Overnight Cheesy Bacon Croissant Breakfast Casserole
User Reviews
5
Overnight Cheesy Bacon Croissant Breakfast Casserole
Description
The Overnight Cheesy Bacon Croissant Breakfast Casserole begins by baking halved croissants until golden and crisp, then tearing them into pieces that fill a 9x13-inch dish. Crisp bacon cooked in a skillet is combined with diced onion and cooked until translucent and flavorful. These ingredients are layered with shredded cheese over the croissants. In a separate bowl, eggs are whisked with milk, heavy cream, salt, and pepper to form a custard that is poured over the layered ingredients. The dish bakes until set, producing a creamy, rich texture from the custard-soaked croissants combined with bacon's smoky flavor and melted cheese.
The casserole offers a comforting blend of buttery croissants, salty bacon, mild onions, and sharp cheese. It can be served warm for breakfast or brunch and can be customized with different cheeses like gruyere or Swiss. Using 2% or whole milk yields the best texture. Freshly grated cheese will provide a creamier melt.
It is ideal for preparing the night before and baking in the morning, making it suitable for busy breakfasts or entertaining. The croissant to custard ratio ensures an even, satisfying structure on the plate.
Ingredients
- 1 pound Croissant see note, halved lengthwise; about 5-7 small/medium croissants
- 8 to 10 to 10 slices Bacon chopped, thick-sliced
- ½ cup onion diced; or shallot
- 2 cups cheddar cheese shredded; or gruyere or swiss cheese; see note
- 9 large egg
- 2 cups milk see note
- 1 cup heavy cream
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F. Spread the halved croissants, cut side up, on a parchment lined half sheet pan and toast in the oven until golden, 10-12 minutes, checking often so they don't burn. Let the croissants cool.
- Tear the croissants into large bite-size pieces and place evenly in the bottom of a 9X13-inch baking dish.
- In a 10- or 12-inch skillet set over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain all but 1 tablespoon of the bacon grease and return the skillet to medium heat.
- Add the shallot (or red onion) and a pinch of salt and pepper, and cook for 3-5 minutes, until translucent.
- Sprinkle the cooked bacon and onions over the torn croissants followed by the shredded cheese. At this point, you can lightly toss the ingredients together to distribute the cheese/bacon/onion throughout or leave as is (I usually don't toss).
- In a medium bowl, whisk together the eggs, milk, heavy cream, salt and pepper until very well-combined. Pour the egg mixture evenly over the casserole.
- Cover the baking dish and refrigerate for at least 4 hours or up to 12 hours (any longer than 12 hours and the croissants can start to break down and disintegrate).
- When ready to bake, preheat the oven to 350 degrees F. Remove the cover from the casserole and place the baking dish on a foil-lined sheet pan (to catch any spillovers). Bake for 45-50 minutes until the casserole is golden, puffy, and firm to the touch. Let stand 10-15 minutes before serving.
Notes
- Use about 5-7 small to medium croissants to make 1 pound; tear into pieces to fill a 9x13-inch dish with some overlap.
- For creaminess, use 2% or whole milk; alternatively, substitute half-and-half for milk and cream combined.
- Combine sharp cheddar with gruyere or Swiss to enhance flavor and melting quality, using freshly grated cheese for creamier results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 220mg | 73% |
| Sodium | 697mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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