Description
This Bacon, Egg, and Cheese Croissant Bake is a savory breakfast casserole featuring crispy baked bacon, fluffy eggs, and gooey cheddar cheese layered over toasted croissant pieces. It’s perfect for a hearty brunch or make-ahead breakfast, combining rich flavors with a tender, custardy texture baked to golden perfection.
Ingredients
Scale
Meat
- 1 package (10 ounces) bacon
Bakery
- 6 to 7 large croissants (already baked croissants, not dough)
Dairy & Eggs
- 8 large eggs
- 2 cups milk
- 1 cup shredded white cheddar cheese (divided)
- 1 cup shredded mild cheddar cheese (divided)
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Herbs
- 3 tablespoons chopped chives
Instructions
- Cook the bacon: Preheat the oven to 400 degrees F. Line a large sheet pan with foil and arrange bacon strips in a single layer. Bake for 12 to 14 minutes until crisp. Transfer cooked bacon to a paper towel-lined plate to drain excess grease, then chop into pieces and set aside.
- Prepare the croissants: Lower the oven temperature to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Tear each croissant into small bite-sized pieces and spread evenly in the prepared pan. Toast the croissant pieces in the oven for 10 minutes to slightly crisp and dry them out.
- Mix the custard: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and half of the shredded white and mild cheddar cheeses (1/2 cup each) until fully combined and smooth.
- Assemble the bake: Pour the egg and cheese mixture evenly over the toasted croissant pieces in the baking dish. Sprinkle the chopped bacon and the remaining shredded cheeses over the top.
- Bake or refrigerate: Optionally cover and refrigerate overnight for a make-ahead breakfast. When ready to bake, preheat oven to 350 degrees F. Bake the casserole uncovered for 45 minutes or until the eggs are set and the top is golden and bubbly.
- Serve: Remove from oven and garnish with chopped chives. Serve warm and enjoy this rich, comforting croissant breakfast bake.
Notes
- This recipe uses already baked croissants, not dough, for the best texture.
- You can prepare the casserole the night before and bake it fresh in the morning for convenience.
- Feel free to substitute cheddar cheeses with your preferred melting cheese.
- Ensure bacon is fully drained of grease to avoid soggy bake.
- Toast croissant pieces well to prevent them from becoming mushy when soaked with the egg mixture.
