This Croissant Egg Casserole is the ultimate brunch and breakfast upgrade, transforming flaky croissants into a savory, satisfying baked dish perfect for any occasion. Its ease of preparation and crowd-pleasing flavors make it an instant favorite, ideal for busy mornings or relaxed weekend gatherings.
Key Ingredients for Croissant Egg Casserole
- 12-16 croissants, day-old or slightly stale (buttery, flaky croissants are best)
- 8 large eggs
- 2 cups milk (whole milk or half-and-half for richness)
- 1/2 cup shredded cheddar cheese (or a blend of your favorite cheeses like Gruyere, Monterey Jack)
- 1/4 cup finely chopped cooked ham, bacon, or sausage (optional, but highly recommended)
- 1/4 cup finely chopped bell pepper (any color)
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh chives or parsley, plus more for garnish
- 1 teaspoon Dijon mustard (optional, but adds a nice tangy depth)
- Salt and freshly ground black pepper to taste
- Butter or cooking spray, for greasing the baking dish
How to Make Croissant Egg Casserole
This Croissant Egg Casserole is incredibly straightforward, promising a delicious and satisfying meal with minimal effort, taking just 20 minutes of prep time. The combination of tender, custard-soaked croissants, savory fillings, and melted cheese creates a delightful texture that’s both comforting and elegant.
Step-by-Step Instructions
- Prepare the Croissants: Begin by tearing or slicing the croissants into bite-sized pieces, roughly 1-inch cubes. It’s best to use croissants that are a day old as they’ll absorb the egg mixture better without becoming too mushy. Place these croissant pieces evenly in a greased 9×13-inch baking dish.
- Create the Custard Mixture: In a large bowl, whisk together the 8 large eggs until the yolks and whites are thoroughly combined. Add the 2 cups of milk, the Dijon mustard (if using), salt, and pepper. Whisk until everything is well incorporated. The milk will create a rich, creamy base for the casserole.
- Add Savory Elements: Gently stir in the shredded cheese, chopped cooked meat (if using), bell pepper, onion, and half of the chopped chives or parsley into the egg mixture. This is where you can customize your casserole to your liking – think about adding spinach, mushrooms, or different types of cheese.
- Combine and Soak: Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spatula or your hands to ensure they are submerged in the liquid as much as possible. Allow the mixture to sit for at least 15-30 minutes at room temperature, or cover and refrigerate overnight for a deeper soak and more intense flavor. This soaking period is crucial for achieving that perfectly tender, custardy texture.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Bake the casserole for 40-50 minutes, or until the top is golden brown, puffed up, and the center is set (a knife inserted near the center should come out clean). The baking time may vary slightly depending on your oven and how long the casserole has been soaking.
- Rest and Serve: Once baked, let the Croissant Egg Casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly. Garnish with the remaining fresh chives or parsley. Serve warm and enjoy the delightful blend of flavors and textures.
Why You’ll Love This Croissant Egg Casserole
You’ll absolutely adore this Croissant Egg Casserole for its effortlessly elegant presentation and delightfully tender, custard-soaked croissant base, a significant step up from a traditional bread pudding. Its richness and savory depth make it feel like a gourmet meal, yet it’s remarkably budget-friendly to prepare at home, offering a cost-effective way to impress family and friends. The customizable nature, from the hearty additions of bacon and cheese to the fresh herbaceous notes, ensures every bite is bursting with flavor, making it a truly special dish.
Forget the fuss of complicated breakfast bakes; this is your new go-to for brunches, holidays, or even just a special weeknight treat, offering a delightful contrast to a standard frittata in its unique texture. Plus, the aroma that fills your kitchen as it bakes is simply irresistible, promising a warm, comforting, and utterly delicious experience. Don’t wait – gather your ingredients and whip up this spectacular Croissant Egg Casserole today; your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Croissant Egg Casserole will ensure you can enjoy its deliciousness for days to come.
- Refrigeration: Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the casserole to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze individual portions or the entire casserole. Wrap portions tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Properly frozen casserole will keep for up to 1-2 months.
- Reheating:
- Oven: The best method for reheating is in the oven. Preheat your oven to 300°F (150°C). Place the casserole, covered with foil, in the oven for 15-20 minutes if reheating from the refrigerator, or 30-40 minutes if reheating from frozen. Remove the foil for the last 5-10 minutes to re-crisp the top.
- Microwave: For a quicker reheat, place a portion of the casserole on a microwave-safe plate. Microwave on medium power for 1-2 minutes, checking for warmth, or until heated through. Be aware that microwaving may result in a slightly less crispy top.
Final Thoughts
This Croissant Egg Casserole is truly a showstopper that’s deceptively simple to make, offering pure comfort and deliciousness. Give it a try this weekend; you’ll be amazed at how your guests (and your family) rave about this elevated breakfast classic.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Croissant Egg Casserole
Ingredients
Equipment
Method
- Begin by tearing or slicing the croissants into bite-sized pieces, roughly 1-inch cubes. It’s best to use croissants that are a day old as they’ll absorb the egg mixture better without becoming too mushy. Place these croissant pieces evenly in a greased 9×13-inch baking dish.12-16 croissants, day-old or slightly stale, butter or cooking spray
- In a large bowl, whisk together the 8 large eggs until the yolks and whites are thoroughly combined. Add the 2 cups of milk, the Dijon mustard (if using), salt, and pepper. Whisk until everything is well incorporated. The milk will create a rich, creamy base for the casserole.8 large eggs, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Gently stir in the shredded cheese, chopped cooked meat (if using), bell pepper, onion, and half of the chopped chives or parsley into the egg mixture. This is where you can customize your casserole to your liking – think about adding spinach, mushrooms, or different types of cheese.1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked ham, bacon, or sausage, 1/4 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh chives or parsley
- Pour the custard mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants with a spatula or your hands to ensure they are submerged in the liquid as much as possible. Allow the mixture to sit for at least 15-30 minutes at room temperature, or cover and refrigerate overnight for a deeper soak and more intense flavor. This soaking period is crucial for achieving that perfectly tender, custardy texture.12-16 croissants, day-old or slightly stale, 8 large eggs, 2 cups milk, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked ham, bacon, or sausage, 1/4 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh chives or parsley, 1 teaspoon Dijon mustard, to taste salt, to taste freshly ground black pepper
- Preheat your oven to 350°F (175°C). Bake the casserole for 40-50 minutes, or until the top is golden brown, puffed up, and the center is set (a knife inserted near the center should come out clean). The baking time may vary slightly depending on your oven and how long the casserole has been soaking.
- Once baked, let the Croissant Egg Casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly. Garnish with the remaining fresh chives or parsley. Serve warm and enjoy the delightful blend of flavors and textures.2 tablespoons chopped fresh chives or parsley