Bacon Croissant Breakfast Casserole

Easy bacon croissant breakfast casserole with eggs, cheese, and buttery croissants. Perfect for brunch, holidays, or feeding a crowd.

Course Breakfast

Cuisine American

Keyword bacon, eggs

Prep Time 20

Cook Time 1

soak time 30

Total Time 1 50

Servings

Calories 647kcal

Author Elizabeth Rodriguez

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

The 30 to 60 minute soak strikes a good balance, enough time for the croissants to absorb the custard for a firm-yet-tender texture on top.

Make-Ahead Option: 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.

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