Introduction

This Croissant Breakfast Casserole with Bacon & Gruyere is a decadent way to start your morning. Fluffy eggs soak into buttery croissant pieces layered with crispy bacon and melty cheese, creating a rich and satisfying dish perfect for weekends or special occasions.

The image shows a rectangular metal baking pan filled with a layered croissant casserole. The base layer consists of torn pieces of flaky, golden brown croissants, topped with melted creamy cheese that stretches slightly between the croissant pieces. Scattered on top are small, crispy bits of cooked bacon in a reddish-brown color, and finely chopped fresh green chives sprinkle across the dish for a pop of color. The croissant pieces are uneven with both soft, airy inside and crisp, toasted outside textures visible, arranged closely together in the pan. The pan rests on a white marbled surface with small chive pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large croissants, ripped into 2-3-inch pieces (about 3-4 pieces per croissant)
8 oz slab bacon, sliced into batons about ¼-inch thick
1 cup Gruyere cheese, shredded
½ cup white Cheddar cheese, shredded
8 large eggs
2 cups whole milk
1 cup heavy cream
2 Tbsp finely chopped sage
2 tsp Dijon mustard
1 tsp Kosher salt
¼ tsp freshly ground black pepper
Fresh chives, thinly sliced (for serving)

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a skillet over medium heat, cook the bacon pieces until crispy, about 4-5 minutes, stirring often. Use a slotted spoon to transfer the bacon to the prepared dish.
Step 3: In a small bowl, mix together 1 cup Gruyere and ½ cup Cheddar cheese. Sprinkle about half of this cheese mixture over the bacon in the baking dish.
Step 4: Arrange the croissant pieces on top of the cheese and bacon. Don’t pack them in tightly; let some edges stick up for a nice texture and appearance.
Step 5: In a large bowl, whisk together the eggs, whole milk, heavy cream, chopped sage, Dijon mustard, Kosher salt, and black pepper until well combined.
Step 6: Pour the egg mixture evenly over the croissants in the baking dish. Sprinkle the remaining cheese on top.
Step 7: Bake for 40-45 minutes, or until the casserole is golden brown and the cheese is crisp. Check around 30 minutes; if the croissants are browning too quickly, cover loosely with aluminum foil.
Step 8: Let the casserole cool for 5-10 minutes, garnish with sliced chives, and serve immediately.

Tips & Variations

Use day-old croissants for better absorption of the egg mixture without becoming too soggy.
Swap bacon for sautéed mushrooms or spinach to make a vegetarian version, and adjust seasoning accordingly.
For extra flavor, add caramelized onions or a pinch of nutmeg to the egg mixture.
Gruyere can be substituted with Swiss or Emmental cheese if needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through to keep the crust crisp, or microwave in shorter bursts if in a hurry.

How to Serve

A white plate with a pattern of ridges holds a serving of layered bread pudding or savory strata. The dish features golden brown, flaky bread pieces that look crispy on the outside and soft inside, with visible layers and bits of chopped green herbs sprinkled on top and around. A metal spoon rests on the plate, holding a portion of the dish, showing its slightly sticky, creamy texture mixed with toasted bread layers. The plate sits on a white marbled textured surface, with extra green herb pieces scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, assemble the casserole, cover it tightly, and refrigerate overnight. Bake it in the morning, adding a few extra minutes to the cooking time since it will be cold.

Can I use other types of bread instead of croissants?

While croissants add a rich, buttery flavor, you can substitute with brioche or challah for a similar texture and taste. Avoid very dense bread as it won’t soak up the egg mixture as well.

Croissant Breakfast Casserole with Bacon & Gruyere Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This Croissant Breakfast Casserole with Bacon & Gruyere is a deliciously rich and savory morning dish that combines flaky croissants, crispy bacon, and a blend of Gruyere and white Cheddar cheeses soaked in a sage-infused egg custard. Perfect for brunch or a special breakfast, this casserole is baked to golden perfection, offering a creamy, cheesy, and satisfying meal that’s easy to prepare and sure to impress.

Author: Elias
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

8 large croissants, ripped into 2-3-inch pieces (about 3–4 pieces per croissant)
8 oz slab bacon, sliced into batons about ¼-inch thick
1 cup Gruyere cheese, shredded
½ cup white Cheddar cheese, shredded
8 large eggs
2 cups whole milk
1 cup heavy cream
2 Tbsp finely chopped sage
2 tsp Dijon mustard
1 tsp Kosher salt
¼ tsp freshly ground black pepper
Fresh chives, thinly sliced (for serving)

Instructions

Prepare the baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick during baking.
Cook the bacon: Heat a skillet over medium heat. Once hot, add the sliced bacon and cook for 4-5 minutes, stirring often until crispy. Use a slotted spoon to transfer the cooked bacon to the prepared baking dish, leaving the rendered fat in the skillet.
Sprinkle on cheese and layer croissants: In a small bowl, combine 1 cup shredded Gruyere and ½ cup shredded Cheddar cheese. Sprinkle about half of this cheese mixture evenly over the bacon in the dish. Then, spread the ripped croissant pieces on top, arranging them loosely to allow some croissant edges to stick up for a better texture and presentation.
Make the egg mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, chopped sage, Dijon mustard, kosher salt, and freshly ground black pepper until well combined. Pour this custard mixture evenly over the croissants, allowing them to soak. Finally, sprinkle the remaining cheese on top of the casserole for a cheesy crust.
Bake then serve: Bake the casserole for 40-45 minutes until the croissants are golden brown, and the cheese is crisped on top. Check after 30 minutes; if the casserole is browning too quickly, cover loosely with aluminum foil to prevent burning. After baking, let the casserole cool for 5-10 minutes, garnish with thinly sliced fresh chives, and serve immediately for a warm and comforting breakfast.

Notes

For best results, use day-old croissants so they absorb the egg mixture without becoming too soggy.
You can substitute bacon with sausage or ham if preferred.
Gruyere cheese adds a nutty richness, but Swiss or Jarlsberg can be good alternatives.
If you want a lighter version, use low-fat milk and omit the heavy cream.
This casserole can be assembled the night before; cover and refrigerate, then bake in the morning, adding a few extra minutes to baking time if chilled.

Keywords: croissant breakfast casserole, bacon breakfast casserole, cheesy breakfast bake, savory breakfast casserole, Gruyere cheese casserole, brunch recipe