Bacon Croissant Breakfast Casserole

A make-ahead breakfast bake layering crispy bacon, buttery croissants, and cheddar cheese in a rich egg custard. Assembled the night before and baked until golden, it's an easy, crowd-pleasing dish perfect for holidays or weekend brunch.

Prep Time 20

Cook Time 40

Chilling Time 8

Total Time 9

Servings people

Calories 655kcal

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.

Nutrition