain and crumble.

How to Store and Freeze Croissant Breakfast Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. Freezing is not recommended as it can affect the texture of the eggs and croissants.

Croissant Breakfast Casserole Recipe FAQs

Can I make this vegetarian?

Yes, you can easily make it vegetarian. Simply omit the bacon. You could add sautéed mushrooms, spinach (squeezed very dry), or bell peppers for extra flavor.

My casserole is soggy on the bottom. What went wrong?

Sogginess can happen if the croissants are too fresh or if there’s too much liquid. Using day-old, slightly dry croissants helps them absorb the custard properly without falling apart. Also, ensure you bake it until the center is fully set.

Can I use different kinds of bread?

While croissants give it a unique buttery richness, you can substitute them with brioche, challah, or even a sturdy French bread, torn or cut into cubes. The flavor profile will change slightly.

Croissant Breakfast Casserole

A rich and savory breakfast bake with flaky croissants, crispy bacon, and two kinds of melted cheese, all set in a creamy egg custard.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8

Ingredients

  

• 8 large eggs
• 1 cup whole milk 240 ml
• 1 cup heavy cream 240 ml
• 1 tablespoon Dijon mustard 15 ml
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces bacon cooked and crumbled, 340g
• 6 large croissants preferably a day old, torn into 1-inch pieces
• 1 1/2 cups shredded Gruyère cheese 170g
• 1 cup shredded sharp white cheddar cheese 113g
• 2 tablespoons fresh chives chopped, for garnish

Instructions

 

• Preheat your oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
• In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until smooth.
• Spread half of the cooked bacon crumbles on the bottom of the prepared dish.
• Arrange the torn croissant pieces in an even layer over the bacon.
• Sprinkle the remaining bacon, Gruyère cheese, and white cheddar cheese over the croissants.
• Carefully pour the egg mixture evenly over the entire casserole. Gently press down on the croissants to help them absorb the liquid.
• Bake for 40 to 45 minutes, or until the center is set and the top is golden brown. The casserole is done when a knife inserted into the center comes out clean and the internal temperature reaches 160°F (71°C).
• If the top browns too quickly, cover the dish loosely with foil for the remaining baking time.
• Let the casserole rest for 5 to 10 minutes before slicing. Garnish with fresh chives and serve warm.

Notes

Food Safety: For safety, ensure the egg custard is fully cooked by checking that the internal temperature reaches 160°F (71°C) with a food thermometer.

Make-Ahead: You can assemble the casserole the night before. Cover and refrigerate. The next morning, let it sit at room temperature for 20 minutes before baking. You may need to add 5 to 10 minutes to the baking time.

Croissants: Using day-old croissants is ideal as they are drier and will soak up the custard better without becoming too soggy.

Bacon: To cook bacon for this recipe, you can bake it on a sheet pan at 400°F (200°C) for 15-20 minutes until crisp, then drain and crumble.

Keyword bacon and egg, Brunch, Casserole, croissant breakfast casserole, Make-ahead