Overnight Croissant Breakfast Cassarole
in December 2025, I decided to make a new breakfast casserole for our Christmas morning since we have our traditional strata on Boxing Day now. This was a great recipe easy to make. It was ready in the morning in 30 minutes! I did modify it, and I doubled the sausage!
Ingredients
- 6 large croissants, torn into pieces
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese (cheddar or Gruyère)
- 1/2 cup diced ham or bacon
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like thyme or parsley)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the torn croissant pieces, shredded cheese, diced ham (or bacon), bell peppers, and onions. Toss gently to combine.
- In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried herbs.
- Pour the egg mixture over the croissant mixture, ensuring everything is well coated.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, remove the casserole from the refrigerator and let it sit for 10 minutes.
- Bake uncovered for 30-35 minutes, until the top is golden brown and the eggs are set.
- Allow to cool for a few minutes, then cut into squares and serve warm.
- 6 large croissants, torn into pieces
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese (cheddar or Gruyère)
- 1/2 cup diced ham or bacon
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like thyme or parsley)
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