Croissant Breakfast Casserole with Bacon & Gruyere
Take the stress out of hosting brunch with our easy, impressive Croissant Breakfast Casserole! Tender, flaky croissants, crispy bacon, and Gruyere and white Cheddar cheeses are piled high in a baking dish along with a creamy custard of eggs and heavy cream. It's pure indulgence and is just as good on a Sunday morning as it is for a holiday brunch. Will easily feed 8 hungry guests!
Servings: 8 servings
Calories: 700kcal
Video
Equipment
9x13 oval or rectangular baking dish or similar size bakeware that has a 2.5-3-qt capacity
Nonstick cooking spray
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 9x13 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 the casserole through step 3, then cover and refrigerate overnight. Wait to add the egg mixture until just before baking to avoid soggy croissants. You can also whisk the egg mixture ahead of time and store it separately in the fridge.
- Leftovers & Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. Reheat in a 350°F oven for 15–20 minutes, or until warmed through.
- Freezing: Let the casserole cool completely, then wrap tightly in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 30–35 minutes, or until heated through.
- I recommend placing bacon underneath the croissant pieces so they don’t burn.
Nutrition
Calories: 700kcal | Carbohydrates: 36g | Protein: 25g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 1016mg | Potassium: 352mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1544IU | Vitamin C: 0.3mg | Calcium: 377mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
