Description
This Overnight Croissant Breakfast Casserole is a savory and satisfying dish featuring buttery croissants, eggs, cheese, and your favorite breakfast meats. Perfect for a crowd, it’s prepped the night before and baked fresh in the morning, making it ideal for holidays, brunches, or busy mornings.
Ingredients
Units
Scale
- For the Casserole:
- 6 large croissants, torn into bite-sized pieces
- 6 large eggs
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cooked bacon or sausage, crumbled (optional)
- For Garnish (Optional):
- Chopped fresh parsley
- Sliced green onions
Instructions
- Prepare the Dish: Grease a 9×13-inch baking dish and layer the torn croissants evenly across the bottom.
- Make the Egg Mixture: In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper.
- Assemble the Casserole: Sprinkle cheddar and mozzarella cheese evenly over the croissants. Add the cooked bacon or sausage, if using. Pour the egg mixture over the top, pressing down gently to ensure all croissants are soaked.
- Refrigerate Overnight: Cover the dish with foil and refrigerate for at least 6 hours or overnight.
- Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake, covered, for 25 minutes. Remove the foil and bake an additional 15–20 minutes, or until the top is golden brown and the center is set.
- Serve: Garnish with parsley or green onions, if desired, and serve warm.
Notes
- For a vegetarian version, omit the meat and add sautéed vegetables like spinach, mushrooms, or bell peppers.
- To make it spicy, add chopped jalapeños or a pinch of red pepper flakes.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg