Go Back
Croissant and Egg Brunch Casserole

Croissant and Egg Brunch Casserole

A delicious and easy brunch dish that combines flaky croissants with rich eggs and cheese, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces croissants Use day-old croissants for best results.
  • 8 large eggs Fresh eggs are key for richness.
  • 1 cup milk Milk adds creaminess; cream can be substituted.
  • 2 cups grated cheese Cheddar, Gruyère, or Parmesan work well.
Optional Add-Ins
  • 1 cup spinach Chopped and sautéed with garlic.
  • 1 cup bell peppers Diced and sautéed until tender.
  • 1 cup mushrooms Sliced and sautéed until golden brown.
  • 1 cup cooked sausage or bacon Adds savory flavor.
Seasonings
  • 1 tsp salt To taste.
  • 1 tsp black pepper To taste.
  • 1 tsp garlic powder For added flavor.
  • 1 tsp paprika Adds a smoky sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Tear the croissants into 1-inch pieces and layer them in a baking dish.
  3. In a mixing bowl, beat the eggs and combine with milk, salt, pepper, garlic powder, and paprika.
Assembly
  1. Pour half of the egg mixture over the croissant pieces.
  2. Sprinkle half of the grated cheese and any optional add-ins over the egg mixture.
  3. Repeat layering with the remaining croissant pieces, egg mixture, and cheese.
Baking
  1. Bake for 35-40 minutes or until golden brown and the eggs are set.
  2. Check the internal temperature; it should be at least 160°F (71°C).

Notes

Let the casserole cool for a few minutes before serving. This dish can be made ahead of time and refrigerated overnight before baking.