Description
A savory and indulgent breakfast casserole featuring crispy bacon, flaky croissants, and a rich mixture of eggs and cheeses. This Bacon, Egg and Cheese Croissant Bake is perfect for brunch or a make-ahead breakfast, combining comforting flavors and a creamy texture baked to golden perfection.
Ingredients
Scale
Meat
- 1 package (10 ounces) bacon
Bread
- 6 to 7 large croissants (already baked croissants, not dough)
Egg Mixture
- 8 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
Cheeses
- 1 cup shredded white cheddar cheese (divided)
- 1 cup shredded mild cheddar cheese (divided)
Garnish
- 3 tablespoons chopped chives
Instructions
- Cook the bacon: Preheat your oven to 400°F. Line a large sheet pan with foil and arrange the bacon strips in a single layer. Bake for 12 to 14 minutes or until the bacon is crispy. Remove the bacon, place it on a paper towel-lined plate to drain excess grease, then chop into pieces and set aside.
- Prepare the croissants: Lower the oven temperature to 350°F. Grease a 9×13-inch baking dish with nonstick spray. Tear the croissants into small pieces and spread them evenly in the dish. Toast the croissant pieces by placing the dish in the oven for 10 minutes to slightly dry and crisp them.
- Make the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and half of each shredded cheese (1/2 cup white cheddar and 1/2 cup mild cheddar). Pour this mixture evenly over the toasted croissant pieces in the baking dish.
- Assemble and bake: Sprinkle the chopped bacon pieces and the remaining shredded cheeses evenly over the top of the egg and croissant mixture. You can bake immediately or cover the dish and refrigerate overnight to bake the next day.
- Bake until set: Bake the assembled casserole at 350°F for 45 minutes or until the eggs are fully set and the cheese is melted and golden. Remove from the oven, garnish with chopped chives, and serve warm.
Notes
- You can prepare this casserole the night before and bake it fresh in the morning for a convenient breakfast.
- Use already baked croissants, not dough, to achieve the right texture.
- If you prefer, substitute bacon with sausage or ham for a different flavor.
- Feel free to add vegetables like diced bell peppers or spinach to the egg mixture for added nutrition.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
