Croissant Breakfast Casserole
This easy and delicious croissant breakfast casserole is made with flaky croissants, crispy bacon, creamy eggs, and melty cheese. Perfect for breakfast or brunch, it is the ultimate comfort meal!
Ingredients For Making A Croissant Breakfast Casserole
Scroll down to the recipe card to see the complete list of ingredients.
- Croissants. They add a delicious buttery flavor and a beautiful layered, flaky texture. You can also use other types of bread like brioche, French, or Italian.
- Eggs. Use large eggs to make the savory custard that goes into this casserole.
- Onion powder. I prefer to add onion powder to the egg custard, but you can also add fresh scallions, white, yellow, or red onions directly to the casserole.
- Dijon mustard. It elevates the taste of the casserole by adding a slight tangy flavor.
- Salt & pepper. Use them to taste.
- Milk. I always prefer to make this recipe with regular whole milk. For added creaminess and texture, you can also use half and half, heavy cream, or a combination of both.
- Bacon. Use your favorite type of bacon to add a delicious, savory breakfast flavor to this recipe.
- Cheese. You can use your favorite type of cheese. Sharp white cheddar and Gruyere give this breakfast casserole the perfect tangy, nutty flavor.
- Chives. Used for garnishing, they add color and flavor. You can also use fresh scallions.
How To Make A Croissant Breakfast Casserole
Scroll down to the recipe card to see detailed step-by-step instructions.
- Cut the bacon into small pieces and cook it over medium-high heat until golden brown and crispy. Drain it on paper towels.
- In a large bowl whisk the eggs with the onion powder, Dijon mustard, salt, pepper, and whole milk.
- Roughly chop the croissants into large pieces and place them in a casserole baking dish.
- Add the cooked bacon, the cheese, and the egg mixture.
- Bake at 350 degrees F (180 degrees C) for 30-40 minutes or until the edges are crispy and a toothpick inserted in the center comes out clean.
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What type of bread can I use to make a breakfast casserole?
My favorite type of bread is a good old croissant for its flaky and buttery texture and flavor. You can also use other types of hearty, fluffy bread like brioche, French, Italian, or even regular white sandwich bread.
Why is my breakfast casserole soggy?
A soggy breakfast casserole is usually due to excess moisture, especially when using ingredients that can release water during baking. That’s one of the reasons why I prefer to use onion powder instead of fresh onions whenever I make this casserole.
Can I let this breakfast casserole rest in the refrigerator before baking?
Some people believe it’s essential to prep a breakfast casserole ahead of time and let it sit in the refrigerator for a few hours or overnight. This is to let the bread soak up all of the liquid and let the flavors meld together.
As crazy as this may sound, I prefer not to do it. I notice that when I prep the casserole overnight it comes out soggy and not as fluffy.
What I recommend is assembling the casserole with the croissants, bacon, and cheese the night before, and then adding the egg mixture the next day right before baking.
How do I store leftover breakfast casserole?
You can refrigerate any leftovers in an airtight container and then reheat them in the microwave for a few minutes. You can also reheat them in the oven at 350 degrees F (180 degrees C) for about 15 minutes or until heated through.
To freeze, place any leftover breakfast casserole in a freezer resealable bag and then freeze for up to 2 months. Let it thaw in the refrigerator overnight and then reheat as indicated above.
Tools For Making A Croissant Breakfast Casserole
- Nonstick Frying Pan Set – These pans make frying the bacon faster and easier.
- Large Mixing Bowl – This large mixing bowl makes it easy to pour the egg mixture into the casserole.
- Silicone Utensils Set – This utensil set has different-sized spatulas you can use for this recipe.
- Stainless Steel Whisk Set – These strong stainless steel whisks are great when you have to whisk a large amount of eggs.
- Ceramic Casserole Dishes – This set of ceramic baking dishes is not only practical but also beautiful for making this casserole.
More Breakfast Recipes
- Buttermilk Pancakes
- Blueberry Muffins
- Traditional Oatmeal
- Huevos Pericos (Colombian Scrambled Eggs)
- Colombian Calentado (Colombian Traditional Breakfast)
Croissant Breakfast Casserole
Ingredients
- 8 large croissants (cut into large pieces)
- 8 oz bacon (cut into small pieces)
- 1 cup (100 g) Gruyere cheese (shredded)
- 1 cup (100 g) white cheddar cheese (shredded)
Egg Mixture
- 8 large eggs
- 2 ½ cups (590 ml) whole milk
- ½ tsp onion powder
- 2 tsp Dijon mustard
- Salt and pepper (to taste)
- Fresh chives chopped (for garnishing)
Instructions
- Preheat the oven to 350 degrees F (180 degrees F) and grease a 9×13 (23 cm x 33 cm) baking dish.
- Heat a large pan over medium-high heat, add the bacon, and cook it until golden brown and crispy. Remove the bacon from the pan using a slotted spoon and drain it over paper towels. Set it aside.
- Mix the Gruyere and white cheddar cheeses in a medium bowl and set aside.
- In a large mixing bowl, whisk the eggs, whole milk, onion powder, Dijon mustard, salt, and pepper. Set aside.
- Assemble the casserole. Place the pieces of croissant in the greased baking dish. Add the cooked bacon in a single layer. Add another layer with half the amount of cheese. Carefully pour the egg mixture over the croissants. Top with the remaining amount of cheese.
- Bake for 30-40 minutes or until the edges are crispy and a toothpick inserted in the center comes out clean. If you notice that the bread is starting to get burned before the 30 minutes, you can cover it with aluminum foil. Cool for a few minutes and garnish with the chopped chives before serving.
Notes
- If you don’t want to use onion powder, you can substitute it with fresh chopped onions or scallions (about ⅓-½ cup). Make sure to cook them before adding them to the casserole.
- Use whole milk for a fluffy texture. To make the custard more thick and creamy, you can substitute some or all of the amount of milk with half-and-half or heavy cream.
- To assemble the casserole ahead of time, I recommend you place the chopped croissants, the cooked bacon, and cheese in the baking dish, cover, and refrigerate, then add the egg mixture right before baking. This is to prevent the casserole from getting too soggy.
