Description
This Overnight Croissant Breakfast Casserole is the ultimate solution for easy, stress-free mornings. Flaky croissants soak overnight in a rich, savory egg custard, then bake into a soft, creamy center with a golden, slightly crisp top. Perfect for holidays, brunch gatherings, or busy weekdays.
Ingredients
6–7 large croissants, preferably day-old
8 large eggs
2 cups whole milk or half-and-half
1 ½ cups shredded cheddar or mozzarella cheese
1 cup cooked turkey bacon or chicken sausage, chopped
1 cup bell peppers or spinach (optional)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder (optional)
Instructions
Lightly grease a 9×13-inch baking dish. Cut the croissants into large chunks and spread them evenly in the dish. Add the cooked meat and optional vegetables over the croissants.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
Slowly pour the egg mixture over the croissants, gently pressing down so the bread absorbs the liquid evenly.
Sprinkle the shredded cheese evenly over the top. Cover tightly and refrigerate overnight.
The next morning, remove the casserole from the refrigerator and let it sit at room temperature for 10–15 minutes.
Preheat the oven to 350°F (175°C). Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.
Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
Day-old croissants work best for absorbing the custard without becoming soggy.
Customize with mushrooms, onions, or different cheeses for variety.
Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 8–10