Get ready for the most delicious and stress-free breakfast! This Overnight Cheesy Bacon Croissant Breakfast Casserole brings together flaky croissants, savory bacon, and gooey melted cheese in one incredible dish. Prep it the night before and wake up to a perfectly golden, bubbly, and comforting meal. It’s the ultimate easy solution for busy mornings or special occasion brunches.
Many culinary experts highlight the convenience and enjoyment of preparing meals in advance, making make-ahead breakfast casseroles ideal for special occasions.
Table of Contents
Why You’ll Love This Overnight Croissant Breakfast Casserole
- Make-Ahead Magic: Simply assemble everything the night before. This frees up your morning for relaxation or other tasks.
- Decadent Flavor: Every bite is rich, savory, and incredibly satisfying. The combination of crispy bacon, tender croissants, and sharp cheese is truly unbeatable.
- Perfect Texture: Toasting the croissants first ensures a wonderful texture without any sogginess. You get a delightful crunch and soft interior.
- Crowd-Pleaer: This casserole is ideal for holidays, weekend brunches, or feeding a hungry family. Everyone will ask for the recipe!
- Customizable: Easily adapt this versatile dish to suit different tastes or dietary preferences. Make it your own with various additions.
Ingredients for Overnight Croissant Breakfast Casserole
To create this incredible Overnight Croissant Breakfast Casserole, you’ll need a few simple yet essential ingredients. Starting with the base of buttery croissants, the savory elements layer in perfectly for a truly satisfying dish.
- Croissants: 1 pound (about 5-7 small/medium), halved lengthwise.
- Bacon: 8-10 slices thick-sliced, chopped.
- Shallot or Red Onion: ½ cup, diced.
- Shredded Cheese: 2 cups (cheddar, Gruyere, or Swiss recommended).
- Large Eggs: 9. Proper handling and storage of eggs are essential to ensure food safety and quality in any recipe, as outlined by important egg handling and storage tips from the American Egg Board.
- Milk: 2 cups (2% or whole milk recommended).
- Heavy Cream: 1 cup.
- Salt: 1 ½ teaspoons.
- Black Pepper: ¼ teaspoon.
Notes & Substitutions
- Croissants: Use fresh or day-old croissants. Day-old croissants absorb the egg mixture beautifully without becoming too soft. One pound translates to roughly 5-7 medium croissants.
- Cheese: For the best melt and flavor, always grate your own cheese from a block. Pre-shredded varieties contain anti-caking agents that hinder smooth melting. Feel free to use sharp cheddar, nutty Gruyere, Swiss, or a blend like Monterey Jack.
- Milk/Cream: Whole milk or 2% milk provides richness. For a slightly lighter option, you can use half-and-half instead of milk and heavy cream.
- Protein: Instead of bacon, try crumbled breakfast sausage, diced ham, or even shredded cooked chicken. For a vegetarian option, simply omit the bacon.
- Vegetables: Enhance your casserole with sautéed spinach, diced bell peppers, or mushrooms. Add them along with the onions for extra flavor and nutrients.
Essential Equipment
Gathering your equipment beforehand makes the cooking process smooth and enjoyable. You will need a few standard kitchen items for this Overnight Croissant Breakfast Casserole.
- 9×13-inch baking dish
- Half sheet pan (for toasting croissants)
- Large skillet (10- or 12-inch)
- Box grater (if grating fresh cheese)
- Wire whisk
- Mixing bowls
How To Make Overnight Croissant Breakfast Casserole
This Overnight Croissant Breakfast Casserole comes together easily with these straightforward steps. Follow them for a perfect result every time.
- Toast croissants: Preheat your oven to 330°F (175°C). Spread the halved croissants, cut side up, on a parchment-lined half sheet pan. Toast them in the oven for 10-12 minutes until golden, watching carefully to prevent burning. Let the toasted croissants cool completely.
- Prepare pan: Tear the cooled croissants into large, bite-sized pieces. Arrange these pieces evenly in the bottom of a 9×13-inch baking dish.
- Cook bacon: In a 10- or 12-inch skillet over medium heat, cook the chopped bacon until it is wonderfully crisp. Remove the crispy bacon with a slotted spoon and transfer it to a paper towel-lined plate to drain. Drain all but 1 tablespoon of the bacon grease from the skillet and return it to medium heat.
- Sauté aromatics: Add the diced shallot or red onion to the reserved bacon fat in the skillet. Sprinkle with a pinch of salt and pepper. Cook for 3-5 minutes until the onions become soft and translucent.
- Assemble casserole: Sprinkle the cooked bacon and sautéed onions evenly over the torn croissants in the baking dish. Follow with the shredded cheese. You can lightly toss the ingredients together to distribute them, or leave them in layers.
- Whisk egg mixture: In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until they are very well-combined and homogenous.
- Pour liquid: Carefully pour the egg mixture evenly over all the ingredients in the casserole dish. Ensure everything is well-saturated.
- Refrigerate: Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours or up to 12 hours. Do not refrigerate longer than 12 hours, as the croissants may become overly soft and disintegrate.
- Bake: When you are ready to bake, preheat your oven to 350°F (175°C). Remove the cover from the casserole. Place the baking dish on a foil-lined sheet pan to catch any potential spillovers during baking. Bake for 45-50 minutes until the casserole is golden brown, puffy, and firm to the touch in the center.
