Bacon Croissant Breakfast Casserole
If you’re looking for an easy breakfast that feels a little extra special, our Bacon Croissant Breakfast Casserole checks all the boxes. Flaky, buttery croissants are layered with crispy bacon, cheddar cheese, and a rich egg custard, then baked until perfectly golden and delicious.
Aside from the flavor, the ease of this recipe is what it shines at. Almost all of the prep work happens the night before. Simply assemble everything, pop it in the refrigerator, and let the croissants soak up all that savory goodness overnight. The next morning, all that’s left to do is bake and enjoy.
If you love simple breakfast bakes and casseroles like this, try our slow cooker Cracker Barrel loaded hashbrown casserole, creme brulee French toast casserole, and overnight croissant breakfast casserole bake with gravy.
Table of Contents
Why You’ll Love This Recipe
- Easy to make ahead of time
- Loaded with crispy bacon and melted cheese
- Rich, buttery croissants create the perfect texture
- Great for feeding a crowd
- Perfect for holidays, brunches, and family gatherings
- Simple ingredients with big flavor
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Croissants: Their buttery, flaky texture soaks up the egg mixture, turning soft and rich as they bake.
- Bacon: Adds a smoky, salty crunch that gives the casserole tons of flavor in every bite.
- Cheddar Cheese: Brings a sharp, melty cheesiness that pairs perfectly with the bacon and eggs.
- Eggs, Heavy Cream & Milk: Hold the whole casserole together and create that classic fluffy, custard-like texture.
- Dry Mustard Powder: A small ingredient that makes a big difference, adding a subtle tang that enhances the cheese and bacon.
- Paprika & Garlic Powder: Add a little extra savory flavor and warmth without overpowering the dish.
Variations
- Swap the Cheese: Replace cheddar with Swiss, Monterey Jack, or pepper jack.
- Add Veggies: Add sauteed onions, mushrooms, or bell peppers or mix in chopped spinach.
- Change the Protein: Use cooked breakfast sausage or ham instead of bacon.
How to Make Bacon Croissant Breakfast Casserole
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the bacon, torn croissants, and cheddar cheese in a large bowl.
- Spread the mixture evenly in the bottom of a prepared 9×13 baking dish.
- Whisk the custard ingredients until combined.
- Pour the mixture evenly over the croissants, ensuring everything is coated. Cover and chill for at least 6 hours.
- Bake uncovered until puffed, golden, and set in the center.
- Cool for a few minutes, slice, and enjoy!
Expert Tips
- Use bakery-style croissants rather than crescent rolls for the best texture.
- Let the casserole sit overnight so the croissants absorb the custard.
- Cook the bacon until crisp to prevent it from becoming chewy after baking.
- Check the center with a knife to make sure the casserole is fully cooked.
- Allow the casserole to rest for 5 to 10 minutes before slicing.
Bacon Croissant Breakfast Casserole FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can and should make this casserole ahead of time. It’s designed to be assembled the night before and refrigerated overnight. Letting it sit for at least 8 hours allows the croissants to soak up the egg mixture, creating the perfect texture.
Brioche, challah, French bread, or sourdough all work well in this recipe. However, croissants give the casserole its signature buttery, flaky texture.
Breakfast casserole made with bread is done when the center is set and no longer jiggly. A knife inserted into the middle should come out mostly clean, and the top should be golden brown.
Sauteed onions, mushrooms, bell peppers, spinach, or broccoli make tasty additions. Be sure to cook vegetables first to remove excess moisture.
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 325°F oven until heated through.
Yes. Allow the casserole to cool completely, then wrap it tightly or store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Bacon Croissant Breakfast Casserole
Equipment
- Skillet for cooking the bacon
- large mixing bowl for combining the bacon, croissants, and cheese
- Medium mixing bowl for whisking the egg mixture
- Whisk
- 9 x 13-inch glass baking dish
- plastic wrap
Ingredients
- 1 pound bacon cooked until crisp then crumbled
- 4 large croissants or 8 small croissants torn into large bite-size pieces (use bakery-style croissants, not crescent rolls)
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup heavy whipping cream
- ½ cup milk
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Spray a 9 x 13-inch glass baking dish with nonstick cooking spray. In a large mixing bowl, toss together the crumbled bacon, torn croissant pieces, and shredded cheddar cheese, then spread the mixture evenly into the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy whipping cream, milk, dry mustard powder, black pepper, paprika, and garlic powder until well combined. Pour the egg mixture evenly over the croissants in the baking dish.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight so the croissants can soak up the custard.
- The next day, remove the dish from the refrigerator and take off the plastic wrap. Preheat the oven to 350 degrees Fahrenheit.
- Bake, uncovered, for 35 to 45 minutes, until the top is golden brown and the center is set. Let the casserole rest for 5 to 10 minutes before slicing and serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
