Flaky croissants meet creamy eggs and cheese in this effortless overnight breakfast casserole. It’s rich, comforting, and comes together with minimal prep, making it the perfect make-ahead dish for cozy mornings or stress-free holiday brunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large croissants, preferably day-old, torn into pieces
4 large eggs
1 cup whole milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I start by greasing an 8×8-inch baking dish to prevent sticking.
Then I tear the croissants into bite-sized pieces and spread them evenly in the dish.
In a mixing bowl, I whisk together the eggs, milk, salt, and pepper until smooth.
I pour the egg mixture over the croissants, gently pressing down so the pieces absorb the liquid.
Next, I sprinkle the shredded cheddar cheese evenly over the top.
I cover the dish and refrigerate it overnight, or for at least 6 hours.
When I’m ready to bake, I preheat the oven to 350°F (175°C) and let the casserole sit at room temperature for about 15–20 minutes.
I bake it uncovered for 30–35 minutes, until the top is golden and the center is set.
I let it cool slightly before slicing and serving.
Servings and timing
Prep Time: 10 minutes
Chill Time: Overnight (or at least 6 hours)
Cook Time: 35 minutes
Total Time: 45 minutes + overnight chill
Servings: 4
Calories: 280 kcal per serving
Variations
I sometimes like to mix things up depending on what I have in the fridge. I’ve added cooked bacon or sausage for a heartier dish. Diced bell peppers, onions, or spinach give it a fresh twist. Swapping the cheddar for Swiss or Gruyère cheese brings a slightly different flavor that works beautifully with croissants. For a more decadent version, I’ve even used heavy cream instead of milk.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop individual portions in the microwave for about 1–2 minutes or warm the whole dish in a 325°F oven for 10–15 minutes until heated through. I avoid freezing it, as the texture of the croissants changes too much after thawing.
FAQs
Can I make this without refrigerating overnight?
Yes, I’ve made it after letting it sit for just an hour, but for best results, I recommend the overnight chill. It allows the croissants to fully absorb the egg mixture.
What type of croissants work best?
I prefer using day-old croissants because they’re slightly drier and soak up the egg mixture better. Fresh ones can work too but may result in a softer texture.
Can I double the recipe?
Absolutely. I double the ingredients and use a 9×13-inch baking dish. The baking time may need a few extra minutes, so I keep an eye on it toward the end.
What other cheeses can I use?
I like using Swiss, mozzarella, Monterey Jack, or Gruyère. Mixing two types of cheese also adds great flavor depth.
Can I make this vegetarian?
Yes, it already is! But I’ve added sautéed mushrooms, spinach, or sun-dried tomatoes when I want extra flavor and texture without any meat.
Conclusion
This savory overnight croissant breakfast casserole is one of my favorite no-fuss recipes for mornings when I want something satisfying without standing at the stove. With flaky croissants, creamy eggs, and melty cheese, it’s comforting, versatile, and incredibly easy to prepare ahead of time. Whether it’s a holiday brunch or just a slow weekend breakfast, this dish always delivers.
Recipe:
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Savory Overnight Croissant Breakfast Casserole
- Total Time: 45 minutes + overnight chill
- Yield: 4 servings
- Diet: Vegetarian
Description
This savory overnight croissant breakfast casserole combines flaky croissants with creamy eggs and melted cheddar cheese for a comforting, make-ahead brunch option. Perfect for busy mornings or festive gatherings, it delivers rich flavor with minimal effort.
Ingredients
4 large croissants, preferably day-old, torn into pieces
4 large eggs
1 cup whole milk
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Grease an 8×8-inch baking dish to prevent sticking.
- Tear the croissants into bite-sized pieces and spread them evenly in the dish.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Pour the egg mixture over the croissants, gently pressing down so the pieces absorb the liquid.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish and refrigerate it overnight, or for at least 6 hours.
- When ready to bake, preheat the oven to 350°F (175°C) and let the casserole sit at room temperature for 15–20 minutes.
- Bake uncovered for 30–35 minutes, until the top is golden and the center is set.
- Let it cool slightly before slicing and serving.
Notes
Day-old croissants work best as they absorb the egg mixture better.
Add cooked bacon, sausage, or vegetables for variety.
Try different cheeses like Swiss or Gruyère for flavor twists.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave or the whole dish in a 325°F oven.
Not ideal for freezing due to croissant texture changes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 190mg
