Loaded with bacon, eggs, cheese and tomatoes this Egg & Bacon Croissant Breakfast Casserole uses flaky, buttery grocery store bakery croissants to create a gorgeously delicious breakfast or brunch recipe that’s so incredibly easy to make!
This easy casserole has all the feels of a croissant breakfast sandwich with classic BLT vibes. Who can pass up tender croissants, puffed and golden brown with french toast goodness, salty bacon, bright tomatoes and pockets of soft herby cheese? Top it all off with a sunny side up egg and you’ve got pure breakfast magic.
RELATED RECIPE: Loaded BLT Quiche
But who says you just have to eat this Egg & Bacon Croissant Breakfast Casserole just for breakfast? It makes a showstopper of a holiday brunch, shower, or tailgate dish, not to mention a hearty dinner when partnered with hashbrown casserole and a green salad! There’s nothing that beats the ease and convenience of a breakfast casserole!
Egg & Bacon Croissant Breakfast Casserole Ingredients
- large bakery croissants
- large eggs
- thick cut bacon
- grape or cherry tomatoes
- green onions
- spreadable garlic & herb cheese (like Alouette or Philadelphia Whipped Cream Cheese)
- half & half
- dijon mustard
- Worcestershire sauce
- salt & coarse ground black pepper
How to Make this Easy Croissant Breakfast Casserole
- Make the croissant base. Lightly grease the bottom of a 9×13 casserole dish, and tear croissants into 3rds or 4ths and place in the bottom of the dish.
- Add the BLT. Tuck the halved tomatoes, green onions and chopped bacon in between the croissant pieces all around the dish.
- Make the egg mixture. In a large bowl, whisk together 7 of the eggs, the half & half, dijon mustard, Worcestershire sauce, salt and pepper. Pour over the the croissants, tomatoes, bacon and onions.
- Top & Soak. Spoon the tablespoon dollops of garlic and herb cheese on top of the dish, spacing the dollops equally around the dish. Cover with foil and refrigerate 30 minutes to overnight.
- Bake. Bake covered for 25-30 minutes. Remove from oven and uncover. Crack the remaining 5 eggs on top of the casserole, spacing them out around the dish. Put casserole back in oven uncovered and bake for an additional 10 minutes or just until the whites of the eggs are set, but the yolks are still runny.
Recipe Variations
- Add spinach or yellow or orange bell peppers for more vegetables.
- Substitute smoked sausage or ham for the bacon.
- Try canned diced green chiles instead of green onions.
- Use goat cheese or gruyere instead of the herbed cheese spread.
- If your family doesn’t like a sunny side up egg, don’t put the eggs on top. The casserole is still delicious!
Tips for Making the Best Croissant Casserole:
- Using 1-2 day old croissants work best, if you can purchase them from the bakery section of your grocery store in advance.
- Make sure to give your casserole at least 30 minutes to soak in the egg mixture before baking. That way the croissants will bake up golden, puffy and full of flavor with a soft texture.
- Before adding the eggs to the top of the casserole, make sure the center of the casserole is soft set. It should jiggle a little and there should be just an ever so slight bit of resistance when you touch it. If the center is wet and you can see the egg mixture has not set at all, bake for another 5-10 minutes and test again to avoid a soggy casserole.
What to Serve with Egg & Bacon Croissant Casserole
- Easy Cheesy Hashbrown Casserole (no canned soup)
- Classic Fruit Salad with Old Fashioned Cream Dressing
- Red & Green Fruit Salad
- Pineapple Orange Fizzies
- Baked Gouda Cheese Grits
- Creole Sausage Balls
Preparing Ahead & Storing
Egg & Bacon Croissant Breakfast Casserole is perfect for making the night before. Simply assemble the casserole through step #3 on the recipe card below. Remove from the refrigerator 15-20 minutes before you need to put it in the oven. Then bake as directed!
Store leftovers covered in the refrigerator for 3-4 days. Reheat individual portions in the microwave.
More Breakfast Casseroles You’ll Love
- Overnight Breakfast Burrito Casserole
- Cheesy Farmhouse Breakfast Casserole
- Overnight Sausage Breakfast Casserole with Croutons
- Overnight Green Chile Breakfast Strata
- Strawberry French Toast Casserole
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Egg & Bacon Croissant Casserole
Ingredients
- 4-5 large bakery croissants
- 10 ounces cherry or grape tomatoes, halved
- 4 green onions, sliced
- 8-10 slices thick cut bacon, cooked & rough chopped
- 12 large eggs
- 2 cups half & half
- 2 teaspoons dijon mustard
- 1/4 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 6 tablespoons spreadable herb and garlic cheese (like Alouette)
Instructions
- Preheat oven to 375° Fahrenheit. Lightly grease a 9×13 inch baking dish. Tear croissants into 3rds or 4ths and place in the bottom of the dish.
- Tuck the tomatoes, green onions and chopped bacon in between the croissant pieces.
- In a large bowl, whisk together 7 of the eggs, the half & half, dijon mustard, Worcestershire sauce, salt and pepper. Pour over the the croissants, tomatoes, bacon and onions. Spoon the tablespoon dollops of garlic and herb cheese on top of the dish, spacing the dollops equally around the dish. Cover with foil and refrigerate 30 minutes to overnight.
- Remove from fridge and bake in preheated oven for 25-30 minutes. Remove from oven and uncover. Crack the remaining 5 eggs on top of the casserole, spacing them out around the dish. Put casserole back in oven uncovered and bake for an additional 10 minutes or just until the whites of the eggs are set, but the yolks are still runny.
- Remove from oven and let cool 5-10 minutes before serving.
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