Description
This Bacon, Egg, and Cheese Croissant Bake is a savory breakfast casserole that combines crispy baked bacon, fluffy eggs, melty cheddar cheeses, and buttery croissant pieces for a hearty and comforting meal. Perfect for feeding a crowd or meal prep, it can be baked immediately or assembled ahead and refrigerated overnight for convenience.
Ingredients
Scale
Bacon
- 1 package (10 ounces) bacon
Croissant Base
- 6 to 7 large croissants (already baked, not dough)
Egg Mixture
- 8 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
Cheese
- 1 cup shredded white cheddar (divided)
- 1 cup shredded mild cheddar cheese (divided)
Garnish
- 3 tablespoons chopped chives
Instructions
- Cook the Bacon: Preheat the oven to 400 degrees F. Line a large sheet pan with foil and lay bacon strips in a single layer. Bake for 12 to 14 minutes until crispy. Remove bacon and drain on paper towels, then chop into pieces and set aside.
- Prepare the Croissants: Reduce oven temperature to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Tear the croissants into small bite-sized pieces and spread them evenly in the baking dish. Toast in the oven for 10 minutes to slightly crisp.
- Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and half of each shredded white and mild cheddar cheese until fully combined.
- Assemble the Bake: Pour the egg and cheese mixture evenly over the toasted croissant pieces in the baking dish. Evenly distribute the chopped cooked bacon on top, then sprinkle with the remaining cheeses.
- Bake the Casserole: You can bake immediately or cover and refrigerate overnight for convenience. When ready to bake, place uncovered in the oven at 350 degrees F and bake for 45 minutes or until the eggs are fully set.
- Garnish and Serve: Once baked, remove the dish from the oven and sprinkle with chopped chives. Let it cool slightly before serving.
Notes
- Use already baked croissants, not croissant dough, for the best texture.
- The bake can be assembled the night before and refrigerated, making it a great make-ahead breakfast.
- To crisp bacon evenly, bake on foil-lined sheet pans rather than frying.
- Don’t skip toasting the croissants; it prevents them from becoming too soggy.
- Feel free to swap cheddar cheese for your favorite cheeses like Monterey Jack or a spicy blend.
- Chopped chives add a fresh touch, but green onions or parsley can be used as alternatives.
