Description
This Overnight Croissant Breakfast Casserole is a holiday brunch favorite buttery croissants layered with creamy eggs, cheese, and savory flavors. Prepare it the night before and simply bake in the morning for a stress free, crowd pleasing dish that’s perfect for Christmas, Easter, or any special breakfast gathering.
Ingredients
Scale
- 6 large croissants (day-old, halved or torn)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cooked ham or breakfast sausage (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh chives or parsley (optional garnish)
Instructions
- Grease a 9×13-inch baking dish and arrange croissant halves or chunks inside.
- In a large bowl, whisk eggs, milk, cream, garlic powder, onion powder, salt, and pepper.
- Layer croissants with cheeses and cooked meat (if using).
- Pour egg mixture evenly over croissants, pressing gently to soak.
- Cover tightly with foil and refrigerate overnight (6–8 hours).
- Preheat oven to 350°F (175°C) the next morning.
- Bake covered for 25 minutes, then uncover and bake for 20 more minutes, until golden and set.
- Remove from oven, garnish with fresh herbs, and let rest 10 minutes before serving.
Notes
- For a sweet version, add cream cheese and berries instead of meat and herbs.
- Day-old croissants work best since they absorb custard without becoming soggy.
- To avoid over-browning, bake covered for the first 25 minutes.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 180 mg