Croissant Breakfast Casserole With Bacon & Gruyere
Take the stress out of hosting brunch with our easy, impressive Croissant Breakfast Casserole! Tender, flaky croissants, crispy bacon, and Gruyère and white Cheddar cheeses are piled high in a baking dish along with a creamy custard of eggs and heavy cream. It's pure indulgence and perfect for a Sunday morning or holiday brunch.
Equipment
- 1 9×13 oval or rectangular baking dish or similar size bakeware 2.5-3-qt capacity
- 1 Nonstick cooking spray
- 1 Medium skillet
- 1 Slotted spoon
- 1 Mixing bowls
- 1 Whisk
Ingredients
Main ingredients
- 8 large croissants ripped into 2-3-inch pieces (about 3-4 pieces per croissant)
- 8 oz bacon sliced into batons about ¼-inch thick
- 1 cup Gruyere cheese shredded
- ½ cup white Cheddar cheese shredded
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoon sage finely chopped
- 2 teaspoon Dijon mustard
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh chives thinly sliced, for serving
Instructions
Instructions
- Prepare the baking dish. Preheat an oven to 350°F (175°C), then grease a 9×13 baking dish with nonstick cooking spray.
- Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook until crispy, stirring often, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the prepared dish.
- Sprinkle on cheese. Combine 1 cup of shredded Gruyere and ½ cup shredded Cheddar cheese in a small bowl. Sprinkle about half of the cheese on top of the bacon, then reserve the rest. Place the ripped croissants on top. For a beautiful presentation, don’t pack them in tightly–allow some of the ends of the croissants to stick up a bit.
- Make the egg mixture. In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 tablespoon chopped sage, 2 teaspoon Dijon mustard, 1 teaspoon Kosher salt, and ¼ teaspoon black pepper. Pour the egg mixture over the croissants, then sprinkle the remaining cheese on top.
- Bake, then serve. Bake for 40-45 minutes, or until the croissants are golden brown and the cheese has crisped up. Check 30 minutes into cook time–if the croissants are browning too quickly, you can cover with aluminum foil.
- Cool for 5-10 minutes, then garnish with chives and enjoy immediately.
- Make ahead and storage tips: Assemble through step 3 and refrigerate overnight. Add the egg mixture just before baking. Refrigerate leftovers up to 3 days and reheat at 350°F/175°C until warmed through. Freeze cooled casserole up to 2 months. Thaw overnight, then reheat at 350°F/175°C.
Notes
Make ahead: Assemble through step 3 and refrigerate overnight. Add the egg mixture just before baking. Egg mixture can be prepped separately. Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 350°F/175°C until warmed through. Freezing: Freeze cooled casserole up to 2 months. Thaw overnight, then reheat at 350°F/175°C. Tip: Place bacon under the croissants to prevent burning.