Description
This Croissant Breakfast Casserole is a delicious and easy-to-make dish perfect for breakfast or brunch. With layers of torn croissants, eggs, cheese, and bacon, it’s a savory and satisfying meal that can be prepared ahead of time for convenience.
Ingredients
Scale
Croissant Base:
- 4 large croissants (preferably day-old, torn into chunks)
Egg Mixture:
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Additional Ingredients:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked bacon or sausage (crumbled)
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Croissant Base: Arrange the torn croissant pieces evenly in the dish.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and garlic powder. Stir in the cheeses and cooked bacon or sausage.
- Combine Ingredients: Pour the egg mixture evenly over the croissants, pressing down gently to soak. Sprinkle with chopped chives or green onions if using.
- Let It Set: Let sit for 10–15 minutes to absorb, or cover and refrigerate overnight for a make-ahead option.
- Bake: Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
- Rest and Serve: Let rest for 5–10 minutes before serving.
Notes
- Substitute cooked spinach or mushrooms for a vegetarian version.
- You can also use Swiss or Gruyère cheese for added richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 195mg
