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Bacon, Egg and Cheese Croissant Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Description

This Bacon, Egg, and Cheese Croissant Bake is a hearty and savory breakfast casserole featuring crispy baked bacon, fluffy eggs mixed with milk and seasonings, and layers of shredded white and mild cheddar cheeses baked over torn croissant pieces. Perfect for a cozy brunch or make-ahead breakfast, this dish combines the buttery richness of croissants with classic breakfast flavors in a comforting casserole.

Ingredients

Scale

Meat

  • 1 package (10 ounces) bacon

Bakery

  • 6 to 7 large croissants (already baked croissants, not dough)

Dairy

  • 8 large eggs
  • 2 cups milk
  • 1 cup shredded white cheddar cheese (divided)
  • 1 cup shredded mild cheddar cheese (divided)

Spices and Herbs

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 tablespoons chopped chives

Instructions

  1. Preheat and bake bacon: Preheat the oven to 400 degrees F. Line a large sheet pan with foil. Place the bacon strips in a single even layer on the sheet pan. Bake for 12 to 14 minutes or until the bacon is crispy. Once cooked, transfer the bacon carefully onto a paper towel-lined plate to soak up excess grease. Chop the bacon into bite-sized pieces and set aside.
  2. Prepare croissant base: Reduce the oven temperature to 350 degrees F. Grease a 9×13-inch baking pan with nonstick spray. Tear each croissant into small pieces and place them evenly in the prepared pan. Toast the croissant pieces in the oven for about 10 minutes to slightly crisp them.
  3. Mix egg custard: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Add half of the shredded white cheddar and half of the shredded mild cheddar cheese (1/2 cup each) to the mixture and blend well.
  4. Assemble the casserole: Pour the egg and cheese mixture evenly over the toasted croissant pieces in the baking pan. Sprinkle the chopped bacon evenly on top, followed by the remaining shredded cheeses.
  5. Bake the casserole: You can bake the casserole immediately or cover it and refrigerate overnight for next-day baking. When ready to bake, place the dish in the oven at 350 degrees F and bake for 45 minutes or until the eggs are fully set and the cheese is melted and bubbly. Let it rest briefly before serving.
  6. Garnish and serve: Sprinkle the chopped fresh chives on top for a bright, fresh finish. Serve warm and enjoy a delicious, cheesy breakfast casserole.

Notes

  • You can prepare this dish the night before by assembling it and refrigerating it overnight; just bake it fresh in the morning for a convenient breakfast.
  • Use already-baked croissants for best texture; croissant dough will not work properly in this recipe.
  • Feel free to substitute cheeses according to your preference, but stick to semi-soft shreddable cheeses for best melt and texture.
  • To reduce sodium, consider using low-sodium bacon and adjusting the added salt accordingly.
  • Add vegetables like sautéed spinach or bell peppers for extra nutrition and flavor.

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