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A close-up of a golden-brown slice of Overnight Croissant Breakfast Casserole with melted cheese and ham, being lifted by a fork on a white plate with rosemary.

Overnight Croissant Breakfast Casserole

This delightful overnight croissant breakfast casserole combines toasted croissants, crispy bacon, savory cheese, and a creamy egg mixture, making it an ideal make-ahead meal for brunches or special mornings.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound croissants halved lengthwise (about 5-7 small/medium croissants)
  • 8 to 10 slices bacon chopped (thick-sliced)
  • ½ cup shallot or red onion diced
  • 2 cups shredded cheese cheddar, gruyere or swiss
Egg Mixture
  • 9 large eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper

Equipment

  • Oven
  • Parchment-lined half sheet pan
  • 9x13-inch baking dish
  • 10 or 12-inch skillet
  • Slotted spoon
  • Paper-towel lined plate
  • Medium bowl
  • Whisk
  • Foil-lined sheet pan

Method
 

Preparation
  1. Preheat the oven to 350°F. Toast halved croissants on a parchment-lined sheet pan for 10-12 minutes until golden, then let them cool.
  2. Tear the cooled croissants into large bite-size pieces and spread them evenly in a 9x13-inch baking dish.
Assembly
  1. In a skillet, cook chopped bacon until crisp; remove with a slotted spoon to a paper-towel lined plate. Drain most of the bacon grease, leaving about 1 tablespoon.
  2. Add diced shallot or red onion to the skillet with a pinch of salt and pepper, cooking for 3-5 minutes until translucent.
  3. Sprinkle the cooked bacon, onions, and shredded cheese over the torn croissants; you can lightly toss them to distribute or leave as is.
  4. In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well-combined, then pour this mixture evenly over the casserole.
  5. Cover the baking dish and refrigerate for at least 4 hours or up to 12 hours.
Baking
  1. When ready to bake, preheat the oven to 350°F. Remove the cover from the casserole and place the dish on a foil-lined sheet pan.
  2. Bake for 45-50 minutes until the casserole is golden, puffy, and firm to the touch. Let it stand for 10-15 minutes before serving.

Notes

The recipe mentions optional notes for croissants, cheese, and milk. It is crucial to refrigerate the casserole for a minimum of 4 hours and a maximum of 12 hours to ensure the croissants maintain their texture and prevent disintegration.