This breakfast casserole is hearty, flavorful, and incredibly easy to throw together. Using croissants instead of regular bread adds a soft, flaky texture and buttery richness that takes it to the next level. You can prepare it the night before and bake it fresh in the morning, making it ideal for entertaining or stress-free family breakfasts. Plus, it’s endlessly customizable to fit your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large croissants (preferably day-old)
Eggs
Whole milk or half-and-half
Shredded cheese (cheddar, mozzarella, or a mix)
Onion (optional)
Bell pepper or spinach (optional)
Salt
Black pepper
Garlic powder
Optional toppings: chopped parsley, green onions, or hot sauce
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Tear croissants into bite-sized pieces and layer them evenly in the dish.
Sauté any veggies like onions or peppers, if using.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
Sprinkle cooked meat and/or veggies over the croissants.
Pour the egg mixture evenly over the top.
Sprinkle shredded cheese generously over the entire casserole.
If time allows, let the casserole sit for 15–30 minutes to allow the croissants to soak in the egg mixture (or cover and refrigerate overnight).
Bake uncovered for 35–45 minutes, or until the center is set and the top is golden and bubbling.
Let rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe serves 8–10 people. Preparation time: 15 minutes Optional chill time: up to overnight Baking time: 40 minutes Resting time: 10 minutes Total active time: 1 hour 5 minutes (or longer if chilled overnight)
Variations
Vegetarian: Skip the meat and load up on sautéed vegetables like mushrooms, spinach, and bell peppers.
Spicy: Add diced jalapeños or use spicy breakfast sausage.
Sweet & Savory: Add a touch of maple syrup to the egg mixture and serve with a drizzle for a sweet contrast.
Mini Casseroles: Bake in individual ramekins for personal-sized portions.
Creamier Texture: Use heavy cream instead of milk for an ultra-rich version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices for 1–2 minutes or rewarm in a 325°F oven until heated through. This casserole also freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
FAQs
Can I make Croissant Breakfast Casserole the night before?
Yes, it’s ideal for making ahead. Just assemble, cover, and refrigerate overnight. Bake in the morning as directed.
Can I use store-bought croissants?
Absolutely. Store-bought croissants work perfectly, especially if they’re slightly stale.
What kind of cheese works best?
Cheddar, Swiss, mozzarella, Monterey Jack, or a blend of your favorites all work well.
Can I add veggies?
Yes, sautéed vegetables like spinach, bell peppers, mushrooms, or onions are great additions.
How do I know when it’s done baking?
The center should be set, not jiggly, and a knife inserted should come out clean.
Can I make this without meat?
Definitely. It’s just as delicious as a vegetarian dish with plenty of veggies and cheese.
How do I keep it from getting soggy?
Let the croissants sit in the egg mixture before baking to absorb the liquid, and avoid overloading with too many watery vegetables.
Can I freeze it before baking?
It’s best to freeze after baking, but you can freeze it unbaked. Wrap tightly and bake from frozen, adding extra time.
What can I serve with this casserole?
It pairs well with fresh fruit, a green salad, or a side of roasted potatoes for a complete meal.
Conclusion
Croissant Breakfast Casserole is the ultimate make-ahead breakfast dish—comforting, flavorful, and perfect for feeding a crowd. With its flaky layers, rich egg base, and endless customization options, it’s sure to become a go-to for holidays, brunches, or lazy weekends. Try it once, and you’ll keep coming back to this delicious twist on a breakfast classic.
Croissant Breakfast Casserole is a rich, savory dish made with buttery croissants, eggs, cheese, and optional meats or vegetables. It’s perfect for brunch, holidays, or meal prepping, with a soft, custard-like center and golden, flaky top.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour 5 minutes
Yield:8–10 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
6 large croissants (preferably day-old), torn into bite-sized pieces
8 large eggs
2 cups whole milk or half-and-half
2 cups shredded cheese (cheddar, mozzarella, or a mix)
1/2 cup diced onion (optional)
1 cup diced bell pepper or spinach (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Optional toppings: chopped parsley, sliced green onions, or hot sauce
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Tear croissants into bite-sized pieces and layer evenly in the prepared dish.
If using, sauté diced onions and bell peppers until softened; set aside.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until fully combined.
Scatter cooked veggies and/or meats evenly over the croissant pieces.
Pour egg mixture evenly over the entire dish, pressing croissants gently to soak.
Top with shredded cheese, distributing evenly.
Let sit for 15–30 minutes to absorb (or cover and refrigerate overnight).
Bake uncovered for 35–45 minutes, or until the center is set and the top is golden and bubbling.
Let cool for 5–10 minutes before slicing and serving. Top with optional parsley or hot sauce if desired.
Notes
Use slightly stale croissants for better texture.Chilling overnight enhances flavor and helps croissants absorb liquid.Mix and match cheeses to suit your preference.Customize with extra vegetables.Let the casserole rest before slicing to keep it from falling apart.
