Description
A rich and comforting breakfast casserole made with buttery croissants, creamy eggs, and melted cheese. Perfect for make-ahead holiday mornings, brunches, or relaxed weekends.
Ingredients
5 large butter croissants, preferably day-old, torn into chunks
6 large eggs
1 ½ cups milk (dairy or non-dairy)
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
Optional: ½ cup cooked crumbled sausage or sautéed vegetables
Instructions
- Lightly grease a 9×13-inch baking dish.
- Scatter the torn croissant pieces evenly in the dish.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the shredded cheese and any optional add-ins like sausage or vegetables.
- Pour the egg mixture evenly over the croissants, pressing down lightly to help them absorb the liquid.
- Cover the dish and refrigerate overnight or for at least 4 hours.
- Preheat the oven to 350°F (175°C).
- Bake the casserole uncovered for 35–40 minutes, until the center is set and the top is golden.
- Let the casserole cool for 5–10 minutes before slicing and serving.
Notes
Customize with different cheeses like Swiss or pepper jack for flavor variety.
Add sautéed spinach, mushrooms, or bell peppers for extra vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave or larger portions in the oven at 325°F.
Can be frozen after baking for up to 2 months. Thaw in fridge and reheat at 325°F.
Use brioche or challah as a substitute for croissants if needed.
Make it dairy-free by using non-dairy milk and plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 215mg
