Overnight Croissant Breakfast Casserole
Golden, buttery croissants are soaked overnight in a rich, savory custard with sharp cheddar and smoky bacon, then baked until puffed and golden for the ultimate breakfast treat. This make-ahead casserole is perfect for holiday brunches, weekend gatherings, or any morning you want something extra special.
Ingredients
- 6 large croissants
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked bacon chopped
- 2 green onions sliced
Instructions
- Lightly grease a 9 x 13 inch baking dish with butter or nonstick spray.
- Slice the croissants in half lengthwise and layer the bottoms in the baking dish. Tear the tops into smaller pieces and set aside.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and garlic powder until fully combined.
- Sprinkle half of the shredded cheese over the croissant bases.
- Scatter the chopped bacon and green onions over the cheese.
- Pour the egg custard evenly over the ingredients in the dish.
- Top with the torn croissant pieces and the remaining cheese. Gently press down to soak the croissants in the custard.
- Cover the baking dish tightly with aluminum foil and refrigerate overnight (at least 8 hours).
- In the morning, preheat the oven to 350 degrees Fahrenheit.
- Remove the casserole from the refrigerator and allow it to sit at room temperature while the oven heats.
- Bake covered for 30 minutes. Remove the foil and bake an additional 15 minutes, or until golden brown and set.
- Let rest for 5 to 10 minutes before slicing and serving.
Nutrition
Calories: 420kcalCarbohydrates: 23gProtein: 15gFat: 30gSodium: 620mgFiber: 1gSugar: 4g
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