Description
This overnight croissant breakfast casserole is the perfect make-ahead dish for a stress-free morning. Buttery croissants soak up a rich, savory egg mixture, creating a fluffy, golden-brown casserole that’s bursting with flavor. Ideal for brunch, holidays, or weekend breakfasts!
Ingredients
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4 large croissants, torn into pieces
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6 large eggs
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1 ½ cups milk
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½ cup heavy cream
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1 cup shredded cheddar cheese
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½ cup cooked bacon or sausage, crumbled
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon Dijon mustard (optional, for extra depth)
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¼ teaspoon paprika (optional, for color and flavor)
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2 tablespoons chopped fresh parsley (for garnish)
Instructions
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Prepare the Casserole:
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Grease a 9×13-inch baking dish.
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Spread the torn croissant pieces evenly in the dish.
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Sprinkle cooked bacon or sausage and shredded cheese over the croissants.
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Make the Egg Mixture:
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In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, Dijon mustard, and paprika.
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Pour the egg mixture evenly over the croissants, ensuring all pieces are soaked.
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Chill Overnight:
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Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld.
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Bake the Casserole:
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Preheat oven to 375°F (190°C).
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Remove the casserole from the fridge and let it sit at room temperature for 10-15 minutes.
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Bake uncovered for 35-40 minutes, or until golden brown and set in the center.
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Serve & Enjoy:
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Let the casserole cool for a few minutes before garnishing with fresh parsley.
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Serve warm and enjoy!
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Notes
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You can add veggies like spinach, bell peppers, or mushrooms for extra flavor.
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Swap cheddar for Swiss, Gruyère, or mozzarella for a different taste.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 380 kcal
- Fat: 26g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g