- Rest and serve: Remove the casserole from the oven and let it stand for 10-15 minutes before slicing and serving. This resting period allows the casserole to set properly, making it easier to cut and serve.
Pro Tips for the Best Breakfast Casserole
Achieve the best possible results for your delicious breakfast casserole with these helpful pointers. These small steps make a big difference.
- Toast croissants properly: This is crucial for preventing a soggy casserole. Toasted croissants maintain their structure and add a delightful chewiness.
- Grate your own cheese: Freshly grated cheese melts much more smoothly and tastes richer than pre-shredded options. It creates a creamier consistency.
- Don’t over-soak: Stick to the 4-12 hour refrigeration window. Longer soaking times can cause the croissants to become too soft and break down.
- Achieve golden crust: Baking until the top is deeply golden brown adds a wonderful depth of flavor and appealing presentation. Don’t pull it out too early.
- Allow resting time: Letting the casserole rest for 10-15 minutes after baking allows the egg mixture to fully set. This makes for cleaner slices and a more stable dish.
Serving Suggestions, Storage & Variations
Elevate your meal with these simple serving ideas, storage tips, and delicious variations for your Overnight Croissant Breakfast Casserole.
Serving Suggestions
- Serve each slice with a side of fresh seasonal fruit for a balanced meal.
- Drizzle with a touch of maple syrup for a sweet-and-savory contrast, or a dash of hot sauce for a kick.
- Pair with a fresh pot of coffee, tea, or a glass of orange juice.
Storage
- Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
- To reheat individual servings, microwave for 1-2 minutes until warmed through. For the whole casserole, cover with foil and bake at 300°F (150°C) for 15-20 minutes.
Variations
- Sweet Croissant Bake: Omit the bacon and onions. Add sliced berries, a sprinkle of cinnamon, and brown sugar to the egg mixture.
- Vegetarian Option: Skip the bacon entirely. Instead, sauté mushrooms, spinach, or bell peppers with the shallots for added flavor and texture.
- Different Meats: Experiment with crumbled breakfast sausage, diced ham, or even shredded cooked chicken for variety in your overnight breakfast casserole.
- Cheese Blends: Try different cheese combinations. Pepper Jack adds a subtle spice, or use a blend of Italian cheeses for a unique twist.
Nutrition Information
This Overnight Croissant Breakfast Casserole offers a hearty and satisfying start to your day. The nutritional values are estimates and can vary based on specific ingredients and brands used.
| Component | Amount |
|---|---|
| Servings Size | 1 serving |
| Calories | 403 kcal |
| Carbohydrates | 23 g |
| Protein | 17 g |
| Fat | 27 g |
| Saturated Fat | 14 g |
| Cholesterol | 220 mg |
| Sodium | 697 mg |
| Fiber | 1 g |
| Sugar | 7 g |
Please note: Nutritional information is an estimate based on a standard recipe and ingredients. Values may vary depending on exact products used.
Frequently Asked Questions (FAQ)
Can I use other types of bread?
Yes, you can substitute croissants with challah, brioche, or even a sturdy sourdough bread. Just ensure you toast it first to prevent sogginess.
What if I need to make it more than 12 hours ahead?
It’s best to stick to the 4-12 hour window for this specific recipe. Beyond 12 hours, the croissants may absorb too much liquid and become mushy.
How do I prevent the casserole from being soggy?
Toasting the croissants thoroughly before assembling is the key. It creates a barrier that helps them maintain their flaky texture during soaking and baking.
Can this breakfast casserole be frozen?
While technically possible, the texture of the croissants might change after freezing and thawing. It’s best enjoyed fresh or refrigerated for a few days.
What are good side dishes to serve with this casserole?
Fresh fruit salad, a simple green salad, or a side of crispy roasted potatoes pair wonderfully with this rich overnight croissant breakfast casserole.
Final Thoughts
This Overnight Cheesy Bacon Croissant Breakfast Casserole truly simplifies your morning routine without compromising on flavor. It’s the perfect blend of flaky pastry, savory bacon, and melted cheese, all made easy with overnight prep. Whether you’re hosting a special brunch or just want a delicious, no-fuss weekend breakfast, this recipe is a winner. Give it a try and transform your breakfast experience!
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Overnight Croissant Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F. Toast halved croissants on a parchment-lined sheet pan for 10-12 minutes until golden, then let cool.
- Tear cooled croissants into large bite-size pieces and arrange them evenly in a 9×13-inch baking dish.
- Cook chopped bacon in a skillet over medium heat until crisp. Remove bacon to a paper towel-lined plate and drain all but 1 tablespoon of grease from the skillet.
- Add diced shallot or red onion with a pinch of salt and pepper to the skillet and cook for 3-5 minutes until translucent.
- Sprinkle the cooked bacon, onions, and shredded cheese over the torn croissants in the baking dish.
- In a medium bowl, whisk together eggs, milk, heavy cream, salt, and pepper until well-combined, then pour evenly over the casserole.
- Cover the baking dish and refrigerate for a minimum of 4 hours or up to 12 hours.
- When ready to bake, preheat oven to 350°F. Remove the cover, place the casserole on a foil-lined sheet pan, and bake for 45-50 minutes until golden, puffy, and firm. Let stand 10-15 minutes before serving.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
- Dominiquehttps://goldfoodie.com/author/empirecipegmail-com/
