Description
This Easy Cheesy Croissant Breakfast Casserole is a savory, comforting dish perfect for a hearty breakfast or brunch. Featuring buttery croissants soaked in a rich egg custard with crispy bacon and a blend of white and sharp cheddar cheeses, it’s simple to prepare and sure to satisfy your morning cravings.
Ingredients
Base
- 10 mini croissants (or 5 regular), preferably 1–2 days old
Bacon
- 1 lb thick-cut bacon
Egg Custard
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- 1 tbsp reserved bacon grease (optional)
Cheese
- 4 oz white cheddar cheese, grated (about 1 cup)
- 4 oz sharp cheddar cheese, grated (about 1 cup)
Miscellaneous
- Butter or nonstick spray, for greasing
Instructions
- Prep the Croissants: Roughly chop croissants into 1-inch pieces. If using mini croissants, cut each into about 6 pieces; for full-sized croissants, cut each into 10–12 pieces. These bite-sized pieces will shrink slightly during baking.
- Cook the Bacon: Cut bacon into bite-sized pieces and cook in a large skillet over medium heat until crispy, about 8–10 minutes. Use a slotted spoon to transfer bacon onto a paper towel-lined plate to drain excess grease. Reserve about one tablespoon of bacon grease for the egg mixture to add extra savory flavor.
- Make the Egg Custard: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, and black pepper until fully combined and smooth. Stir in the cooked bacon and about two-thirds of the shredded cheese.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly with butter or nonstick spray. Evenly scatter the croissant pieces in the prepared dish. Pour the egg custard mixture over the croissants, gently pressing them down with a spatula to help them soak up the liquid. Sprinkle the remaining shredded cheese evenly over the top.
- Bake: Bake uncovered at 350°F (175°C) for 40–45 minutes. The casserole should be golden on top, slightly puffed, and the center should be set without any jiggly egg. If the top browns too quickly, loosely tent the dish with foil. Test doneness by inserting a knife in the center; if it comes out clean, the casserole is ready.
- Rest and Serve: Let the casserole cool for 5–10 minutes to allow the custard to settle, making it easier to slice and serve.
Notes
- Using croissants that are 1–2 days old helps them absorb the egg custard better without becoming too mushy.
- Save a tablespoon of bacon grease to add richness and extra flavor to the egg custard.
- If the top of the casserole browns too fast during baking, cover loosely with aluminum foil to prevent burning.
- This casserole can be prepared the night before: assemble and refrigerate overnight, then bake the next morning, adding a few extra minutes to the baking time if chilled.
- For a lower-fat option, substitute half-and-half for the heavy cream or use reduced-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
