Amazing 450 Calorie Croissant Breakfast Casserole

If you’re like me, you love the idea of a beautiful, indulgent breakfast, but sometimes the reality of a busy schedule means we settle for cereal. Not anymore! I rediscovered the joy of soulful, home-cooked food by adapting my grandmother’s techniques for my hectic life. That’s why this Croissant Breakfast Casserole is my absolute secret weapon. It’s the ultimate make-ahead solution for weekends or holidays when you want everyone to feel spoiled without spending all morning stuck over the stove. Trust me, assembling this savory, cheesy bake the night before lets you wake up to pure brunch bliss. You can find more of my favorite easy breakfast and brunch recipes right here!

Why This Savory Overnight Croissant Breakfast Casserole is a Brunch Staple

When you’re looking for an Easy Weekend Brunch that actually lets you enjoy your morning, nothing beats the prep-ahead magic of this bake. It solves the chaos of morning cooking, making it perfect for Feeding a Crowd Breakfast.

• It’s the ultimate Make Ahead Brunch Bake—seriously, 10 minutes of work the night before pays off tenfold!
• It’s wonderfully rich and comforting; pure satisfying food.
• The combination of ham, bacon, and sharp cheese makes this Croissant Breakfast Casserole a guaranteed crowd-pleaser.

You will never look at a lazy Sunday the same way again after making this!

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Make Ahead Breakfast for Guests Convenience

This is the beauty of the Overnight Breakfast Casserole concept. Once you pour the custard over everything, cover it tightly, and pop it in the fridge, your work is essentially done! While it needs time to soak, that’s time you aren’t spending scrambling eggs while guests are sipping coffee.

It’s the absolute best Make Ahead Breakfast for Guests trick I have. You pull it out when you wake up, pop it in the oven, and walk away. I sometimes think about making overnight French toast casserole too, just to have options!

Achieving the Perfect Flaky Croissant Breakfast Casserole Texture

Forget standard bread cubes; we use buttery, flaky croissants here, and that’s a game-changer! When they soak up our rich egg mixture, they don’t get soggy like regular bread might. Instead, the tops stay slightly crisp, and the bottoms turn wonderfully soft and custardy.

This contrast is what makes our Croissant Breakfast Casserole so famous in our house. You get that crisp, buttery shell hugging the soft inside. Don’t skimp on tearing them into decent, bite-sized chunks; those nooks and crannies are essential for holding all that cheesy goodness!

Ingredients for Your Ultimate Croissant Breakfast Casserole

When I look through my grandmother’s recipes, she always wrote things down exactly. No guessing allowed! For this dish, precision in your measurements is what moves it from good to absolutely incredible. We need a specific ratio of flaky bread to rich egg custard to get that perfect texture. I’ve listed everything you need below using the full ingredient breakdown. Don’t forget to lightly grease that 9×13 dish before you start assembling; dealing with a sticky casserole is just adding stress where we don’t need it! You can see my recipe for a simpler ham and cheese casserole if you are short on time, but this one needs these layers!

The Savory Fillings: Ham, Bacon, and Cheeses

This is where the real flavor depth comes from. You need already cooked bacon, crumbled up, and diced ham. Don’t try to cook the meat *in* the casserole; that will release too much water and make everything soggy. We want our meat rich and ready!

For the cheese, I insist on using a blend. Gruyère is essential because it melts beautifully and adds a sophisticated, nutty note that pairs wonderfully with the ham. But Gruyère alone can be pricey for a whole casserole, so I balance it out with sharp cheddar. That tangy cheddar cuts through the richness of the cream and bacon perfectly. Aim for about a cup of each.

The Rich Egg Custard Base for the Croissant Breakfast Casserole

The custard is the glue that holds this decadent breakfast together. It’s more than just eggs and milk—it’s what soaks into every fold and crease of those buttery croissants underneath. We use a mix of whole milk and heavy cream here. That little bit of extra fat from the cream is what keeps the final dish tasting rich, not just eggy.

Now for the secret seasonings! Dry mustard powder might sound odd, but trust me, it wakes up the eggs and adds just a tiny bit of savory depth without tasting like mustard. Garlic powder, salt, pepper, and a whisper of paprika complete our blend. You need to whisk all of this together until it is completely uniform. I mean it—keep whisking until there are no white streaks of cream or yolk pockets visible. A smooth custard leads to a smooth, creamy interior in your Croissant Breakfast Casserole.

Step-by-Step Instructions for the Make Ahead Brunch Bake

This is when the magic happens—turning all those beautiful ingredients into a cohesive, comforting bake! Don’t stress about making the layers perfect. The goal here is just even distribution so every single piece of croissant gets soaked properly. If you’re looking for other fun, easy breakfast bakes, check out my sausage breakfast casserole for inspiration!

