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Croissant Breakfast Casserole

By Britney
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 8
croissant breakfast casserole in a deep round skillet topped with parsley.
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Croissant breakfast casserole with crispy bacon, Gruyere and cheddar cheeses, and topped with fresh parsley and everything bagel seasoning.

Equipment

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Ingredients 

  • 10 pieces Bacon
  • 8 large Croissants
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Sage
  • 1/2 tsp Red Pepper Flakes
  • 1/8 tsp Ground Nutmeg
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 6 large Eggs
  • 2 cups Gruyere, (shredded)
  • 1 1/2 cups Cheddar Cheese, (shredded)
  • 1 tbsp Everything but the Bagel Seasoning

Instructions 

  • Preheat the oven to 375 degrees F. Place bacon onto a wire rack on a baking sheet (you can also use aluminum foil or parchment paper) in an even layer. Make sure that the slices aren't overlapping. Bake in the oven for 15-20 minutes, until crispy. Remove from the oven and increase the oven temperature to 400 degrees F. 10 pieces Bacon
  • In a large mixing bowl, combine milk, heavy cream, dijon mustard, garlic powder, onion powder ,dried sage, red pepper flakes, nutmeg, kosher salt, black pepper, and eggs. Whisk together vigorously to ensure all of the ingredients are fully incorporated. Set aside. 1 cup Whole Milk 1 cup Heavy Cream 1 tbsp Dijon Mustard 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Dried Sage 1/2 tsp Red Pepper Flakes 1/8 tsp Ground Nutmeg 1 tsp Kosher Salt 1/2 tsp Black Pepper 6 large Eggs
  • In a separate bowl, combine the gruyere and cheddar cheeses and mix together. 2 cups Gruyere 1 1/2 cups Cheddar Cheese
  • Cut each of the croissant in half, lengthwise and lay the bottom piece onto a baking sheet. Sprinkle each piece with cheese and place bacon on top (I usually just break each piece of bacon in half and place it on top - it doesn't have to be perfect!) Place the top half of the croissant on top to create a sandwich. 8 large Croissants
  • Spray a deep 10 inch oven safe pan OR 9x13 pan with oil.
  • Cut each croissant into thirds and place into the prepared pan.
  • Whisk together the custard once more to ensure none of the ingredients have settled to the bottom and pour on top of the croissants. Press the croissants into the custard to ensure everything is covered.
  • Sprinkle with the remaining cheese and bake for 20-25 mins, until the tops are crispy and golden brown.
  • Top with everything but the bagel seasoning and serve. 1 tbsp Everything but the Bagel Seasoning

Notes

  • Cook bacon until crisp: Ensure the bacon is cooked until crispy for added texture and to prevent it from becoming chewy in the casserole.
  • Use day-old croissants: Slightly stale croissants absorb the custard better without becoming soggy.
  • Shred cheese freshly: Grate Gruyere and cheddar from a block for better melting and flavor compared to pre-shredded cheese.
  • Whisk custard thoroughly: Beat eggs, milk, and cream well to create a smooth custard that evenly soaks into the croissants
  • Let it cool slightly: Allow the casserole to rest for 5–10 minutes after baking to set and make slicing easier.

Nutrition

Calories: 787kcal, Carbohydrates: 35g, Protein: 31g, Fat: 58g, Saturated Fat: 30g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.05g, Cholesterol: 297mg, Sodium: 1200mg, Potassium: 316mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1763IU, Vitamin C: 0.4mg, Calcium: 591mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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