This Make Ahead Croissant Breakfast Casserole is the perfect solution for a stress-free brunch. You prep everything the night before, let the croissants soak up the savoury egg mixture, then bake it fresh in the morning. The combination of buttery croissants, crispy bacon, veggies, and melted cheese makes this casserole feel comforting and special, but the prep couldn't be easier.
It's ideal for holiday mornings, weekend guests, or any time you want a hearty breakfast ready to go when you are.
Serve alongside a refreshing fruit and arugula salad and pair it with freshly squeezed orange juice or mimosas for a special start to your day!
Jump to:
Why We Love This Recipe
- Stress-free mornings. Since this casserole is assembled the night before, mornings stay relaxed. Just pop it in the oven while everyone enjoys coffee or gets ready for the day.
- Feeds a crowd with ease. With croissants, bacon, veggies, eggs, and cheese, it's hearty enough for family brunches, holiday gatherings, or weekends with guests.
- Comforting flavours with lots of flexibility. Buttery croissants, savoury bacon, and a creamy egg mixture give you a cozy, brunchy feel and you can easily customize it.
- Simple prep, impressive results. Toast croissants, cook the bacon and veggies, whisk the custard, assemble, and chill. It's straightforward but always looks special when served.
Ingredients
- Croissants
- Thick cut bacon
- Olive oil
- Yellow onions
- Red bell pepper
- Red bell pepper
- Jalapeño
- Cremini mushrooms
- Fresh thyme leaves
- Eggs
- Milk
- Cream
- Smoked Gouda cheese
- Cheddar cheese
- Salt
- Pepper
See recipe card for quantities.
Instructions
Toast the Croissants
Preheat the oven broiler with a rack in the lower half of the oven.
Cut the croissants in half and place them cut side up on a sheet pan (I do them in two batches of 5 croissants). Place them under the broiler and cook until nicely browned. 2 to 4 minutes (depending on your broiler, so watch them. Flip them over so the exterior is up and broil for 1 to 2 minutes until just a little crispy.
Place them on a rack to cool and broil the second batch.
Sauté the Vegetables
While the croissants cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, peppers and jalapeño and cook until softened 6 to 8 minutes. Remove from the skillet and set aside to cool. Set the skillet aside.
Cook the Bacon
Preheat the oven to 400°F.
Place the bacon strips on a parchment lined sheet pan. Cook until crispy, 15 to 20 minutes, flipping 3 times. Set aside to cool, then cut into bite size pieces.
Sauté the Mushrooms
In the same skillet used for the onions, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until nicely browned, 12 to 18 minutes. Set aside to cool.
Prepare the Egg Mixture
In a large bowl, whisk eggs. Add in the milk and cream and whisk until combined. Mix in half of the Gouda cheese, half of the cheddar cheese, the salt, and pepper.
Lightly oil a small non-stick roaster (14.5" x 12" x 3").
Cut the croissants into bite size pieces and scatter in the bottom of the roaster.
Add the cooled vegetables and bacon to the egg mixture and stir to combine.
Pour the egg mixture over croissant mixture and gently toss to ensure the croissant pieces are all coated.
Cover with aluminum foil and refrigerate overnight.
Bake
Preheat the oven to 350°F.
Sprinkle the remaining Gouda cheese and cheddar cheese on top of the casserole. Bake for 45 to 50 minutes until the eggs are set and the top is lightly browned. Let cool for 15 minutes before serving.
Serve and Enjoy!
Serve with a fresh fruit arugula salad, freshly squeezed orange juice or mimosas. Enjoy!
Tips & Substitutions
- Use bakery-style croissants. They hold up well and absorb the custard nicely without getting soggy.
- Don't skip the toast. Lightly toasting the croissants helps them keep their structure.
- Let it soak. An overnight rest ensures the custard absorbs evenly, giving you that creamy interior.
- Leftovers reheat well. Store the baked casserole tightly covered in the fridge for up to 3 days.
Variations
- Vegetarian Version: Skip the bacon and add extra veggies like mushrooms, spinach, roasted peppers, or asparagus. A mix of smoked cheese and fresh herbs adds great flavour.
