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Dominique

Overnight Croissant Breakfast Casserole

Prepare this decadent overnight breakfast casserole featuring flaky croissants, crispy bacon, savory cheese, and a rich egg custard for a stress-free morning meal. Perfect for feeding a crowd or a special brunch.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 pound croissants halved lengthwise (about 5-7 small/medium croissants)
  • 8 to 10 slices bacon chopped (thick-sliced)
  • ½ cup shallot or red onion diced
  • 2 cups cheese shredded cheddar, gruyere or swiss
  • 9 eggs large
  • 2 cups milk
  • 1 cup heavy cream
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper

Equipment

  • Oven
  • Sheet pan
  • 9x13-inch baking dish
  • Skillet
  • Slotted spoon
  • Medium bowl
  • Whisk

Method
 

Preparation
  1. Preheat oven to 350°F. Toast halved croissants on a parchment-lined sheet pan for 10-12 minutes until golden, then let cool.
  2. Tear cooled croissants into large bite-size pieces and arrange them evenly in a 9x13-inch baking dish.
  3. 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.
  4. Add diced shallot or red onion with a pinch of salt and pepper to the skillet and cook for 3-5 minutes until translucent.
  5. Sprinkle the cooked bacon, onions, and shredded cheese over the torn croissants in the baking dish.
  6. In a medium bowl, whisk together eggs, milk, heavy cream, salt, and pepper until well-combined, then pour evenly over the casserole.
  7. Cover the baking dish and refrigerate for a minimum of 4 hours or up to 12 hours.
  8. 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

For best results, allow the casserole to chill for at least 4 hours to ensure the croissants fully absorb the egg mixture. You can customize the cheese blend to your preference, and consider adding a dash of hot sauce to the egg mixture for a subtle kick.