Croissant Breakfast Casserole with Bacon & Gruyere Recipe
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.
- 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
