Croissant Breakfast Casserole with Bacon & Gruyere
Take the stress out of hosting brunch with our easy, impressive Croissant Breakfast Casserole! Tender, flaky croissants, crispy bacon, and Gruyere and white Cheddar cheeses are piled high in a baking dish along with a creamy custard of eggs and heavy cream. It's pure indulgence and is just as good on a Sunday morning as it is for a holiday brunch. Will easily feed 8 hungry guests!
Ingredients
- 8 large croissants (ripped into 2-3-inch pieces (about 3-4 pieces per croissant))
- 8 oz slab bacon (sliced into batons about ¼-inch thick )
- 1 cup Gruyere cheese (shredded)
- ½ cup white Cheddar cheese (shredded)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp finely chopped sage
- 2 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Fresh chives (thinly sliced, for serving)
Directions
- 1
Prepare the baking dish. Preheat an oven to 350F, then grease a 9x13 baking dish with nonstick cook spray.
- 2
Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook until crispy, stirring often, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the prepared dish.
- 3
Sprinkle on cheese. Combine 1 cup of shredded Gruyere and ½ cup shredded Cheddar cheese in a small bowl. Sprinkle about half of the cheese on top of the bacon, then reserve the rest. Place the ripped croissants on top. For a beautiful presentation, don’t pack them in tightly – allow some of the ends of the croissants to stick up a bit.
- 4
Make the egg mixture. In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 2 Tbsp chopped sage, 2 tsp Dijon mustard, 1 tsp Kosher salt, and ¼ tsp black pepper. Pour the egg mixture over the croissants, then sprinkle the remaining cheese on top.
- 5
Bake, then serve. Bake for 40-45 minutes, or until the croissants are golden brown and the cheese has crisped up. Check 30 minutes into cook time – if the croissants are browning too quickly, you can cover with aluminum foil. Cool for 5-10 minutes, then garnish with chives and enjoy immediately.