Overnight Croissant Breakfast Casserole
A crowd-pleasing and easy-to-make breakfast casserole using croissants, eggs, and cheese, perfect for busy mornings when you prep it the night before.
Ingredients
Base
- 4 cups croissants, torn into pieces Use day-old or store-bought croissants.
Egg Mixture
- 6 large eggs
- 2 cups milk Can use non-dairy milk for a dairy-free option.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like thyme or oregano)
Toppings
- 1 cup shredded cheese (cheddar or gruyere) Can swap cheese for pepper jack for a bit of heat.
- 1/2 cup diced turkey ham or cooked beef sausage (optional) Use cooked turkey bacon, beef sausage, sautéed mushrooms instead.
- 1/2 cup chopped bell peppers Can swap for sun-dried tomatoes.
- 1/2 cup chopped onion
Instructions
Preparation
- Grease a 9x13-inch baking dish.
- Place the torn croissant pieces evenly in the dish.
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and dried herbs until blended.
- Pour the egg mixture over the croissants, pressing lightly so the pieces absorb the liquid.
- Sprinkle cheese, diced turkey ham (if using), chopped bell peppers, and chopped onion over the top.
- Cover the dish with plastic wrap and refrigerate overnight to let the flavors meld.
Cooking
- Preheat the oven to 350°F (175°C). Remove the plastic wrap.
- Bake for 30–40 minutes, until the casserole is set in the center and the top is golden brown.
- Let sit for 5 minutes, then serve warm.
Notes
Serve with a green salad or fruit salad to balance the richness. For reheating, use the microwave or oven, and store leftovers in an airtight container for up to 3–4 days. You can freeze in portions for up to 2 months.