Overnight Croissant Breakfast Casserole
A delicious breakfast or brunch option that combines flaky croissants, eggs, cheese, and optional meats, prepared the night before for convenience.
Ingredients
Base Ingredients
- 4 large croissants, torn into pieces Use day-old croissants for better texture.
- 6 large eggs
- 2 cups milk Can use non-dairy alternatives for a dairy-free option.
- 1/2 cup heavy cream Can substitute with non-dairy cream.
Toppings
- 1 cup shredded cheese (cheddar or your choice) Use your preferred type of cheese.
- 1/2 cup cooked and crumbled bacon or sausage (optional) Skip for a vegetarian option.
- 1/4 cup chopped fresh herbs (like chives or parsley) Adjust herbs as per taste; thyme or basil can also be used.
- Salt and pepper to taste
Instructions
Preparation
- Grease a baking dish and arrange the torn croissant pieces in the dish.
- In a bowl, whisk together the eggs, milk, and heavy cream. Season with salt and pepper.
- Pour the egg mixture over the croissants, ensuring they are well coated.
- Sprinkle cheese, bacon or sausage (if using), and herbs on top.
- Cover the dish and refrigerate overnight.
Baking
- Preheat the oven to 350°F (175°C) the next morning.
- Bake the casserole for 35-40 minutes or until set and golden brown.
- Let it cool slightly before serving.
Notes
Serve warm, directly from the oven. Pairs well with fresh fruit or a simple salad. Can add hot sauce or extra herbs as toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions as needed.