Dinner

Cheesy Croissant Casserole Recipe

ByElena Hart February 3, 2026February 3, 2026

Introduction

This Cheesy Croissant Casserole is a delightful breakfast or brunch dish that combines flaky croissants, crispy bacon, and a rich, cheesy custard. It’s easy to prepare ahead and perfect for feeding a crowd or enjoying a cozy morning at home.

A white rectangular dish holds a baked breakfast casserole cut into nine square pieces. The top layer is golden brown and slightly crispy with melted cheese that has browned in spots, showing a rough texture. Below the crisp top, the casserole reveals light, creamy layers with bits of green herbs scattered throughout. A wooden spatula lifts one square piece from the lower right corner, showing the soft, creamy inside layers that have a pale color flecked with green herbs and bits of melted cheese. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large croissants, quartered
6 slices bacon

8 eggs
3 cups milk (preferably whole)

1 cup heavy cream
2 Tbsp. finely chopped chives

2 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper

Pinch cayenne
1 cup shredded Gruyère, divided
1 cup shredded mozzarella, divided

Butter, for pan

Instructions

Step 1: Preheat the oven to 450°F. Arrange the croissant quarters cut side up on a large baking sheet and bake until golden brown, about 6 minutes.
Step 2: Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Drain on paper towels and chop into bite-size pieces.

Step 3: In a large bowl, whisk together the eggs, milk, heavy cream, chives, and thyme. Season with kosher salt, freshly ground black pepper, and a pinch of cayenne. Stir in about ¾ cup of the Gruyère and ¾ cup of the mozzarella.
Step 4: Lightly butter a 9×13-inch baking dish. Scatter the toasted croissants and cooked bacon evenly in the dish. Pour the egg mixture over the top, pressing down gently to ensure the croissants are well soaked. If possible, refrigerate for 30 minutes or up to overnight for best results.
Step 5: When ready to bake, preheat the oven to 350°F. Sprinkle the remaining Gruyère and mozzarella over the casserole. Bake until golden and set, about 45 minutes. Garnish with additional chopped chives and serve warm.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
Using day-old croissants helps them hold their shape and soak up the custard without becoming too mushy.
Feel free to substitute Gruyère with Swiss, cheddar, or your favorite melting cheese.

Prepare the casserole the night before and refrigerate to save time on busy mornings.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, about 2-3 minutes for microwave or 15 minutes at 350°F in the oven.

How to Serve

A close-up of a white plate holding a square piece of baked egg dish with three visible layers: a crispy golden brown top layer mixed with crispy bacon bits and green chive pieces, a thick creamy white middle layer with a fluffy texture, and a thinner crispy bottom layer. A fork is partially cutting a soft piece from the bottom right corner, showing the inside texture of the dish. Some small green chive bits and bacon pieces are scattered on the plate and around the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissants, or should I make them from scratch?

Store-bought croissants work perfectly for this recipe and save a lot of time. Homemade croissants can add extra flavor and flakiness but aren’t necessary.

Is it okay to freeze the casserole?

Yes, you can freeze the baked casserole. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.