Overnight Croissant Breakfast Casserole a buttery, flaky croissant breakfast casserole that I prep the night before for stress-free mornings. Made with just a handful of ingredients, it’s my go-to for holiday breakfasts, brunch with friends, or when I want something cozy and satisfying without the morning rush.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 large croissants, torn into pieces
4 large eggs
1 cup milk (dairy or non-dairy)
½ cup shredded cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper
Optional: ¼ cup cooked and crumbled bacon or sausage
Directions
I start by lightly greasing an 8x8-inch baking dish.
Then, I tear the croissants into pieces and place them evenly in the dish.
In a medium bowl, I whisk together the eggs, milk, salt, and pepper.
I pour this mixture evenly over the croissants.
I sprinkle the shredded cheddar cheese—and cooked bacon or sausage if I'm adding it—on top.
I cover the dish and let it chill in the fridge overnight.
In the morning, I preheat the oven to 350°F (175°C).
I bake the casserole uncovered for 30 to 35 minutes until it’s set and lightly golden.
I let it rest for 5 minutes before serving warm.
Servings and timing
This recipe serves 6 and takes just 10 minutes to prep. After chilling overnight, it bakes in 30–35 minutes, making the total time around 45 minutes (not counting the overnight chill). Each serving comes out to approximately 310 kcal.
Variations
I like switching things up depending on what I have on hand:
I use different cheeses like gruyère, mozzarella, or feta for unique flavor twists.
I add sautéed veggies like spinach, mushrooms, or bell peppers for more nutrition.
I make it spicy with a dash of hot sauce or red pepper flakes.
I swap croissants for brioche or challah for a slightly different texture.
I make it sweet by leaving out the salt, pepper, and cheese, and adding berries, cinnamon, and a drizzle of maple syrup instead.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop individual portions in the microwave for about 1–2 minutes or warm the whole dish in the oven at 325°F until heated through.
FAQs
Can I use mini croissants instead of large ones?
Yes, I use about 6–8 mini croissants to replace 4 large ones. I just make sure the torn pieces fill the dish evenly.
Can I freeze this casserole?
I prefer freezing it after baking. Once it cools completely, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge and reheat before serving.
Can I make this without refrigerating overnight?
If I’m in a pinch, I let it sit for at least 30 minutes to allow the croissants to absorb some of the egg mixture, but overnight yields the best texture.
What’s the best cheese for this recipe?
Cheddar is my go-to, but I love mixing in other cheeses like Monterey Jack or Swiss for extra flavor.
Can I make this dairy-free?
Yes, I use non-dairy milk (like almond or oat) and skip the cheese or use a dairy-free alternative. It still turns out delicious.
Conclusion
This overnight croissant breakfast casserole is one of my favorite make-ahead meals for laid-back mornings. It’s cozy, satisfying, and endlessly adaptable. Whether I’m hosting brunch or just want something special to start the day, this casserole hits the spot every time.
Recipe:
Overnight Croissant Breakfast Casserole
- Total Time: 45 minutes (plus overnight chill)
- Yield: 6 servings
- Diet: Vegetarian
Description
A cozy and satisfying overnight croissant breakfast casserole made with buttery croissants, eggs, and cheese. Perfect for holiday mornings or easy brunches.
Ingredients
4 large croissants, torn into pieces
4 large eggs
1 cup milk (dairy or non-dairy)
½ cup shredded cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper
Optional: ¼ cup cooked and crumbled bacon or sausage
Instructions
- Lightly grease an 8x8-inch baking dish.
- Tear the croissants into pieces and place them evenly in the dish.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the croissants.
- Sprinkle shredded cheddar cheese—and cooked bacon or sausage, if using—on top.
- Cover the dish and refrigerate overnight.
- In the morning, preheat the oven to 350°F (175°C).
- Bake the casserole uncovered for 30 to 35 minutes until set and lightly golden.
- Let it rest for 5 minutes before serving warm.
Notes
Use leftover croissants for convenience and added flavor.
Try different cheeses like gruyère, mozzarella, or Swiss for variety.
Add sautéed vegetables for extra nutrition.
Make it spicy with hot sauce or red pepper flakes.
Swap croissants for brioche or challah for a twist.
For a sweet version, omit salt, pepper, and cheese, and add berries and cinnamon.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave (1–2 minutes) or in the oven at 325°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 370mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg
