This bacon croissant breakfast casserole is easy and perfect for breakfast, weekend brunch, or holiday mornings. Buttery croissants are layered with bacon and cheese, then soaked in a savory egg custard that bakes up with a creamy, custardy center and a golden, puffed top.
Ingredients
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Croissants - Use medium croissants, or a mix of larger or smaller ones, to equal 18 ounces.
Bacon - Use regular or thick-cut bacon.
Dairy - Whole milk, half-and-half, and shredded cheese. Use a cheese that melts well. Gruyère, Swiss, cheddar, gouda, or a mix all work well here. If you have time, shred your own cheese for the best melt.
Eggs - Use large eggs.
Seasonings - A simple combination of salt, onion powder, and black pepper adds plenty of flavor.
Cooking spray or oil - Use cooking spray or a neutral oil to grease the baking dish (not pictured).
Garnish - Sliced chives or green onions add a fresh pop of color, optional (not pictured).
You will also need - A 9x13-inch baking dish (about 3.5- to 4-quart capacity) and aluminum foil, just in case the top starts browning too quickly.
📖 See the recipe card for quantities and preparation.
How to make bacon croissant breakfast casserole
Cook the bacon until crispy. Drain well, then chop or crumble and set aside.
Generously grease a 9x13-inch baking dish, coating the bottom and sides.
Cut the croissants into 1- to 2-inch pieces and arrange them in the dish in an even layer. Do not pack them down, leave some gaps so the custard can flow around and underneath.
Sprinkle the bacon evenly over the croissants, letting some fall into the gaps. Top with about half of the cheese and reserve the rest in the refrigerator.
In a large bowl, whisk together the eggs, milk, half-and-half, salt, onion powder, and black pepper until fully combined.
Pour the egg mixture evenly over the casserole. Gently shake the dish from side to side to help the custard settle.
Cover and let sit at room temperature for 30 to 60 minutes so the croissants can absorb the custard. (Do not exceed 60 minutes if you want to keep more of the flaky texture.)
Preheat the oven to 350°F.
Bake uncovered for 55 to 65 minutes, until golden brown, puffed, and set in the center. Check at 30 minutes-if the top is browning too quickly, loosely place foil over the top.
Remove from the oven, sprinkle with the remaining cheese, and return to the oven for 3 to 4 minutes, until melted.
Let rest for 10 to 15 minutes before slicing. Garnish with chives or green onions, if desired.
Recipe tips and notes
- Don't pack the croissants. Leave some space between the pieces so the custard can flow around and soak in evenly.
- It's best not to soak it too long. Thirty to 60 minutes is the sweet spot for a custardy center without it becoming mushy.
- Watch the top while baking. If it browns too quickly, loosely place a piece of foil over the top.
- Let it rest before slicing. Give it at least 10 to 15 minutes so it can finish setting and slice cleanly.
Storing, reheating, and make-ahead
Make-ahead: If you want to get a head start, cut the croissants and store them in an airtight container. Cook the bacon, then chop and refrigerate it in an airtight container or resealable bag. The rest comes together in just a couple of minutes.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Portion them into individual servings for an easy grab-and-go breakfast.
You can freeze leftovers for up to 2 to 3 months, but the croissants will soften and lose some of their original texture after thawing and reheating.
Reheat individual servings in the microwave until heated through, or warm them in the oven in an ovenproof dish at 325°F until hot. Cover loosely with foil to prevent the top from getting too dark.
Food safety: According to USDA recommendations, do not leave cooked food out for longer than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you like this recipe, try my sausage hash brown casserole for a good make-ahead option when you want to prep breakfast the night before. For something sweet on the brunch table, try this French toast casserole. And sausage gravy with biscuits is always perfect for a classic diner-style breakfast.
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📖 Recipe
Bacon Croissant Breakfast Casserole
Ingredients
- 18 ounces medium croissants about 8 pieces, cut into 1- to 2-inch pieces
- 12 ounces bacon cooked until crispy and chopped or crumbled
- 5 to 6 ounces shredded cheese Gruyère, cheddar, Swiss, gouda, or a combination
- 10 large eggs
- 1½ cups whole milk or preferred milk
- 1 cup half-and-half
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Cooking spray or oil for greasing
- Sliced chives or green onions for garnish (optional)
- You will also need: A 9x13-inch baking dish about 3.5- to 4-quart capacity and aluminum foil, just in case the top starts browning too quickly.
Instructions
- Cook the bacon until crispy. Drain well, then chop or crumble. Set aside.
- Generously grease the baking dish, coating the bottom and sides well (but don't leave pools of oil).
- Cut the croissants into roughly 1- to 2-inch pieces and arrange them in the dish to cover the entire surface. Do not pack them down tightly, leave some gaps and air pockets so the custard can flow around and underneath.
- Sprinkle the bacon evenly over the croissants, making sure some fall into the gaps.
- Sprinkle about half of the cheese over the top. Reserve the remaining cheese in the refrigerator for later.
- In a large bowl, whisk together the eggs, milk, half-and-half, salt, onion powder, and black pepper until fully combined.
- Pour the egg mixture evenly over the croissants, bacon, and cheese. Gently shake the dish from side to side to help the custard settle and distribute.
Soaking Step:
- Cover the dish and let it sit at room temperature for 30 to 60 minutes. This allows the croissants to absorb the custard, so the casserole sets properly without a loose center. Do not exceed 60 minutes if you want to preserve more of the flaky croissant texture.
- Preheat the oven to 350°F.
- Bake uncovered for 55 to 65 minutes, until the top is golden brown, the casserole is puffed, and the center is set. A knife inserted in the center should come out mostly clean (a little moisture is fine, but no wet egg mixture).
- Check after 30 minutes. If the top is browning too quickly, loosely place a piece of foil over the top, do not wrap it tightly.
- Remove from the oven and sprinkle with the remaining cheese. Return to the oven and bake for another 3 to 4 minutes, or until the cheese is melted.
- Remove from the oven and let rest for at least 10 to 15 minutes before slicing to allow it to finish setting.
- Garnish with chopped chives or green onions, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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