Assembling the Croissant Breakfast Casserole Layers

First things first: grab that lightly greased 9×13 dish. We are building this casserole in distinct layers to guarantee maximum flavor in every bite.

Start by laying down about half of your torn croissants across the bottom. They don’t need to fit perfectly, but try to make an even base layer. Then, sprinkle half of your diced ham, crumbled bacon, and definitely half of your glorious cheese blend over those buttery pieces.

Repeat the process! Top that with the rest of your croissants. Then, scatter the remaining meat and cheese evenly over the entire top layer. Once everything is stacked up, take a spatula—don’t use your hands, it gets messy!—and gently press all those layers down into the pan. You’re not trying to smash them flat, just encouraging the croissants to settle and prepare for soaking.

Soaking and Chilling the Overnight Breakfast Casserole

This next part is non-negotiable if you want that perfect custardy texture in your Croissant Breakfast Casserole. Slowly, slowly pour that egg custard mixture evenly over everything. Seriously, pour slowly so you don’t wash the cheese chunks to one side!

Once the liquid is in, use that spatula again to gently press down on the top pieces of croissant sticking out of the liquid. We want every bit of that pastry submerged—this is how we guarantee they absorb the flavor! Once you’re sure everything has a bath, cover that dish TIGHTLY with plastic wrap. No air leaks!

Now, into the fridge it goes! We need a minimum of four hours for the croissants to truly transform, but trust me, making this an Overnight Breakfast Casserole yields the best results. Chilling overnight means you wake up to a fully prepared, ready-to-bake delight.

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Baking the Cheesy Croissant Bake to Golden Perfection

Okay, the long-awaited morning is here! You’ve let that gorgeous Croissant Breakfast Casserole soak up all the savory goodness in the fridge, and now it’s time for the transformation. Preheat your oven to 350°F (175°C). This isn’t a super hot bake; we want to cook the custard all the way through without burning those beautiful buttery croissant tops.

Take the plastic wrap completely off the dish—we need that top layer to brown! Slide it carefully into the preheated oven. You’re generally looking at 45 to 55 minutes of baking time. But honestly, you need to watch for your visual cues, not just the clock!

You’ll know it’s almost done when the whole thing is beautifully puffed up, almost like a giant, savory soufflé, and the top is a deep, irresistible golden brown. That’s the cheese getting bubbly and the tops of the croissants toasting up nicely.

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For the final check—and this is my secret after years of testing—do the knife test. Gently insert a thin knife or wooden skewer near the very center. If it comes out clean, or maybe with just a few moist crumbs clinging to it (not wet batter!), your Croissant Breakfast Casserole is perfection. If it’s wet, just give it another 5 to 8 minutes. Keep it covered loosely with foil if the top browns too fast before the center is cooked! Don’t forget, if you want some other comforting mains, I have a fantastic recipe for ham and bean soup too!

Finally, resist the urge to cut into it immediately! Let the bake rest on the counter for a solid 10 minutes after it comes out. This resting time lets the custard firm up. It sets the structure so when you slice into those glorious layers, it holds its shape instead of collapsing into a cheesy puddle. You deserve this!

Tips for Success with Your Savory Egg Bake with Croissants

I’ve baked this Croissant Breakfast Casserole more times than I can count—for busy Tuesdays, stressful holidays, and those wonderful lazy brunches. Over time, I learned a few tricks that are almost as important as the ingredients themselves. These little pieces of accumulated wisdom turned my good casseroles into legendary ones. If you want that absolutely perfect flavor and texture every single time, pay attention to these notes!

First, let’s talk croissants. Grandma always insisted on using ingredients that weren’t perfectly fresh, and this applies here too. Day-old or slightly stale croissants are your best friend! If they are fresh out of the bag, they can sometimes turn a little too mushy when they soak up that rich custard. Stale croissants are drier, which means they soak up the egg mixture perfectly, ensuring you get that wonderfully soft center without the whole bake collapsing.

Make sure you let that casserole rest after it comes out of the oven too. I know, I know, the smell is intoxicating, and you want to dive right in. If you slice it immediately, the structure hasn’t settled, and things are running everywhere. Ten minutes of resting time allows that beautiful, cheesy, egg-based structure to firm up so you can cut clean, beautiful slices. If you are looking to make other amazing comfort food breakfasts, you have to try my biscuits and gravy recipe next!

