Croissant Breakfast Casserole

5 stars (4 reviews)

This truly fabulous croissant breakfast casserole combines flaky, buttery (store-bought) croissants with crispy bacon, cheese, and eggs, plus my secret ingredient to give the savory dish a delightful kick of tangy flavor. Whether you prep it ahead or make and bake, it's an easy recipe to put together for a holiday brunch or any large gathering!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breakfast, Brunch

Cuisine: American

Servings: Pieces

Calories: 446kcal

Author: Sommer Collier

Ingredients

8-10 croissants 10 large, 8 XL, or 20 minis
6 strips thick-cut bacon about 1 cup, chopped
1 cup diced onion
2 teaspoons fresh chopped rosemary
8 ounces smoked gouda cheese shredded (2 cups)
12 large eggs
3 cups half & half
2 tablespoons coarse Dijon mustard or coarse brown mustard
Salt and pepper

Instructions

Preheat the oven to 350°F. Set out a 9 x 13 inch (3-quart) baking dish. Butter the inside of the dish on all sides.
Tear each croissant into large chunks, about 4-6 chunks per croissant. Spread the croissant pieces into the baking dish. Chop the bacon into small pieces. Dice the onion. Chop the rosemary. Shred the smoked Gouda cheese.
Set a skillet on the stovetop over medium heat. Add the chopped bacon. Stir and cook the bacon until it's reddish-brown, then add onions and rosemary to the skillet. Continue to stir and sauté the onions for another 3-4 minutes until soft. Turn off the heat.
Use a slotted spoon to scoop the onions and bacon out of the grease and sprinkle them over the top of the croissants. Allow the bacon to cool for several minutes. Then add the shredded cheese and gently toss the ingredients into the croissant pieces. Spread out in an even layer.
Set out a medium mixing bowl. Combine the cracked eggs, half-and-half, coarse mustard, ½ teaspoon of salt, and ¼ teaspoon of cracked black pepper. Whisk well.
Pour the mixture evenly over the croissant base in the baking dish. Allow the mixture to rest and soak into the croissants for at least 15 minutes before baking. *If making ahead, cover and refrigerate.
Place the baking dish in the oven, uncovered, for 50-60 minutes, until golden-brown on top and puffed in the center.
Test the croissant casserole by inserting a knife deep into the center. If the eggs are set, remove from the oven. If the knife comes out wet, bake for another 5-10 minutes. If the casserole starts looking a little too dark on top, you can cover it loosely with foil. Allow the croissant casserole to rest for 5 minutes then cut and serve.

Video

Notes

Keep leftovers in an airtight container and store in the refrigerator for 3-4 days.

This casserole freezes well, too! When I plan to freeze the whole baked thing, I always assemble the casserole in a disposable aluminum pan so it can go straight from the freezer to the oven.

First, I wrap the pan in aluminum foil. Then I wrap it in a few layers of plastic wrap and freeze it for 2-3 months. If you bake it from frozen, you'll need to add 20-30 extra minutes to the baking time, and you definitely want to loosely cover the dish with foil around the 40-minute mark to keep it from burning. But I usually let the casserole thaw in the fridge overnight before baking, so then I only have to add another 10 minutes or so to the total bake time.

If you freeze the casserole after baking, I suggest thawing it in the fridge overnight before reheating in a 350-degree oven for 30-40 minutes, or until it's heated throughout and crisp again on top.

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