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.
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.