- Spicy Brunch Casserole: Add jalapeños or chili flakes. Swap in spicy sausage or use pepper jack cheese for extra heat.
- Ham & Swiss Croissant Bake: Replace the bacon with diced ham and use Swiss or gruyère for a croque-monsieur-style casserole.
- Everything-Bagel Twist: Sprinkle everything-bagel seasoning over the top before baking. Add cheddar, Swiss, or small cubes of cream cheese.
- Mediterranean Style: Use sautéed spinach, cherry tomatoes, olives, and red onion. Feta or mozzarella works great. Finish with fresh basil.
- Lighter Option: Use half-and-half instead of heavy cream, reduce the cheese slightly, and use turkey bacon or lean ham.
- Mushroom & Caramelized Onion: Add caramelized onions and sautéed mushrooms for a rich, savoury version. Gruyère or smoked cheddar shines here.
Love this Croissant Breakfast Casserole? Try these Next
Some of our other favourite breakfast and brunch bakes:
Equipment Used: This Make Ahead Croissant Breakfast Casserole was made in collaboration with Hestan, using our Hestan Culinary Provisions 14.5-inch Classic Clad Nonstick Roaster with Rack. Opinions in this post are my own.
📖 Recipe
Make Ahead Croissant Breakfast Casserole
Ingredients
- 10 large croissants 20 to 24 ounces combined
- 13 to 14 ounces thick cut bacon 7 to 8 strips
- 3 tablespoons olive oil divided
- 2 small yellow onions diced (about 1 cup)
- 1 large red bell pepper diced (about 1 cup)
- 1 large red bell pepper diced (about 1 cup)
- 1 large jalapeño thinly sliced
- 8 ounces small cremini mushrooms quartered
- 1 tablespoon fresh thyme leaves
- 14 eggs
- 4 cups milk
- 1 cup of 35% cream
- 2 cups shredded smoked Gouda cheese divided
- 2 cups shredded cheddar cheese divided
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
Instructions
Toast the Croissants
- Preheat the oven broiler with a rack in the lower half of the oven.
- Cut the croissants in half and place them cut side up on a sheet pan (I do them in two batches of 5 croissants). Place them under the broiler and cook until nicely browned. 2 to 4 minutes (depending on your broiler, so watch them. Flip them over so the exterior is up and broil for 1 to 2 minutes until just a little crispy.
- Place them on a rack to cool and broil the second batch.
Sauté the Vegetables
- While the croissants cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, peppers and jalapeño and cook until softened 6 to 8 minutes. Remove from the skillet and set aside to cool. Set the skillet aside.
Cook the Bacon
- Preheat the oven to 400°F.
- Place the bacon strips on a parchment lined sheet pan. Cook until crispy, 15 to 20 minutes, flipping 3 times. Set aside to cool, then cut into bite size pieces.
Sauté the Mushrooms
- In the same skillet used for the onions, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and thyme and cook, stirring occasionally, until nicely browned, 12 to 18 minutes. Set aside to cool.
Prepare the Egg Mixture
- In a large bowl, whisk eggs. Add in the milk and cream and whisk until combined. Mix in half of the Gouda cheese and half of the cheddar cheese, the salt, and pepper.
- Lightly oil a small non-stick roaster (14.5" x 12" x 3").
- Cut the croissants into bite size pieces and scatter in the bottom of the roaster.
- Add the cooled vegetables and bacon to the egg mixture and stir to combine.
- Pour the egg mixture over croissant mixture and gently toss to ensure the croissant pieces are all coated.
- Cover with aluminum foil and refrigerate overnight.
Bake
- Preheat the oven to 350°F.
- Sprinkle the remaining Gouda cheese and cheddar cheese on top of the casserole. Bake for 45 to 50 minutes until the eggs are set and the top is lightly browned. Let cool for 15 minutes before serving.
Serve and Enjoy!
- Serve with a fresh fruit and arugula salad, freshly squeezed orange juice or mimosas. Enjoy!
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