Adjusting Cook Time if Skipping Overnight Rest

Sometimes life just doesn’t allow for overnight planning, right? We’ve all been there. You decide on a whim at 7 AM that you need a decadent bake! If you have to bake this immediately after you assemble it, you absolutely can, but you need to compensate for the fact that the croissants haven’t had time to absorb the liquid fully.

Here’s the fix: If you skip the chilling time, cover the dish and let it sit on your counter at room temperature while the oven preheats. That gives it about 30 minutes of passive soaking time. Then, when you bake it, you need to add about 5 to 10 minutes onto that original bake time, sometimes more, because the center starts colder. Keep checking it with that knife until it comes out clean in the middle!

Serving Suggestions for Your Flaky Croissant Bake

Now that you’ve pulled that gorgeous, golden Cheesy Croissant Bake out of the oven, how do you serve it up so it feels like a real, fancy brunch event? Even though this is comfort food, we don’t have to serve it in sweatpants, metaphorically speaking! Because this casserole is so wonderfully rich—eggs, cream, bacon, cheese—we need to pair it with things that feel light and fresh to balance out the plate.

My go-to strategy is adding something bright. It cuts through the richness instantly and makes the whole plate feel less heavy. Think colorful, not complicated! You don’t want a heavy side dish competing with the main star.

For something green and crisp, I highly recommend a simple side salad. It sounds strange for breakfast, I know, but hear me out! A light vinaigrette works wonders against salty bacon. I often toss together fresh spinach, some sliced avocado, and maybe a few slivered almonds. If you want to make a quick dressing, my recipe for mandarin orange salad dressing is surprisingly good on savory greens too, just go very light on the sugar!

If you aren’t into salads first thing in the morning, simple sliced tomato or fresh melon works wonders. Cantaloupe or honeydew gives you that sweet, palate-cleansing bite between servings of the savory egg bake. Keep the sides simple, fresh, and colorful, and your Flaky Croissant Bake will shine!

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Storage and Reheating Instructions for Leftover Croissant Breakfast Casserole

Oh, the best part about making a massive, glorious Croissant Breakfast Casserole? Having leftovers! If you’re fortunate enough to have any remaining after your brunch—which usually means you successfully fed a crowd—storing this bake properly keeps the quality high for the next day.

For storage, just let the casserole cool down to room temperature first. Don’t ever put a piping hot dish directly into the fridge; the condensation makes everything wet! Once it’s cool, cover the dish tightly with plastic wrap or transfer the slices into an airtight container. This rich, savory goodness keeps beautifully in the refrigerator for about three to four days. It’s such a reliable Make Ahead Breakfast for Guests option because the leftovers are almost as good as the fresh bake!

When you’re craving this comfort food breakfast again, how you reheat it really matters to keep those croissant layers happy. If you’re heating up a whole piece, the oven is my preferred method. Set your oven or toaster oven to 350°F (175°C) and bake it, loosely covered with foil, for about 15 to 20 minutes, or until it’s warmed right through. Foil keeps the top from getting too aggressively brown.

If you’re just grabbing a single slice for a quick morning bite, the microwave is fine in a pinch, but I’m going to be honest—it can make things a little overly soft quickly. If you use the microwave, use medium power for 45 seconds, check it, and then continue in short bursts. Sometimes I even sprinkle a tiny bit of water on the slice before microwaving to bring back a little steam. If you love reheating and repurposing favorites, you absolutely must check out my recipe for mashed potato cakes!

FAQ: Common Questions About the Croissant Breakfast Casserole

I know you might have a few nagging questions swirling around, especially once you realize how easy this recipe is! It’s my job to make sure your first attempt at making this Croissant Breakfast Casserole is a total success. We all worry when making a big brunch dish for the first time, but don’t sweat the small stuff. Here are the few things folks always ask me when they’re getting ready to bake!

Can I make a sweet Croissant Breakfast Casserole instead?

That’s a fantastic question! Honestly, I see recipes floating around for sweet versions—think berries or chocolate swirls—and they sound lovely for dessert, but my heart belongs to the savory side here. The combination of salty ham, rich bacon, and sharp Gruyère cheese blended with that eggy custard? That’s the flavor combination that really makes this dish feel like the ultimate, hearty breakfast experience.

If you’re craving something sweet, you might be better off trying a classic French toast bake! This particular recipe shines brightest when it’s savory and loaded with cheese!

What kind of croissants are best for this Overnight Breakfast Casserole?

I touch on this in the tips section, but it’s worth repeating here because it makes such a difference between a good bake and a great bake! While you absolutely *can* use fresh croissants, I really advise against it for this specific prep method.

