Elegant enough for brunch guests but easy enough for a family weekday meal, this Croissant Breakfast Casserole is so delicious that it will be a huge hit whenever you serve it!
If there is a more buttery, flaky, delicious bread product than a croissant, I certainly don’t know what it is. The outside is golden and crisp, and the interior is so ethereally light, it just melts in your mouth (thank you, large amounts of very good quality butter). And when you use torn morsels of this heavenly roll in croissant breakfast casserole, you end up with something quite extraordinary indeed.
Although originally invented in Austria (some say to celebrate the defeat of the Ottoman Empire in the Battle of Vienna in the late 1600s), the croissant is generally considered French, since they modified the Austrian version into the pastry we know today (and since croissants were named a national French product in 1920). The first known French recipe was developed by Sylvain Claudius Goy in 1915 using a laminated yeast dough. Laminating refers to the precise, delicate, and quite time-consuming folding of layers of butter into the dough, which has to be chilled and rested several times during the process. In other words, it is very difficult to make croissants. There are many steps, which means lots of things can go wrong.
So it’s a good thing we can get excellent croissants at the bakery, and for this recipe, even day-old or slightly stale ones will do (though in my house, we never have leftover croissants). The egg-cream-milk mixture provides a custard-like base for this casserole, and the buttery croissant pieces soak it all up. Add in smoky, salty bacon and sharp cheddar cheese, and this delicious dish becomes almost like a savory bread pudding.
A Perfect Croissant Breakfast Casserole
Use large eggs that are at room temperature, and once you’ve whisked the egg-cream-milk thoroughly and poured it into the dish, gently press down on the torn croissant pieces so each one can absorb the mixture. If you have time, let the croissants soak for 30 minutes before baking. When the casserole is done, let it rest for 10 minutes.
How Do I Store Leftovers?
Cooked and cooled croissant breakfast casserole can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months. Thaw overnight in the fridge.
Can I Prep This Ahead?
Yes. You can complete the recipe through step 4 and store it overnight in the refrigerator to be baked the next day.
Can You Make Croissant Breakfast Casserole In A Muffin Tin?
You can, and what a great idea! Making the casserole in a muffin tin will probably require less baking time, so start to check at around the 25-minute mark (stick a toothpick in the middle of one to test for doneness).
Serving Suggestions
The richness of croissant breakfast casserole means it pairs wonderfully with some fresh, light dishes, whether you’re serving it for breakfast or for brunch. Citrus Mint Fruit Salad or Poached Peaches With Raspberries are great choices, but these cool and creamy Yogurt Parfaits are also a really nice companion to the hearty, savory casserole.
If you’re having people over for brunch, croissant breakfast casserole is perfect because you can put it together the night before and then just bake it off in the morning. And while it’s in the oven, you can make some sides, both sweet and savory, like Delicious Blueberry Muffins and Breakfast Potatoes.
Croissant Breakfast Casserole
Ingredients
- Butter for greasing the pan
- 8 large croissants torn into pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- Fresh chives chopped, for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch inch baking dish with butter.
- Spread the torn croissant pieces evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, and black pepper.
- Pour the egg mixture over the croissants. Sprinkle cooked bacon and cheddar cheese evenly over the top.
- Bake in the preheated oven for 35-45 minutes, or until the casserole is set and the top is golden. Sprinkle on fresh chives when serving.
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