Overnight Croissant Breakfast Casserole
A simple and delicious breakfast casserole made with flaky croissants, eggs, cheese, and your choice of meat and veggies, perfect for busy mornings or feeding a crowd.
Ingredients
Casserole Base
- 6 large large croissants, torn into pieces Use day-old croissants for better texture
- 8 large large eggs
- 2 cups milk
- 1 cup shredded cheese (e.g., cheddar or Swiss) Feel free to switch the cheese for different flavors
- 1 cup cooked ham or sausage, chopped Customize with your favorite meat
- 1/2 cup diced bell peppers Any color bell pepper works
- 1/2 cup diced onions
- to taste Salt and pepper
- Butter for greasing the baking dish
Instructions
Preparation
- Grease a 9x13 inch baking dish with butter.
- Place the torn croissant pieces evenly in the dish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the croissants.
- Add the cheese, cooked meat, bell peppers, and onions on top.
- Cover the dish with plastic wrap and refrigerate overnight.
Cooking
- Preheat the oven to 350°F (175°C) the next morning.
- Remove the plastic wrap and bake for 45-50 minutes or until the casserole is set and golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
Serve warm cut into squares. Great with fresh fruit or salad. For crispier top, broil for a few minutes after baking. Leftovers can be stored in an airtight container for 3-4 days, or you can freeze before baking.