My Go-To Holiday Brunch For Feeding A Crowd!
I love to host large groups for brunch, and this delicious, flaky croissant breakfast casserole keeps mornings easy. Piled high with buttery croissants, crispy bacon, and lots of shredded cheese (I use a mix of nutty Gruyere and white Cheddar), this checks all the boxes for a satisfying savory breakfast that’s packed with flavor.
The end result is both creamy and indulgent with lots of crispy croissant edges! Guests will beg you for the recipe. 🙌🏻
While delicious on its own, I serve it with sour cream or crème fraîche on the side and seasonal fresh berries. It’s one of my family’s favorite homemade brunch recipes.
Quick Ingredient Highlights
- Croissants: You don’t need to use fancy French bakery croissants for this recipe. In fact, my recommendation is to go to Costco. You’ll need a large package of 8 prepared croissants.
- The bacon should be cut into small batons (called lardons).
- You can experiment with any cheese you like (Gruyere cheese and white Cheddar are my go-to’s). These are great options that melt beautifully!
- The custard base is a combination of eggs, whole milk, heavy cream, and (surprisingly!) a little Dijon mustard for tang.
- Stick with fresh herbs, like sage and chives.
How To Make A Croissant Breakfast Casserole
Full quantities and instructions can be found in the recipe card below.
A Few Quick Tips
- Slightly stale croissants are key. Yes, I’ve made this with same-day croissants; they simply don’t hold up as well. Basically, you’ll have fewer crisp edges.
- Place bacon underneath the croissant pieces so that they don’t burn on top.
- Check 30 minutes into cook time–if the croissants are browning too quickly, tent with aluminum foil.
- If you’re halving the recipe, bake it in a large cast-iron skillet.
🥂 Don’t Forget The Drinks ☕️
This breakfast casserole loves coffee and orange juice, however… I’m very much team boozy brunch. Try it with my self-serve Bloody Mary Bar or classic mimosas! 🥂
Full disclosure: it’s completely adaptable! Several readers have made this with challah or French toast instead of croissants, or have swapped out bacon with breakfast sausage or leftover ham. It always receives rave reviews.
Full Brunch Spread
This is hearty all on its own, but if you’re hosting Sunday brunch and want a more complete spread, put out Greek yogurt with sweet and salty homemade granola, fruit, and one sweet dish: either a big stack of pancakes, sheet pan puff pastry almond croissants, or a family-style blueberry French toast. A little something for everyone!
For group entertaining, it just doesn’t get easier! If you give this bacon and croissant breakfast casserole a try, I’d love to hear your feedback! Please leave a ⭐️⭐️⭐️⭐️⭐️ review and rating below!
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Croissant Breakfast Casserole with Bacon & Gruyère
Video
Equipment
Ingredients
- 8 large croissants ripped into 2-3-inch pieces (about 3-4 pieces per croissant)
- 8 oz slab bacon sliced into batons about ¼-inch thick
- 1 cup Gruyere cheese shredded
- ½ cup white Cheddar cheese shredded
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp finely chopped sage
- 2 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Fresh chives thinly sliced, for serving
Instructions
- Prepare the baking dish. Preheat an oven to 350°F (175°C), then grease a 9×13 baking dish with nonstick cook spray.
- Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook until crispy, stirring often, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the prepared dish.
- Sprinkle on cheese. Combine 1 cup of shredded Gruyere and ½ cup shredded Cheddar cheese in a small bowl. Sprinkle about half of the cheese on top of the bacon, then reserve the rest. Place the ripped croissants on top. For a beautiful presentation, don’t pack them in tightly–allow some of the ends of the croissants to stick up a bit.
- Make the egg mixture. In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 Tbsp chopped sage, 2 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp black pepper. Pour the egg mixture over the croissants, then sprinkle the remaining cheese on top.
- Bake, then serve. Bake for 40-45 minutes, or until the croissants are golden brown and the cheese has crisped up. Check 30 minutes into cook time–if the croissants are browning too quickly, you can cover with aluminum foil. Cool for 5-10 minutes, then garnish with chives and enjoy immediately.
Notes
- Make ahead: Assemble through step 3 and refrigerate overnight. Add the egg mixture just before baking. Egg mixture can be prepped separately.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 350°F/175°C until warmed through.
- Freezing: Freeze cooled casserole up to 2 months. Thaw overnight, then reheat at 350°F/175°C.
- Tip: Place bacon under the croissants to prevent burning.
Nutrition
Photography by: Cambrea of Cambrea Bakes
I’ve cooked this for brunch at home, for showers and football tailgates. It’s always the first item to go. Excellent recipe. I also add spinach, which goes well with it. Thank you for sharing your recipe.
It’s the best and most impressive brunch recipe! So happy you’ve enjoyed it too.
I have made this recipe multiple times and it’s always a crowd pleaser! It’s wonderful to serve to friends or family who are in town to visit. It’s rich and fluffy and savory!
Rich, fluffy, and savory… what fantastic ways to describe this dish! Thanks, Kelsey – we love it too!