Go Back
- 4 large buttery croissants - 4 large eggs - 1 cup whole milk

Overnight Croissant Breakfast

Indulge in an impressive yet simple breakfast with my Overnight Croissant Breakfast recipe! This delicious casserole combines buttery croissants, eggs, Gruyère cheese, and savory ham or bacon for a meal that's sure to delight. Perfect for busy mornings, you can prepare it the night before and bake it in the morning. Click through to explore the full recipe and elevate your breakfast game today!
Print Recipe Pin Recipe

Ingredients
  

4 large buttery croissants, preferably a day old

4 large eggs

1 cup whole milk

1 cup shredded Gruyère cheese

1 cup diced cooked ham or cooked bacon

1/2 cup green onions, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Salt, to taste

Fresh parsley, for garnish

Instructions
 

Prepare the Croissants: Start by slicing each croissant in half horizontally. Arrange the bottom halves in a greased 9x13-inch baking dish, cut side up.

    Add Fillings: Evenly distribute the diced ham (or bacon) over the croissant bottoms and sprinkle half of the shredded Gruyère cheese on top. Add the chopped green onions.

      Mix the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, garlic powder, black pepper, and a pinch of salt. Ensure everything is well combined.

        Assemble the Breakfast Casserole: Pour the egg mixture evenly over the assembled croissants in the baking dish, allowing it to seep into the croissants.

          Top it Off: Place the top halves of the croissants on the mixture, cut side up, and gently press down to ensure they absorb the egg mixture. Sprinkle the remaining Gruyère cheese on top.

            Cover and Refrigerate: Cover the dish with plastic wrap or aluminum foil and refrigerate overnight (at least 4 hours) to allow the croissants to soak up the egg mixture.

              Bake: Preheat your oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature while the oven preheats. Bake uncovered for 30-35 minutes, or until the top is golden brown and puffed.

                Serve: Allow the casserole to cool for a few minutes. Garnish with freshly chopped parsley before cutting into squares and serving.

                  Prep Time: 15 minutes | Total Time: 8 hours, 35 minutes (includes overnight refrigeration) | Servings: 6