Egg and Croissant Breakfast Bake

Egg and Croissant Breakfast Bake is an easy to prep idea that is perfect for breakfast or brunch.

Made with savory sausage, sharp cheddar cheese, and buttery croissants soaked in a soaked in egg custard, this dish is the ultimate comfort meal.

Why this recipe works.

Egg and Croissant Breakfast Bake takes everything we love about buttery croissants and combines it with a rich, savory custard for the ultimate comfort meal.

Here is what else you will like about this recipe.

• This recipe takes about 15 minutes to put together.
• Egg and Croissant Breakfast Bake is perfect as a weekend breakfast idea or for serving to a crowd on a holiday or at a gathering.
• Personalizing this meal is as easy as swapping out the cheese or meat that is added.
• This dish can be prepared in advance, refrigerated, and then baked when ready.

Have you tried my recipe for Bisquick Bacon and Cheddar Casserole

That recipe features baking mix, along with bacon, eggs, and cheese. Both this recipe for Croissant Breakfast Bake and that recipe for Bisquick casserole are savory and filling recipes that are perfect for feeding a crowd on a holiday morning or for sharing with others at a celebration gathering.

This breakfast bake is baked in a 9x13-inch baking dish. You can find 9x13-inch baking dishes here.

Ingredients you will need.

• Croissants Large croissants that have been torn up into bite-sized pieces.
• Eggs. Use large eggs that are at room temperature.
• Milk. Whole milk offers the best moisture for this recipe.
• Heavy Cream. Adds an extra creaminess to the custard part of this dish.
• Cheddar Cheese. Use freshly shredded if possible.
• Bacon. Use already cooked bacon that has been crumbled into small pieces.
• Seasonings. Salt, Pepper, and Garlic Powder.

How to Make Breakfast Bake with Croissants.

• Prep Time 15 minutes .
• Bake Time 35 minutes .
• Servings 6.
• How to serve : Top your croissant and egg bake with a bit of hot sauce or dollop of sour cream or Greek yogurt and serve with fresh fruit on the side.
• Notes: You will need a 9x13-inch baking dish., large bowl, and a whisk.

1. Prepare. Preheat your oven to 350°F. Also, prep your baking dish well for nonstick.
2. Croissants If you have not done so, tear your croissants into small bite-sized pieces that are about two inches in size. Then evenly place the croissant pieces into the bottom of your prepared baking dish so that they entirely cover the bottom of the dish. Overlapping the pieces is fine.
3. Combine. In a large bowl, use a whisk or similar item to combine together the eggs, milk, cream, and seasonings.
4. Soak. Pour the combined mixture over the croissant pieces in the baking dish so that all of the croissant pieces are well soaked. You can use the backside of a large spoon or spatula to help the croissants absorb the liquid. Top the ingredients in the baking dish with the bacon pieces and then evenly spread the cheese over that.
5. Bake. Bake the ingredients for 30-35 minutes or until the center of the bake is set and the top of the bake has turned golden brown.
6. Rest. Let the bake set for five minutes before serving.

Tips for making the best Breakfast Bake

This recipe really works best when you use two day-old or stale croissants so that the bread can create a crust that will hold up to the custard. Fresh croissants have too much moisture. You can buy your croissants two days before making this recipe and leave the bag open, or toast the pieces in a 300°F (150°C) oven for 10 minutes before assembling.

More helpful tips for you.

1. Whole milk works in this recipe because of the fat content. Avoid using a lesser fat milk as it most likely does not have the fat needed to stand up to the buttery croissants.
2. This dish can be prepared in advance, and it may even be better to do this as it allows the custard to set in the center of the dish ensuring that every bite is flavorful and preventing a pool of liquid at the bottom of the baking dish. Refrigerate the assembled dish and then refrigerate it for at least 30 minutes (or overnight).
3. If your bake is browned on top but the center seems to be still jiggly, loosely tenting the dish with aluminum foil to allow the eggs to finish setting without burning the delicate pastry peaks.

FAQ

• Why is my breakfast bake soggy in the middle?
  A soggy croissant breakfast bake can be caused by using fresh croissants or underbaking the dish. Make sure that you are using stale or two day old croissants. If the center still "jiggles" it probably needs another 5–10 minutes of baking to set.
• Can I make this vegetarian?
  Absolutely. Simply swap out your meat with vegetables such as roasted red peppers or mushrooms. Moisture vegetables work best in this recipe.
• What is the best cheese to use in this recipe?
  I like sharp cheddar cheese. For the best melt and flavor, use a high-fat cheese like Gruyère, Fontina, or Sharp Cheddar. Using a freshly shredded cheese is recommended as packaged shredded cheese often has additional ingredients added are often added to prevent the cheese from clumping which can also hinder smooth melting of the cheese.
• Can I used something other than bacon in this recipe? Cooked sausage can also work in this recipe. You can make this recipe even easier to make by using store bought cooked sausage to make this recipe.

Variations.

• Swap out the cheddar cheese for Gruyère or Swiss cheese.
• Instead of bacon, use cooked sausage, crumbled chorizo, or diced ham.
• Make this more of a 'garden' bake by using crumbled feta cheese along with sun-dried tomatoes, baby spinach (wilted and squeezed dry), and roasted red peppers.

How to Store a Breakfast Bake

Once your breakfast bake has fully cooled it can be stored in an airtight container. When properly stored leftovers should keep for up to three days when refrigerated. Freezing is not recommended as it affects the texture of the eggs .

You may also be interested in these breakfast recipes.

• Perfect Air Fryer Cheese Scones
• Homemade Banana Bread Cinnamon Rolls
• Easy Chicken and Waffle Casserole
• Easy Slow Cooker Sausage Potato Casserole
• Sheet Pan Pancakes Recipe
• Easy Breakfast Casserole with Biscuits