Easy Croissant Breakfast Casserole
A savory baked egg casserole featuring buttery croissants, bacon, and melted cheese, perfect for make-ahead brunches for 6 to 8 people.
Ingredients
For the casserole
- 6 croissants 6 large croissants, preferably day-old Use dried or toasted croissants to avoid a mushy texture.
- 8 large 8 large eggs Provides protein and structure to the casserole.
- 1 cup 1 cup milk Can substitute half-and-half for a richer custard.
- 1/2 cup 1/2 cup cream Adds richness to the custard.
- 1 cup 1 cup Colby Jack cheese, shredded Reserve half for topping.
- 3/4 cup 3/4 cup smoked Gouda, shredded Can substitute with any favorite melting cheese.
- 1/2 cup 1/2 cup cooked bacon, chopped Can replace with mushrooms and spinach for vegetarian version.
- 1 tablespoon 1 tablespoon fresh parsley, chopped Adds freshness.
- 1 teaspoon 1 teaspoon onion powder
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon dry chives
- 1 teaspoon 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon 1/2 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Preheat the oven to 425°F, line a baking sheet with parchment paper, and grease a 9x13 inch baking dish with butter.
- Slice each croissant into four pieces and place on the parchment lined baking sheet. Toast the croissants in the preheated oven for 5 minutes, or until they are dried but not extra golden.
Creating the Casserole
- Reduce oven heat to 350°F. Arrange the toasted croissant quarters in the prepared baking dish. Scatter the chopped bacon over the croissants.
- Whisk the eggs, parsley, onion powder, garlic powder, dry chives, salt, pepper, milk, and cream together in a large mixing bowl. Add ¾ cup of the Colby Jack cheese and ¾ cup of smoked Gouda. Mix well.
- Pour egg mixture over the croissants and bacon. Use a spatula to press down gently on the crescents to soak them with the egg mixture.
- Sprinkle the remaining cheese over the surface of the casserole.
- Bake in the preheated oven for 40-45 minutes or until it is nice and golden. Serve immediately.
Notes
For a firmer set, allow casserole to rest 10 minutes before slicing. Refrigerate leftovers up to 3 days; reheat at 350°F for 12-15 minutes. Freeze individual slices wrapped in foil up to 2 months, thaw overnight in the fridge before reheating.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 28gProtein: 24gFat: 32g
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