Bacon Egg and Cheese Croissant Casserole

This delicious Bacon Egg and Cheese Croissant Casserole is the perfect breakfast recipe. It is loaded with crispy bacon, eggs, cheese, and buttery croissants. It's super easy to make and perfect to prep ahead!

Jump to:

• Recipe Ingredients
• Step by Step Instructions
• Frequently Asked Questions
• Tips and Tricks
• Storing & Freezing
• Want to try more breakfast recipes?
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• Storing & Freezing

If you love bacon egg and cheese croissants as much as I do, then this recipe was made for you! It's the best combination of salty, cheesy goodness with buttery, flaky croissants.

Breakfast casseroles are my favorite way to make a quick & easy breakfast, especially for a crowd! Throw a bunch of ingredients into a baking dish and toss it in the oven. This recipe will take you a little over an hour from start to finish, but you can definitely make it the night before as well.

If you are looking for more casserole ideas, my favorite sweet breakfast casserole to pair with this is my French Toast Casserole! For more savory ideas, I also love my Butternut Squash Quiche and my Broccoli Bacon Quiche.

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• croissants- I found croissants at my local grocery store in the bakery section. I used about 5 large croissants, enough to fill about half of the baking dish.
• bacon- Feel free to sub this for another breakfast meat like sausage, turkey bacon/sausage, or ham. You can also omit the meat entirely to make it vegetarian-friendly!
• onion- I used half of a medium onion for this recipe but you can add more or less depending on how much you love onions. Other veggies that would work well would be bell peppers & broccoli. Just make sure to cook them in the skillet until tender before adding them to the casserole.
• cheese- I used a combination of both sharp cheddar and gruyere cheese, but you can use whatever cheese you like! Pepper jack, colby, swiss, and mozzarella would also be great in this dish.

Step by Step Instructions

Step 1: cook bacon & onion

In a large skillet, fry diced bacon over medium heat until crispy, about 8-10 minutes. Remove from skillet and place on a paper towel-lined plate to drain. See my notes below on how to cook bacon in the oven if you prefer that method.

Remove most of the bacon fat from the skillet, leaving a little to cook the onions in. In the same skillet, cook onions over medium heat until translucent, about 7-10 minutes.

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Step 2: Assemble the casserole

In a large bowl, whisk together the eggs, milk, salt, pepper, and mustard powder until fully combined.

Cut or break apart croissants into bite-sized pieces. Spread these in the bottom of the 13x9 pan. Sprinkle ¼ cup each of cheddar and gruyere cheese over top of croissants, and then sprinkle bacon bits and onions over top. Pour egg mixture on top. Gently mix this up so that the croissants are completely covered with the egg mixture. Finally, sprinkle the last ¼ cup of each cheese on top.

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Step 3: Bake

Bake the casserole for 30-40 minutes, or until the eggs in the center are fully cooked. If the casserole starts to brown on top, place foil on top around the 30-minute mark.

Remove from the oven and allow to cool for 5-10 minutes. Serve warm.

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Frequently Asked Questions

Tips and Tricks

• Cut bacon with scissors- this is one of my favorite kitchen hacks. It sounds weird, but once you try it you'll never go back to trying to cut bacon with a knife. I use a pair of scissors to cut the raw bacon into bits before adding it to the frying pan. I find that the bacon crisps up more evenly and it saves me a mess of breaking up the bacon slices after they're cooked.
• Bake the bacon- If you find it easier, you can make the bacon in the oven. Start by preheating the oven to 400° F. Line a baking sheet with tinfoil and lay whole bacon strips evenly across. Bake for 15-20 minutes, until crispy. Remove and let drain on a paper towel-lined plate. Crumble once cooled.
• Make-ahead instructions- If you don't have time to whip this casserole up the morning of, you can prep a day (or a few days) ahead. If you want to make this a few days in advance, I suggest prepping your ingredients (cook the bacon & onions, make the egg mixture, break up the croissants) but keep them all separate until the morning of. Then assemble the casserole and bake. If you are making it the night before (or less than 24 hours in advance), you can put it all together in the baking dish and bake the next morning.

Storing & Freezing

Store this casserole in the fridge for 3-4 days for optimal freshness. To reheat, place in a 350-degree oven and bake for 20-30 minutes until heated through. You can also heat individual pieces in the microwave.

This casserole can be frozen after baking. Bake according to the instructions and allow it to cool completely, cover it with foil, and place it in the freezer. It will stay good in the freezer for up to 1 month. When ready to bake, remove and bake from frozen until warmed through, about 25 minutes.

Want to try more breakfast recipes?

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