This savory croissant breakfast casserole is a wonderful breakfast casserole to make for busy holiday mornings since you can prep it the night before.
This savory croissant breakfast casserole is a great option when you want to impress guests. It can even be prepared the night before and refrigerated overnight to make your morning less chaotic. Don’t you love recipes you can prep the night before so all you have to do is put it in the oven?
I love this recipe because it’s a great way to use up extra croissants, eggs, or sandwich meat if you have too much on hand. I know that I usually always have a ton of eggs on hand because my mom has a few laying hens at her house. There was one time when she sent me home with six cartoons of eggs, that’s right, six cartons, not just six eggs! I gave some to friends and neighbors and also made this lovely breakfast casserole.
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What ingredients do I need for this recipe?
For this breakfast casserole, you will need:
- Large croissants: You’ll need six large croissants for this recipe.
- Fresh mushrooms and green onions: To make the casserole savory.
- Butter: To fry the mushrooms and green onions in.
- Eggs: You will need 8 large eggs for this recipe.
- Heavy whipping cream or whole milk: For the egg mixture.
- Diced ham: Or you can also use turkey or ham sandwich meat. This is a great recipe for using up leftover ham from the holidays with.
- Bacon: You can use pre-cooked bacon (it is usually in a box by the deli section at grocery stores) to reduce your prep work, if desired.
- Cheddar cheese, Parmesan cheese, and Swiss cheese: The cheese for the breakfast casserole.
Equipment needed
You will need a 9 x 13 inch casserole dish for this recipe.
Can I prep this recipe the night before?
Yes, you can absolutely prep this recipe the night before just be sure to toast the croissants so the casserole doesn’t become soggy.
How do I make this recipe?
Begin by preheating your oven to 350 degrees. Next, slice your croissants in half. Grease a casserole dish and place the croissants in it. Toast the croissants at 350 degrees for about five minutes or until just slightly browned.
Cover the croissants with Swiss cheese (be careful the pan may be hot from toasting).
Heat the butter in a large skillet and combine the mushrooms and green onions. Saute on medium for about five minutes and then set aside to cool slightly.
Cover the croissants with the mixture. Note: please be careful the pan may still be hot from toasting your croissants.
Beat the eggs in with the milk and paprika.
Next, pour the egg and milk mixture over the casserole and then add the remaining cheese with the ham and bacon on top.
The casserole needs to covered with foil and cooked at 350 degrees for about 45 minutes then uncovered for 5 to 10 additional minutes or until the cheese is completely melted.
How to store leftovers
Store any leftovers in your fridge. Either cover your casserole dish with plastic storage wrap or store leftovers in an airtight container. Leftovers will be good for up to 4 days after making.
Tips
- Be sure to toast your croissants, especially if you are prepping this casserole for the night before.
Variations
- Try swapping the ham for crumbled breakfast sausage.
- Add some green chiles for a little spice.
Other breakfast recipes:
- Easy Yellow Cake Mix Banana Bread
- Canned Biscuit Donuts
- Strawberries and Cream Baked Oatmeal
- Cheesy Tater Tot Breakfast Bake
Savory Croissant Breakfast Casserole
Equipment
- 9 x 13 inch casserole dish greased
Ingredients
- 6 large croissants cut in half
- 1 cup fresh mushrooms sliced
- 1 bunch green onions chopped with ends removed
- 8 large eggs beaten
- 2 tablespoons milk or heavy cream
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup chopped ham or you can sub turkey/ham lunch meat
- 4 strips bacon fried, cooled then and chopped
- ½ cup sharp cheddar cheese
- ¼ cup Parmesan cheese
- 6 slices Swiss cheese
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees.
- Slice your croissants in half.
- Next, grease a casserole dish and place the croissants in it.
- Toast the croissants at 350 degrees for about five minutes or until just slightly browned.
- Cover the croissants with Swiss cheese (be careful the pan may be hot from toasting).
- Heat the butter in a large skillet and combine the mushrooms and green onions. Saute on medium for about five minutes and then set aside to cool slightly.
- Cover the croissants with the mixture. (Again, be careful the pan may still be hot from toasting your croissants).
- Beat the eggs in with the milk and paprika.
- Next, pour the egg and milk mixture over the casserole and then add the remaining cheese with the ham and bacon on top.
- At this point, the casserole can be kept in the refrigerator overnight for a no fuss fix the next morning or you can go ahead and bake the casserole if you're ready.
- The casserole needs to covered with foil and cooked at 350 degrees for about 45 minutes then uncovered for 5 to 10 additional minutes or until the cheese is completely melted.
Amanda
This is the perfect breakfast bake! I love the texture of the flaky croissants, and it’s super easy to put together.
Debra
It’s like the lasagna of breakfasts….we loved it.