Croissant Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Sunday Brunch: Flaky Croissant Breakfast Bake
Buttery croissants meet a silky egg custard and crispy bacon for a bubbly, golden breakfast that’s effortless to make and even better the next day.
This Croissant Breakfast Casserole from Sunrise & Crumb recipe developer Priya Lane is all about texture: large, torn chunks of buttery croissant fold into a custard of eggs, whole milk, and heavy cream so each bite is at once pillowy and slightly crisp at the edges. Sharp cheddar melts into pockets of savory richness while grated Parmesan gives a nutty, browned finish on top—think crisp, bubbling cheese and tender, flaky bread in every spoonful.
A quick sauté (or a simple scatter) of diced yellow onion and red bell pepper adds a little sweet crunch that softens as the casserole bakes, and salty, chopped bacon pieces punctuate the dish with smoky snap. A touch of Dijon mustard brightens the custard, and a shower of fresh chives at the end keeps the flavor lively. Salt is all you need beyond those ingredients to tie the flavors together.
Practical and communal, this 9x13 bake is perfect for potlucks, a slow Sunday morning, or packed lunches that reheat beautifully. Prep takes about 20 minutes—tear the croissants into 1–2 inch pieces, butter the dish, cook and chop the bacon, and whisk together the egg-and-cream custard—then it bakes at 350°F for roughly 40 minutes until puffed and golden.
One of the nicest things about this casserole is how well it plays the make-ahead card: assemble the night before and refrigerate, then slide it into the oven in the morning. Leftovers hold up nicely for easy weekday breakfasts or lunches, and a quick reheat brings back that just-baked aroma and the contrast of crisp edges with soft, custardy interior.
Ingredients
How to Make Croissant Breakfast Casserole
- Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish with the unsalted butter and set it aside.
- Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a paper towel-lined plate, let cool, then chop into bite-size pieces.
- While the bacon cooks, peel and finely chop the yellow onion and core and dice the red bell pepper into roughly 1/2-inch pieces.
- Tear each croissant into large chunks (about 1–2 inches) and spread them evenly in the prepared dish so the pieces are in one layer but slightly overlapping.
- In a large bowl whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and black pepper until smooth and slightly frothy; stir in 1 cup of the shredded cheddar, the grated parmesan, the chopped bacon, diced onion, and bell pepper.
- Pour the egg mixture evenly over the croissant pieces, pressing gently so more of the bread is submerged; sprinkle the remaining 1/2 cup cheddar over the top.
- Let the casserole sit at room temperature for 10–15 minutes to allow the croissant to soak up the custard (or cover and refrigerate for up to 6 hours for a make-ahead option).
- Bake uncovered on the middle rack for 35–40 minutes, or until the center is set and the top is golden and puffed; if the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let rest 10 minutes before sprinkling with the fresh chives; slice into 4 generous portions and serve warm.
- Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in a 325°F oven for 10–12 minutes or microwave until heated through.
Recipe Card
Croissant Breakfast Casserole
Croissant Breakfast Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish with the unsalted butter and set it aside.
- Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a paper towel-lined plate, let cool, then chop into bite-size pieces.
- While the bacon cooks, peel and finely chop the yellow onion and core and dice the red bell pepper into roughly 1/2-inch pieces.
- Tear each croissant into large chunks (about 1–2 inches) and spread them evenly in the prepared dish so the pieces are in one layer but slightly overlapping.
- In a large bowl whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and black pepper until smooth and slightly frothy; stir in 1 cup of the shredded cheddar, the grated parmesan, the chopped bacon, diced onion, and bell pepper.
- Pour the egg mixture evenly over the croissant pieces, pressing gently so more of the bread is submerged; sprinkle the remaining 1/2 cup cheddar over the top.
- Let the casserole sit at room temperature for 10–15 minutes to allow the croissant to soak up the custard (or cover and refrigerate for up to 6 hours for a make-ahead option).
- Bake uncovered on the middle rack for 35–40 minutes, or until the center is set and the top is golden and puffed; if the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let rest 10 minutes before sprinkling with the fresh chives; slice into 4 generous portions and serve warm.
- Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in a 325°F oven for 10–12 minutes or microwave until heated through.
Nutrition
- Carbohydrates
- 36
- Saturated Fat
- 29
- Sodium
- 1030
- Fiber
- 1.5
- Unsaturated Fat
- 29
- Protein
- 37
- Fat
- 59
- Cholesterol
- 375
- Trans Fat
- 0.5
- Calories
- 850
- Sugar
- 7