Brunch-worthy comfort with 15-minute prep tonight, bake tomorrow in 45–55 minutes
Flaky croissants soak up a savory egg-cheese custard overnight, then bake into a golden, puffed casserole that slices cleanly and feeds a crowd.
Why you’ll love it
- Holiday Brunch Recipes: Make-ahead strata frees your morning—just bake and serve.
- Croissant Breakfast Casserole: Uses buttery croissants for crisp tops and custardy layers.
- Best Breakfast Casserole: Balanced seasoning, even set, and clean slices every time.
- Overnight Breakfast: Assemble in 15 minutes; the fridge does the work.
- Brunch Casserole / Brunch Dishes: Scales for parties and pairs with fruit and greens.
- Breakfast Recipes Casserole: Flexible base—add ham, bacon, or keep vegetarian.
Ingredients (notes only)
Bakery & eggs
- Day-old croissants (flaky structure; tear into big pieces), large eggs.
Dairy & flavor
- Half-and-half + milk (silky set), shredded cheese (Gruyère, white cheddar, or mozzarella blend), Dijon (depth), nutmeg (classic brunch note), butter (for pan).
Add-ins (choose 1–2)
- Cooked bacon or diced ham (fully cooked), sautéed spinach, caramelized onion, roasted red peppers, sun-dried tomatoes.
Seasoning & garnish
- Kosher salt, black pepper, chives or parsley, optional hot sauce or maple for serving.
Step-by-step
- Prep the pan: Butter a 9×13-inch baking dish.
- Layer croissants: Tear 8–10 croissants into 2–3-inch pieces; scatter in the dish with half the cheese and any add-ins.
- Make custard: Whisk eggs, half-and-half, milk, Dijon, salt, pepper, and a pinch of nutmeg.
- Soak: Pour evenly over the croissants. Press gently to submerge. Top with remaining cheese.
- Cover & chill: Cover tightly; refrigerate 8–24 hours.
- Bake: Uncover; bake at 350°F for 45–55 minutes until puffed, golden, and the center reaches 165°F. Tent with foil if top browns early.
- Rest & serve: Rest 10 minutes for clean slices. Garnish with herbs; serve warm.
Pro tips
- Croissant texture: Day-old croissants stay flaky on top and custardy below; fresh work too—toast pieces 5–8 minutes first.
- Even set: Use a 9×13 ceramic or metal pan; avoid overfilling. Press pieces down once mid-soak.
- Cheese strategy: Mix melt (mozzarella) + flavor (Gruyère or sharp cheddar) for pull and taste.
- Salt smart: If using ham/bacon, reduce added salt in the custard slightly.
- Clean cuts: Rest 10 minutes; slice with a serrated knife.
- Food safety: Cooked meats should reheat to 165°F inside the casserole.
Variations (mapped to interests)
- Holiday Brunch Recipes: Add caramelized onions + Gruyère; finish with chives and a light arugula salad.
- Croissant Breakfast (classic ham & cheese): 1½ cups diced ham + Swiss, plus Dijon.
- Breakfast Bites (mini): Portion into greased muffin tins; bake 350°F, 18–22 minutes (check 160–165°F center).
- Fall Brunch Casserole: Add sautéed apples + breakfast sausage + sharp cheddar; drizzle warm maple at the table.
- Vegetarian Brunch Dishes: Spinach, roasted peppers, and mozzarella with a hint of nutmeg.
How to serve
- Add a simple fruit platter, mixed-greens salad with lemon vinaigrette, and coffee/tea. Offer hot sauce and maple on the side so guests can choose savory or sweet.
Make ahead & storage
- Chill: Assemble up to 24 hours ahead.
- Fridge: Store leftovers 3–4 days; reheat covered at 325°F until hot or microwave in bursts.
- Freeze: Bake, cool, slice; wrap and freeze up to 2 months. Reheat covered at 325°F.
- Reheat temp target: Center back to 165°F.
FAQs
Do I have to soak overnight?
No—soak 30 minutes at room temp, pressing down twice; texture is a bit lighter but still great.
Can I use heavy cream instead of half-and-half?
Yes—use 1½ cups cream + 1½ cups milk to keep balance.
Best cheese?
Gruyère or sharp white cheddar for flavor; add ½ cup mozzarella for stretch.
Will sourdough or brioche work?
Yes—8–9 cups torn bread; toast pieces first for structure.
How do I keep the top from over-browning?
Tent loosely with foil at 30–35 minutes if needed.
Simple Nutrition (estimate per serving; 12 servings)
Calories 380 • Protein 18g • Carbs 24g • Fat 24g • Fiber 1g • Sodium 640mg • Sugar 5g
Overnight Croissant Breakfast Casserole
Flaky croissants layered with a savory egg–cheese custard you assemble in 15 minutes the night before. Bake golden in the morning for an easy, crowd-pleasing holiday brunch.
Ingredients
Equipment
Method
- Butter a 9×13-inch baking dish. Scatter croissant pieces, half the cheese, and any add-ins in the dish.
- In a large bowl, whisk eggs, half-and-half, milk, Dijon, salt, pepper, and nutmeg.
- Pour custard evenly over croissants; press down to soak. Top with remaining cheese.
- Cover tightly and refrigerate 8–24 hours.
- Uncover and bake at 350°F for 45–55 minutes until puffed, golden, and the center registers 165°F. Tent with foil if browning too quickly.
- Rest 10 minutes before slicing. Garnish with herbs; serve warm.
Nutrition
Notes
No-overnight option: Soak 30 minutes at room temp, pressing croissants down twice, then bake.
Breakfast Bites: Portion into greased muffin tins; bake 18–22 minutes at 350°F to 160–165°F center.
Vegetarian: Skip meat; add spinach + roasted peppers.
Dairy swaps: 1½ cups heavy cream + 1½ cups milk = richer custard; lactose-free milk works.
Safety: Any added meats should be fully cooked; finish casserole to 165°F in the center.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Breakfast Bites: Portion into greased muffin tins; bake 18–22 minutes at 350°F to 160–165°F center.
Vegetarian: Skip meat; add spinach + roasted peppers.
Dairy swaps: 1½ cups heavy cream + 1½ cups milk = richer custard; lactose-free milk works.
Safety: Any added meats should be fully cooked; finish casserole to 165°F in the center.
Equipment: 9×13 baking dish, large mixing bowl, foil.