Overnight Croissant Breakfast Casserole
A delicious and easy make-ahead brunch dish featuring custardy croissant pieces soaked in a sweet-spiced egg mixture, baked to golden perfection.
Ingredients
Main Ingredients
- 6 pieces large croissants, torn into pieces day-old or slightly stale works best
- 8 large eggs
- 2 cups milk whole milk recommended
- 1 cup shredded cheese Gruyère or sharp cheddar recommended
- 1/2 cup cooked and crumbled beef sausage or turkey bacon optional; drain excess grease
Custard Components
- 1/4 cup sugar reduce or omit for fully savory versions
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and a pinch each of salt and pepper until smooth.
- Grease a 9×13-inch baking dish and scatter the torn croissant pieces evenly across the pan.
- Sprinkle the cooked, crumbled beef sausage or turkey bacon and shredded cheese over the croissants, if using.
- Pour the egg mixture evenly over the croissants and gently press the croissant pieces down so they absorb the custard.
- Cover tightly with plastic wrap or foil and refrigerate for at least 6–8 hours (overnight is best).
Baking
- The next morning, preheat the oven to 350°F (175°C).
- Remove the cover and bake uncovered for 30–40 minutes, until the top is puffed, golden, and the center is set (an internal temperature of 160°F is a safe target for egg dishes).
- Let the casserole cool for 5–10 minutes before slicing and serving.
Notes
For a dairy-free option, use unsweetened almond or oat milk and a dairy-free cheese. Store leftovers in an airtight container in the fridge for up to 3–4 days.