Make Ahead Croissant Breakfast Casserole
This Make Ahead Croissant Breakfast Casserole is the perfect solution for 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.
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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