Start your morning off strong with a savory croissant casserole packed with bacon, cheese, and fluffy egg.
While many breakfast bakes are sweet, this one is anything but! It’s buttery and rich like a cheese Danish, but with a fluffy “pull-apart” texture that’s worth drooling over. Made with croissants, turkey bacon, cheese, and egg, the croissant breakfast bake is an easy yet satisfying way to start the day—or to have breakfast for dinner! It’s packed with protein and the most savory brunch flavors. If you’re like me and don’t have much of a sweet tooth, this is an ideal brunch treat for you!
This dish is hearty and nourishing, seasoned with sage, rosemary, garlic, and onion. Since these are staple seasonings that most people keep in the pantry, it’s surprisingly easy to whip this up on the weekend. Plus, everything cooks harmoniously together in one baking dish in just 45 minutes! The flaky bread, savory egg, and gooey cheese mingle nicely, and the bacon becomes terrifically tender. Needless to say, this is one dish that can’t possibly be boring.
And if you’re a fan of leftovers, get ready to have more than enough. This bountiful breakfast bake has the potential to serve a whole family and then some!
Is Croissant Breakfast Bake Healthy?
This croissant breakfast bake is high in protein, but it’s also high in carbs and fat, which is not the healthiest combo. So long as moderation is exercised, it can be included as an indulgent part of a well-balanced omnivore diet. That being said, there are a few ways to make this recipe more suitable for certain dietary needs. For folks with a wheat allergy or sensitivity, for example, you can find gluten-free croissants at specialty bakeries. Dairy-free diners can easily use plant-based cheese, vegan croissants, and oat milk instead of half-and-half. If you need the recipe to be vegetarian, simply omit the turkey bacon or replace it with a meat-free alternative.
Croissants Across The World
Although many folks assume croissants originated in French cuisine—the word croissant translates to “crescent” in French, after all—they actually have Austrian roots. Austria is the birthplace of kipferl, a crescent-shaped bread roll that is denser than the croissant we know today and has been enjoyed for centuries. An Austrian baker opened a Viennese bakery in Paris in the 19th century, and Parisians quickly fell in love with his kipferl. French bakers made it their own, evolving it into the light and airy treat we’ve come to appreciate all over the globe.
FAQs & Tips
Once cooled to room temperature, cover the croissant breakfast bake with plastic wrap or aluminum foil. In its original baking dish or in an airtight container, it can be refrigerated for up to 4 days. For longer storage, transfer it to a freezer-safe container and freeze for 1-2 months, though your bake might get a little soggy after thawing. Let it thaw in the fridge overnight before reheating. To reheat, simply pop it in the oven—in the same baking dish—and bake at 350°F for 10-15 minutes, until it’s thoroughly warm.
Yes. If you’d like to save yourself some time, pre-cook the turkey bacon and store it in an airtight container in the fridge for up to 24 hours. You can also make the egg mixture in Step 4, then cover the bowl in plastic wrap and refrigerate for the same amount of time. Once you’re ready to assemble everything, give the egg mix a quick whisk to ensure the seasonings are evenly distributed.
While this recipe suggests shredded cheddar or mozzarella to get an ideal melted texture, you can sub in soft cheeses like Brie, ricotta, or feta if you prefer. These are all rich and tender cheeses, especially when cooked, making for a uniquely luscious and buttery bite.
Serving Suggestions
Top your croissant breakfast bake with chopped fresh chives, basil, or parsley. You could make it even more decadent with a dollop of Sour Cream or Avocado Butter. For a brunch buffet, this dish is especially versatile. There are many sides you could serve with it, depending on your particular craving. For more greens, try Garlic-Sautéed Spinach or Kale Salad. Or keep it simple and savory with Air-Fryer Breakfast Potatoes or Hash Browns. Otherwise, balance out the salty with some fresh sweetness by dishing out Fruit Salad.
Croissant Breakfast Bake
Ingredients
- 8 ounces turkey bacon cut into bite-sized pieces
- 1 1/3 cups shredded cheese divided; use a mix of cheddar and mozzarella
- 8 large croissants torn into 2-3 inch pieces
- 8 large eggs
- 3 cups half-and-half
- 1 tablespoon chopped fresh sage
- 3/4 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- Chopped fresh chives for garnish
Instructions
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Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
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Heat a skillet over medium-high heat. Add the turkey bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to the prepared baking dish.
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Sprinkle half of the shredded cheese over the bacon in the dish. Then, gently place the torn croissants on top, leaving some gaps for the egg mixture to soak in.
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In a large bowl, whisk together the eggs, half-and-half, chopped sage, rosemary, salt, black pepper, garlic powder, and onion powder. Pour this mixture evenly over the croissants in the dish. Sprinkle the remaining cheese on top.
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Bake for 40-45 minutes until the bake is golden and the custard is set. Check on it halfway through cooking. If the top is browning too quickly, cover loosely with aluminum foil.
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Allow the breakfast bake to cool for 5-10 minutes. Garnish with chopped fresh chives and serve warm.
Nutrition
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