For the best texture in your Overnight Breakfast Casserole, grab day-old croissants if you can, or even ones that have been sitting out on the counter for a few hours. The slightly drier texture is perfect because it allows the egg custard to penetrate deeply without dissolving the pastry into mush. They get buttery and soft inside, but they hold their structure beautifully, which is what we want for those amazing layers!

I’ve also had people ask about freezing this Cheesy Croissant Bake. Yes, you can freeze it! Assemble the whole thing, skip the overnight chill, wrap it super tightly, and freeze it for up to three months. When you’re ready to bake, thaw it in the fridge overnight before putting it in the oven as directed. Easy peasy!

If you need a fun beverage idea to go with this rich dish, check out how I make my super simple frozen strawberry daiquiri—it’s bright and refreshing!

Estimated Nutritional Data for This Decadent Breakfast Dish

I always tell people that when you’re baking with buttery croissants, good meats, and creamy cheese, you know it’s going to be rich! This Ham and Cheese Breakfast Bake is definitely comfort food, not diet food, but knowing the numbers is still helpful, right?

The figures below are estimates based on the standard ingredients used in this recipe—ham, bacon, Gruyère, cheddar, eggs, and cream. Remember, if you swap out the bacon for turkey bacon or use low-fat milk instead of whole milk, your final count will shift a bit. These are my best calculations based on using standard pantry products, so please treat them as a helpful guideline!

• Serving Size: 1 slice
• Calories: 450
• Total Fat: 30g
• Saturated Fat: 15g
• Carbohydrates: 25g
• Protein: 22g
• Sodium: 750mg

It’s a hearty slice, packed with protein to keep you full well past lunchtime! If you want to learn a little more about my philosophy on real food for everyday tables, you can always read more about me on my About Page!

Share Your Experience with This Comfort Food Breakfast

Well, you’ve made it to the end! You have officially been initiated into the circle of cooks who know the joy of the Croissant Breakfast Casserole. Doesn’t knowing that brunch can be this easy feel like a little secret superpower?

I truly hope that serving up this rich, flaky, savory bake brings as much happiness to your table as it does to mine. I pour my heart into these recipes, and the greatest compliment I can receive is hearing back from you wonderful people who tried them!

If you loved how simple this was—that magical overnight prep turning into beautiful breakfast luxury—please do me a huge favor: come back here and leave a rating. Five stars lets me know that this Croissant Breakfast Casserole deserves to stay front and center on the blog!

And seriously, if you snap a picture of your golden-brown, cheesy creation, tag me! I absolutely love seeing my recipes out in the world. Seeing your beautifully layered breakfast strata makes my entire week. You can connect with me directly and ask any lingering questions you might have when you reach out on my Contact Page!

Happy baking, and enjoy that stress-free morning!

The Ultimate Savory Overnight Croissant Breakfast Casserole (Ham, Bacon & Gruyère)

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Make your busy mornings simple with this make-ahead brunch bake. This casserole uses flaky croissants soaked in a savory egg custard with ham, bacon, and Gruyère cheese. Assemble it the night before and bake it fresh in the morning for an easy, crowd-pleasing breakfast.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hour 30 min (plus overnight chilling)
• Yield: 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 large croissants, torn into bite-sized pieces
• 1 cup diced cooked ham
• 1 cup cooked, crumbled bacon
• 1 cup shredded Gruyère cheese
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dry mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

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Instructions

1. Lightly grease a 9×13 inch baking dish. Arrange half of the torn croissants evenly in the bottom of the dish.
2. Sprinkle half of the ham, bacon, Gruyère, and cheddar cheese over the croissant layer. Top with the remaining croissants, followed by the rest of the ham, bacon, and cheeses. Gently press the layers down.
3. In a large bowl, whisk together the eggs, whole milk, heavy cream, dry mustard powder, garlic powder, salt, black pepper, and paprika until completely combined.
4. Slowly pour the egg mixture evenly over the croissant and meat/cheese layers in the baking dish. Use a spatula to gently press down any dry spots to help the croissants absorb the custard.
5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
6. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap.
7. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and a knife inserted near the center comes out clean.
8. Let the casserole rest for 10 minutes before slicing and serving. This is a great holiday breakfast idea.

Notes

• For the best texture, use slightly stale or day-old croissants; they absorb the custard better than fresh ones.
• If you skip the overnight rest, let the assembled casserole sit at room temperature for 30 minutes before baking, and add 5-10 minutes to the bake time.
• This recipe is excellent for feeding a crowd; simply use a larger dish and adjust ingredient ratios as needed.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 4
• Sodium: 750
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 1
• Carbohydrates: 25
• Fiber: 1
• Protein: 22
• Cholesterol: 250