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Overnight Croissant Breakfast Casserole

A rich and creamy casserole made with torn croissants, eggs, cheese, and optional meat, perfect for a special brunch that can be prepared the night before.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 6 large large croissants, torn into pieces
  • 6 large large eggs
  • 2 cups milk
  • 1 cup heavy cream Can substitute with half-and-half
  • 1 cup shredded cheese (e.g., cheddar or Gruyère) Feel free to swap cheeses.
  • 1/2 cup cooked sausage or bacon (optional) Add for extra flavor.
  • 1/4 cup sugar Can be omitted for a savory dish.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • to taste Salt and pepper

Method
 

Preparation
  1. Grease a 9x13 inch baking dish. Preheat the oven to 350°F (175°C).
  2. Place the torn croissant pieces into the dish.
  3. In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, salt, and pepper.
  4. Pour the egg mixture over the croissants, ensuring they are well soaked.
  5. Add in the shredded cheese and meat (if using) and gently mix.
  6. Cover the baking dish with foil and refrigerate overnight.
Baking
  1. In the morning, remove from the fridge and let it sit for 30 minutes before baking.
  2. Bake covered with foil for 25 minutes, then uncover and bake for an additional 15-20 minutes until set and golden.
Serving
  1. Serve warm, cut into squares, and enjoy your festive holiday brunch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. To freeze, bake fully, cool, wrap, and store for up to 2 months.