Looking to elevate your holiday breakfast or brunch? This Croissant Breakfast Bake Recipe is a guaranteed crowd-pleaser that’s both savory and simple to prepare. Your family will adore this indulgent dish, especially with its delightful combination of fluffy croissants, savory bacon (or your favorite meat), and melty cheeses. Perfect for Easter mornings or any special occasion, it comes together quickly and can even be prepped overnight, making your holiday mornings stress-free and delicious.
What You Will Need:
- 7-9 mini croissants or 4-5 typical sized
- 7 pieces of bacon cooked then cut into pieces
- 1/2 cup of milk or nut milk
- 1 medium onion diced
- 12 eggs
- 1 tablespoon of Dijon mustard
- 2 cups of shredded cheese of your choice divided
- 1/2 teaspoon of cracked pepper
- 1/4 teaspoons of sea salt
What Types of Croissants?
I was able to get the mini croissant rolls in the bakery section of the grocery store. This made the recipe easy and quick. Use large croissants if the mini croissants are not available. Just tear them up into smaller pieces.
Preparing the Bacon or Your Choice of Meat
We used orange honey bacon (which is a family favorite) from Lucky’s Market in Cleveland, Ohio, however, any bacon will work just fine. Ham or sausage is a substitute for the bacon or use no meat at all. If you are using bacon, cook the bacon whole then cut it into bite sized pieces. This tends to work out better than trying to cook smaller pieces of bacon. Smaller pieces tend to be harder to keep an eye on and may burn more easily. The thick slices of honey orange bacon we used has an incredible caramelization which adds so much more flavor to the croissant breakfast bake recipe. Recipes are just starting points and you can take them in any direction you like.
What Cheeses can I Use?
I used a mix of monterey jack cheese, extra sharp cheddar, and Swiss. Most cheeses go with the rest of the ingredients. I use cheeses that melt well so they incorporate well when baking.
Assembling the Croissant Bake
This bake comes together quickly! Put down a layer of the croissants in a buttered baking dish. Next, pour over half of the egg mixture. Then sprinkle on one half of the cheese that you like. That is layer one. Just repeat the process again to make the second layer! Let the bake set in the fridge for at least three hours or overnight before baking.
You can make the banana cranberry muffins or cheesy eggs with your breakfast too!
FAQ’s
Yes, absolutely! If mini croissants aren’t available, simply use large croissants and tear them into smaller, bite-sized pieces for the bake.
Ham or sausage are excellent substitutes for bacon. You can also make this recipe meatless if you prefer, relying on the croissants, eggs, and cheese for flavor.
Cooking bacon whole before cutting it into bite-sized pieces helps prevent smaller pieces from burning more easily and makes it simpler to monitor the cooking process for perfect crispness.
Yes, and it’s highly recommended! After assembling all the layers, let the bake set in the fridge for at least three hours, or ideally, overnight, before baking. This makes for an easy and quick holiday morning.
A mix of Monterey Jack, extra sharp cheddar, and Swiss cheese was used. The key is to use cheeses that melt well, ensuring they incorporate beautifully throughout the bake for a creamy, cheesy result.
Make Ahead Croissant Breakfast Bake Recipe
Ingredients
- 7 – 9 mini croissant rolls or 4-5 typical size
- 7 pieces of bacon cooked then cut into bite sized pieces
- 1/2 cup of regular milk or nut milk
- 1 medium diced onion
- 12 eggs
- 1 tablespoon of Dijon mustard
- 2 cups of shredded cheddar cheese or a mix of your choice divided
- 1/2 teaspoon of cracked black pepper
- 1/4 teaspoon of sea salt
Instructions
- Cook the bacon in a pan until just crispy. If you don't like crispy bacon that works too. Reserve one tablespoon of bacon drippings and discard the rest.
- In the same pan with the one tablespoon of drippings, cook the diced onion until translucent.
- In a large bowl, add milk, mustard, eggs, salt, and pepper and mix until combined thoroughly. Then mix in bacon and onions.
- Place torn croissants in a buttered 9 x 13 baking dish and cover with 1/2 egg mixture and one cup of shredded cheese.
- Repeat for the second layer.
- Cover the 9 X 13 baking dish and let set in the fridge for at least 3 hours.
- Bake covered in foil at 350 degrees F for about 30 minutes (depending on your oven). Take foil off and cook an additional 10 minutes or until done. Try not to overcook the eggs. You want to cook it until it is not wobbly in the middle.
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