This savory Croissant Breakfast Casserole combines crisp bacon, buttery croissant, melted cheese and egg in a meal that comforts and satisfies.
What to Make with Day Old Croissants
Got stale croissants? You’ve got breakfast. This Croissant Breakfast Casserole combines day-old buttery croissants, salty bacon, savory cheese and eggs to make a truly comforting and satisfying morning meal your family will love!
Perfect for Sunday mornings, brunch with friends, or any day that needs some extra yum, this is a guaranteed crowd pleaser.
A Savory Breakfast Casserole
I am a huge fan of the breakfast casserole. Whether they’re sweet like this Blueberry French Toast Casserole or Cinnamon Roll Breakfast Casserole or savory like my Sausage Egg Casserole or Hash Brown Breakfast Casserole recipe. So many choices, so little time!
This croissant casserole is so flavorful and filling, it’s going on our list of favorites for sure.
Croissant Breakfast Sandwich Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Large day-old croissants
- Thick cut bacon, cooked and chopped
- Shredded mozzarella and provolone cheese blend
- Large eggs
- Half & half (or whole milk)
- Kosher salt
- Freshly ground black pepper
- Green onions, for garnishing
Supplies:
- 8-inch square baking dish
- Nonstick cooking spray
How to Make Croissant Breakfast Casserole
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with non-stick cooking spray.
- Tear the croissants into bite-size pieces and place evenly across the bottom of the baking dish.
- Sprinkle the chopped bacon over the torn croissants followed by the shredded cheese.
- In a large mixing bowl, whisk together the eggs, half & half, salt and pepper until well combined. Pour the egg mixture evenly over the ingredients in the baking dish.
- Bake for about 30 minutes or until the casserole is golden brown and toasted on top.
- Garnish with green onions before serving, if desired.
Storage and Reheating
Store: To save leftover breakfast casserole, allow to cool completely after baking. Then cover tightly with plastic wrap and store in the refrigerator for up to four days.
To reheat in the microwave, place a single portion on a microwave safe plate. Microwave for 15-20 seconds or until heated through.
To reheat in the oven, put in a baking dish and cover in foil then place in the oven at 300°F for about 8-10 minutes or until heated through.
If you make this Croissant Breakfast Casserole, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
PrintCroissant Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Description
This savory Croissant Breakfast Casserole combines crisp bacon, buttery croissant, melted cheese and egg in a meal that comforts and satisfies.
Ingredients
- 6 large day-old croissants, torn into pieces
- 4 slices thick cut bacon, cooked and chopped
- 1 cup shredded mozzarella and provolone cheese blend
- 8 large eggs
- 1 cup half & half (or whole milk)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Green onions, for garnishing
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with non-stick cooking spray.
- Tear the croissants into bite-size pieces and place evenly across the bottom of the baking dish.
- Sprinkle the chopped bacon over the torn croissants followed by the shredded cheese.
- In a large mixing bowl, whisk together the eggs, half & half, salt and pepper until well combined. Pour the egg mixture evenly over the ingredients in the baking dish.
- Bake for about 30 minutes or until the casserole is golden brown and toasted on top.
- Garnish with green onions before serving, if desired.