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 (we’re using a mix of nutty Gruyere and white Cheddar), this checks all the boxes for a satisfying savory breakfast that is packed with flavor.
Croissants are ripped into smaller bite-size pieces, then baked in one dish with the bacon and cheese in a custard mixture made with eggs and heavy cream. The end result is both creamy and indulgent with the added benefit of crispy croissant edges! Guests will beg you for the recipe.
I like to serve this with a dollop of sour cream on top and some fresh berries on the side. Easy, delicious, and perfect for a crowd!
Looking for more easy brunch recipes? Consider trying our Baked Eggs en Cocotte, Easy Beet Cured Salmon (perfect for bagels!), or this Make-Ahead Breakfast Strata next!
Ingredient Notes
- Croissants: You definitely don’t need to use fancy French bakery croissants for this recipe. Head to Costco and buy a large package of 8 prepared croissants.
- Bacon: Cut into small batons (also called lardons), we cook the bacon until crispy and then use it as the base of the casserole.
- Gruyere and white Cheddar cheese: The Gruyere adds a nutty, rich taste, while the white Cheddar is more mild. They both melt beautifully!
- Eggs: These, along with the liquid, make up the custard mixture.
- Whole milk and heavy cream: Along with the eggs, these keep the croissants moist and tender.
- Sage and chives: You can use other herbs, but the sage works so well here!
- Dijon mustard: For just a slight heat and tangy taste.
- Kosher salt and freshly ground black pepper: To season everything.
You’ll need a 9 x 13-inch baking dish (or something comparable in size).
How To Make A Croissant Breakfast Casserole
- Prepare the baking dish. Preheat oven to 350F. Grease a 9×13-inch baking dish.
- Cook the bacon. Cook lardons over medium heat until crispy, about 4-5 minutes. Use a slotted spoon to transfer to the baking dish. Sprinkle on half of the cheeses.
- Rip the croissants. Break each croissant into pieces about 2-3-inches big. Place them in the dish.
- Make the egg mixture. In a large bowl, combine eggs, milk, heavy cream, sage, Dijon, Kosher salt, and black pepper. Whisk well to combine. Pour this mixture over the croissants, then sprinkle with remaining grated cheese.
- Bake, then serve. Bake in preheated oven for 40-45 minutes, or until golden brown and bubbly. Let cool for 5-10 minutes before serving.
I really enjoy this with a dollop of sour cream or creme fraiche on top!
FAQs
Absolutely! Brioche, challah, or French bread would be fantastic. Just be sure to tear the bread into bite-sized pieces so that it absorbs the egg mixture evenly.
Yes! Consider adding cooked sausage or ham, chopped vegetables, or even fruit. If you like seafood, smoked salmon would be fantastic here.
The casserole can be assembled through step 3, then covered and refrigerated overnight before adding the egg mixture and baking. While you CAN soak the croissant pieces with the egg mixture overnight, they will end up much soggier than we like. You can prep the egg mixture ahead of time, as well though, and then assemble together just before baking.
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply bake the casserole at 350F (175C) for 15-20 minutes, or until heated through.
Expert Tips
- For best results, we recommend using slightly stale croissants. They hold up better with the added liquid, whereas fresh croissants can end up a bit mushy.
- We recommend placing 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, you can cover with aluminum foil.
- For a richer flavor, use whole milk and heavy cream, not skim milk.
- If you’re halving the recipe for a smaller group, this can be made in a large skillet (cast-iron is great and makes a beautiful presentation!).
Make-Ahead, Leftovers, & Storage
- To make-ahead: The casserole can be assembled through step 3, then covered and refrigerated overnight before adding the egg mixture and baking. While you can soak the croissant pieces with the egg mixture overnight, they will end up much soggier than we like. You can prep the egg mixture ahead of time, as well though, and then assemble together just before baking.
- Leftovers and storage: Wrap leftovers tightly with plastic wrap, then refrigerate for up to 3 days. To reheat, place in an oven preheated to 350F for 15-20 minutes or until heated through.
- To freeze: Allow to cool completely, then wrap tightly with aluminum foil and freeze for up to 2 months. To thaw, simply place the casserole in the refrigerator overnight. To reheat, bake the casserole at 350F for 30-35 minutes, or until heated through.
How To Serve
- Enjoy with fresh fruit, such as strawberries, blueberries, or raspberries.
- Serve with a dollop of sour cream or creme fraiche.
- Enjoy with a side of hash brows or crispy pan fried potatoes.
However you decide to serve this breakfast casserole, make sure there’s plenty of coffee and orange juice on hand! If you’re feeling a little boozy, this would be fantastic with a self serve Bloody Mary Bar or mimosas!
Substitutions and Variations
- Bread choice: If not using croissants, brioche is a top contender, but challah or French bread work great too! Just be sure to tear the bread into small bite-size pieces.
- Meat: Consider replacing bacon with breakfast sausage, ham, smoked salmon, or Canadian bacon.
- Cheese: If you can’t find Gruyere, Swiss cheese is a great substitute. But feel free to use any cheese you love: Asiago, Fontina, Pepper Jack to name a few.
- Add-in’s: Instead of bacon, consider using breakfast sausage, ham, or chopped vegetables.
- Fresh herbs: Instead of sage, consider using rosemary, thyme or tarragon.
Truly one of our favorite brunch recipes to easily feed a crowd! And man, that flavor is something else. Make this one stat!
If you make this Croissant Breakfast Casserole recipe, please let us know by leaving a review and rating below!
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Croissant Breakfast Casserole with Bacon & Gruyere
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 350F, 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: The casserole can be assembled through step 3, then covered and refrigerated overnight before adding the egg mixture and baking. While you CAN soak the croissant pieces with the egg mixture overnight, they will end up much soggier than we like. You can prep the egg mixture ahead of time, as well though, and then assemble together just before baking.
- We recommend placing bacon underneath the croissant pieces so that they don’t burn on top.
Nutrition
Photography by: Cambrea of Cambrea Bakes
This was very delicious and easy. I cooked the bacon in the oven to reduce time at the stove and then crumbled it into the baking dish. I halved the recipe (it’s just 2 of us) and used half and half instead of heavy cream and it came out delicious. I also used Parmesan instead of Gruyere (didn’t have) and put the chives into the custard and finished with more fresh chives. This was a home run. Thank you!
So glad you enjoyed it, Phoebe! And thank you for sharing your modifications — I’m sure they’ll be helpful to other readers! xo, Ari