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
- 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 C) and grease a 9x13 (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.
Tried this recipe?Let us know how it was!