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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!
Course Breakfast, Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 659kcal
Cost $5


  • 1 lb bacon diced
  • ½ medium yellow onion diced
  • ½ cup sharp cheddar cheese shredded
  • ½ cup gruyere cheese shredded
  • 12 large eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground mustard or 1 tablespoon of dijon mustard
  • 5 large croissants


Cook Bacon & Onions

  • 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. Remove most of the fat from the skillet, leaving some to cook the onions in.
    Cook onions over medium heat until translucent, about 7-10 minutes

Make the casserole

  • Preheat oven to 350° F. Grease a 13x9 pan and place aside.
  • 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.
  • Bake the casserole for 30-40 minutes, or until the eggs in the center are fully cooked. If the casserole starts to brown too much, place foil on top around the 30-minute mark.
  • Remove from the oven and allow to cool for 5-10 minutes. Serve warm.


  • Cut bacon with scissors-  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 instead- 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 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.


Calories: 659kcal | Carbohydrates: 15g | Protein: 13g | Fat: 61g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 571mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg