Ingredients
- 8–10 medium croissants (about 16–18 oz), torn into large pieces
- 10 large eggs
- 2 cups half-and-half
- 1 cup whole milk
- 1 tbsp Dijon mustard
- 1 tsp kosher salt (reduce to 3/4 tsp if using salty meats)
- 0.5 tsp black pepper
- 1 pinch ground nutmeg (optional)
- 2 cups shredded cheese, divided (Gruyère, sharp cheddar, or blend; 8 oz)
- 6 slices bacon, cooked and crumbled (optional add-in)
- 1.5 cups diced cooked ham (optional add-in)
- 2 cups chopped fresh spinach, sautéed and squeezed dry (optional add-in)
- 1 cup caramelized onions or roasted red peppers (optional add-in)
- 1 tbsp butter, for greasing pan
- chopped chives or parsley, for garnish
Equipment
- 9×13-inch baking dish
- large mixing bowl
- foil
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
Calories: 380kcalCarbohydrates: 24gProtein: 18gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 225mgSodium: 640mgPotassium: 260mgFiber: 1gSugar: 5gVitamin A: 900IUVitamin C: 1mgCalcium: 220mgIron: 1.8mg
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.
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