Description

This Bacon, Egg and Cheese Croissant Bake is a savory breakfast casserole perfect for feeding a crowd or prepping ahead of time. Crispy baked bacon, flaky croissant pieces, and a rich custard with garlic and onion powders combine to create a hearty, cheesy dish that’s baked until golden and set. Ideal for weekend brunches or holiday mornings, it can be assembled the night before and baked fresh the next day for convenience.

Ingredients

Scale

Bacon

1 package (10 ounces) bacon

Croissant Bake

6 to 7 large croissants (already baked, not dough)
8 large eggs
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon salt
1 cup shredded white cheddar cheese (divided)
1 cup shredded mild cheddar cheese (divided)
3 tablespoons chopped chives

Cook Mode Prevent your screen from going dark

Instructions

Cook the bacon: Preheat the oven to 400°F. Line a large sheet pan with foil and arrange the bacon strips in a single, even layer. Bake for 12 to 14 minutes or until crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces and set aside.
Prepare the croissants: Lower the oven temperature to 350°F. Grease a 9×13-inch baking dish with nonstick spray. Tear each croissant into small pieces and spread them evenly in the prepared dish. Toast the croissant pieces in the oven for 10 minutes to slightly crisp them before adding the custard mixture.
Make the custard mixture and assemble: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and half of both the shredded white and mild cheddar cheeses (1/2 cup each). Pour this mixture evenly over the toasted croissants. Sprinkle the chopped bacon evenly on top, then top with the remaining shredded cheeses.
Bake the casserole: You can bake the dish immediately or cover and refrigerate it overnight for baking the next day. Bake uncovered at 350°F for 45 minutes, or until the eggs are fully set and the top is lightly golden. Remove from oven, garnish with chopped chives, and serve warm.

Notes

Use already baked croissants for best texture; croissant dough will not work.
For added flavor, you can substitute or add other herbs like parsley or thyme with the chives.
This casserole can be assembled the night before and baked fresh in the morning for convenience.
To make a milder version, reduce or omit the garlic and onion powders.
Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.