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Imagine waking up to the aroma of buttery, flaky croissants soaked in a dreamy egg mixture—that’s exactly what this breakfast casserole delivers. If you’ve ever searched for the ultimate Breakfast Ideas For A Crowd, trust me, this Overnight Croissant Breakfast Bake stands out. I remember hosting a Brunch Casserole potluck and watching everyone scramble for seconds—no kidding. Ever wondered why croissants make a better base than plain bread? They soak up the custard-like blend without turning soggy, giving you a playful, savory breakfast treat that feels both fancy and homey.
Whether you’re all about Breakfast Casserole Make Ahead solutions or crave an easy Breakfast Casserole Overnight fix, this recipe has your back. You’ll mix, chill, and forget about it until morning—talk about Easy Breakfast Ideas that impress. I’ve played around with Healthy Breakfast Casserole spins (hello, spinach and turkey bacon), but honestly, sometimes you just want butter-rich bliss. Ready to level up your brunch game with one of the best Breakfast Casserole Recipes out there? Let’s get to it. 🙂
Ingredients
- 6 large croissants (day-old preferred, torn into bite-sized pieces)
- 8 large eggs
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded Gruyère or cheddar cheese
- 1 cup diced ham or cooked breakfast sausage
- 1/2 cup chopped spinach (optional for a Healthy Breakfast Casserole twist)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and freshly ground pepper, to taste
- 1 tbsp chopped chives or green onions, for garnish
Instructions
- Prep the Croissants: Tear the croissants into roughly 1–2 inch pieces. Toss them into a greased 9×13 baking dish so they fill the base evenly.
- Mix the Custard: In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and pepper. Scrape the bowl until smooth—no lumps allowed.
- Layer the Fillings: Sprinkle half the cheese over the croissants. Add the diced ham (or sausage) and optional spinach in an even layer. Top with the remaining cheese.
- Pour and Press: Slowly pour the egg mixture over the croissants. Gently press down so each piece pools up that custard goodness.
- Chill Overnight: Cover the dish tightly with foil or plastic wrap. Pop it in the fridge for at least 6 hours, preferably 8–12 hours for perfect soak-through.
- Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake for 35–40 minutes, or until the top turns golden brown and the center sets.
- Rest and Garnish: Let it sit for 5 minutes after you pull it out of the oven. Sprinkle with chives or green onions before slicing.
- Serve Warm: Dish it up right away or keep warm in a low oven. Pair with fresh fruit or a light salad for balance.
Variations
Looking for Breakfast Casserole Ideas with a twist? Try these:
- Veggie-Packed: Swap ham for sautéed mushrooms, bell peppers, and zucchini. Sprinkle in some feta for a Mediterranean vibe.
- Mexican-Inspired: Use chorizo, diced jalapeños, and pepper jack cheese. Top with salsa and avocado when serving—almost like a Tortilla Quiche Bake hybrid.
- Sweet & Savory: Mix in cooked apples, a pinch of cinnamon, and swap cheddar for brie. Drizzle with maple syrup for a brunch-meets-dessert feel.
Serving & Tips
Serve this Brunch Casserole with a side of fresh berries or a colorful fruit salad for a balanced plate. If you aim for the Breakfast Basket look, add little jars of jam and honey on the table.
Leftovers? Cover and refrigerate for up to 3 days—just reheat at 300°F for 10–12 minutes. You can also slice portions and wrap them in foil for a grab-and-go morning meal. FYI, this bake freezes well for up to a month. Thaw in the fridge overnight and reheat gently.
Seasonal tip: In fall, stir in a handful of roasted butternut squash or swap spinach for kale. It’s a cozy way to embrace crisp mornings.
Final Thoughts
Honestly, I adore this Overnight Croissant Breakfast Bake because it feels like an effortless cheat that still wows. Every time I make it, folks ask, “Did you really use croissants?!” And I grin, because yes—I did, and yes—it’s glorious. Whether you’re gearing up for a holiday brunch or just treating yourself on a lazy weekend, this recipe ticks all the boxes: make-ahead, customizable, and downright delicious. Trust me, once you try it, you’ll stash this in your Egg Casserole Recipes rotation forever.
Overnight Croissant Breakfast Bake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth.
- Fold in the melted butter and shredded cheddar cheese. Stir in the diced ham and fresh herbs.
- Layer the cubed croissants evenly in the prepared dish.
- Pour the egg mixture over the croissants, pressing gently so they soak up the custard.
- Cover with foil and refrigerate overnight.
- Next morning, uncover and bake for 35–40 minutes until golden brown and set in the center. Let it rest 5 minutes before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this recipe vegetarian?
Absolutely. Omit the ham or sausage and bulk up on veggies like mushrooms, peppers, and spinach. Add an extra cup of cheese or a sprinkle of nutritional yeast for depth.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat individual slices in a 300°F oven for 10–12 minutes or microwave for about 1 minute—you’ll keep that crisp top!
Can I freeze this breakfast bake?
Yes! After baking and cooling, wrap slices in foil or place them in freezer-safe bags. Freeze up to 1 month. Thaw overnight in the fridge and reheat as directed.
What variations work for a gluten-free version?
Use gluten-free croissants or swap in cubed gluten-free bread. Check all ingredient labels—most cheeses and egg mixes stay naturally gluten-free.
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