Croissant breakfast casserole takes buttery, flakey croissants and turns them into an entire meal. Cheesy eggs, bacon and cheese all baked into the ultimate breakfast casserole!
Start your mornings with a twist by diving into this croissant breakfast casserole. This dish combines the buttery richness of croissants with the heartiness of a classic breakfast casserole, resulting in a masterpiece that is both comforting and delicious.
Whether you’re planning a weekend breakfast or breakfast around Christmas, this croissant breakfast casserole will be the perfect recipe. It’s perfect to make ahead and it can be whipped together in a short amount of time. With each bite, you’ll experience a harmonious blend of textures and flavors. Say goodbye to ordinary breakfasts and say hello to a flaky twist that will redefine your morning rituals.
How To Make Croissant Breakfast Casserole
Ingredients needed
- Croissants
- Egg
- Bacon
- Green bell pepper
- Milk
- Heavy cream
- Mozzarella
- Cheddar cheese
Tips, where things could go wrong
- Salt and pepper to taste for this recipe. But, I did not need to add any salt at all. I would suggest adding salt at the very end or allowing your guest to add salt themselves where it’s wanted.
- Use store bought croissants. These are the best for this recipe because they are usually old sitting in those packages. This makes them the perfect candidate to soak up all the goodness from the eggs. Think French toast!
- You can play with the cheeses in the recipe. I like the sharpness of the cheddar and the pull the mozzarella brings but they are completely customizable.
Making the croissant breakfast casserole recipe
- Preheat th oven to 425F.
- Slice the croissants in half the long way and place on a lined sheet pan cut-side up. Bake for 5 minutes to dry them out. Remove after 5 minutes. Then lower the oven temperature to 350F.
- While they are baking, cook the bacon on the stove top. Drain, chop then set to the side. Optional, I used the bacon fat to pre-cook the green bell pepper as well, highly recommend but not necessary.
- In a large bowl, whisk together the eggs, heavy cream and the milk.
- Line the baking dish with the croissants. Then, pour the egg mix right on top. Top with the bacon, green bell pepper and the cheese.
- Place in the oven for 30-40 minutes, it’s finished when the eggs are cooked. Allow to cool about 15 minutes when removed from the oven, then serve and enjoy!
Tips for making ahead
Croissant breakfast casserole is great for that but make a few tweaks first. Follow the recipe as is but do not cook the bacon until you are ready to place in the oven. If you cover and save it overnight you risk the bacon loosing it’s crunch and becoming soggy. It’s best to wait for that part if planning for the next day.
Great recipes to try next
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Croissant Breakfast Casserole
Equipment
- 9×13 baking pan
Ingredients
- 5-7 croissants, cut in 2's or 4's
- 16 ounce bacon, chopped
- 1 medium green bell pepper, diced
- 8 large egg
- 2.5 cup milk
- 1 cup heavy cream
- 1 cup mozzarella, shredded
- 1 cup cheddar cheese, shredded
- salt & pepper to taste
Instructions
- Preheat th oven to 425℉.
- Slice the croissants in half the long way and place on a lined sheet pan cut-side up. Bake for 5 minutes to dry them out. Remove after 5 minutes. Then lower the oven temperature to 350℉.
- While they are baking, cook the bacon on the stove top. Drain, chop then set to the side. Optional, I used the bacon fat to pre-cook the green bell pepper as well, highly recommend but not necessary.
- While they are baking, cook the bacon on the stove top. Drain, chop then set to the side. Optional, I used the bacon fat to pre-cook the green bell pepper as well, highly recommend but not necessary.
- Line the baking dish with the croissants. Then, pour the egg mix right on top. Top with the bacon, green bell pepper and the cheese.
- Place in the oven for 30-40 minutes, it's finished when the eggs are cooked. Allow to cool about 15 minutes when removed from the oven, then serve and enjoy!