Description
This Croissant Breakfast Casserole with Bacon & Gruyère is a delicious, stress-free brunch recipe featuring flaky croissants, crispy bacon, and a rich blend of Gruyère and white Cheddar cheeses baked in a creamy custard of eggs and cream. Perfect for feeding a crowd, this indulgent yet approachable dish shines on weekends or special holiday mornings.
Ingredients
Bakery & Meat
- 8 large croissants, ripped into 2-3 inch pieces (about 3-4 pieces per croissant)
- 8 oz slab bacon, sliced into ¼-inch thick batons
Cheese
- 1 cup Gruyère cheese, shredded
- ½ cup white Cheddar cheese, shredded
Custard Mixture
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp finely chopped sage
- 2 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Garnish
- Fresh chives, thinly sliced, for serving
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
- Cook the bacon: Heat a medium skillet over medium heat. Add the sliced bacon and cook, stirring frequently, until it is crispy, approximately 4-5 minutes. Use a slotted spoon to transfer the cooked bacon to the greased baking dish evenly.
- Sprinkle on cheese and arrange croissants: In a small bowl, combine 1 cup Gruyère and ½ cup white Cheddar cheeses. Sprinkle about half the cheese mixture over the bacon. Then layer the torn croissant pieces on top, allowing some ends to stick up for an attractive presentation but do not pack them tightly.
- Make the egg custard mixture: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, finely chopped sage, Dijon mustard, kosher salt, and freshly ground black pepper until well combined. Pour this custard evenly over the croissants in the baking dish. Sprinkle the remaining cheese over the top of the casserole.
- Bake and serve: Place the casserole in the preheated oven and bake for 40 to 45 minutes, or until the croissants are golden brown and the cheese has crisped. Check after 30 minutes; if the croissants are browning too quickly, tent with aluminum foil to prevent burning. Let cool for 5-10 minutes, garnish with fresh chives, and serve warm.
Notes
- Make ahead: Assemble through the croissant layering step and refrigerate overnight. Add the egg custard mixture just before baking for convenience.
- Storage & reheating: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- Freezing: Freeze the cooled casserole for up to 2 months. Thaw overnight in the refrigerator and then reheat in a 350°F (175°C) oven.
- Tip: Place the bacon underneath the croissants when assembling to prevent the bacon from burning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French
