Recipe Details
Community Pick: Croissant Breakfast Casserole
Recipe photo courtesy of iamafoodblog
| Total Time (Prep + Bake) | Servings |
|---------------------------|----------|
| 45 minutes (plus overnight chill) | 4 |
Ingredients
4 plain croissants
1 tablespoon butter
2 cups fresh sliced mushrooms
¼ cup sliced green onion
4 large eggs
1 cup milk
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Baking Instructions
Split each croissant in half horizontally. Arrange the croissant bottoms in a single layer, cut-side up, in a rectangular casserole dish.
Melt butter in a skillet over medium heat. Add mushrooms and green onion, sauté until the vegetables turn tender and all excess liquid has evaporated. Remove from heat and set aside.
Whisk eggs and milk together in a bowl until fully combined and smooth.
Pour half of the egg mixture evenly over the croissant bottoms. Layer the cooked mushroom mixture and all of your cheeses on top, then pour the remaining egg mixture over the entire dish.
Place the croissant tops on top of the filling, cut-side down. Cover the casserole and let it rest overnight in the refrigerator.
When ready to bake, preheat your oven to 350°F (175°C). Bake for 25 to 30 minutes, until the egg base is fully set. If the top browns too quickly before the center sets, cover loosely with aluminum foil for the remaining bake time.
Reader Reviews & Customizations
This recipe has earned widespread praise from home cooks, with hundreds of positive ratings. Below are a selection of reader experiences:
This is absolutely fabulous! I served it at my Christmas breakfast and everyone loved it. I doubled the recipe, tripled the egg count to 12, added ham, and used a blend of cheddar, mozzarella, and parmesan. I baked the doubled batch for about an hour, and it turned out excellent. I will definitely make this again.
Yummo, Yummo, Yummo — this is just as good as it gets! This is the best breakfast casserole I have ever made. It’s wonderful plain, and just as amazing with extra add-ins. I’ve made it with crab meat, shrimp, and all sorts of mix-ins, and it works every time. My husband is a notoriously fussy eater, and he went back for seconds — that says everything. Thank you for such a wonderful, delicious recipe.
I’ve made this several times, and it is a hit every single time. I usually add diced ham to my batch. It’s easy and quick to put together, and prepping it the night before takes all the stress out of busy morning gatherings. This recipe is now a permanent family favorite!
So good, and such a wonderful way to use up random leftover ingredients from the fridge! I used crimini mushrooms, swapped green onion for finely minced caramelized brown onion, added chopped roasted red pepper and diced honey ham — mine turned into these hearty, flavor-packed little bites! I used a blend of extra sharp cheddar and Emmentaler (which absolutely made the dish for me!) and added a touch of mustard and a dash of cayenne to the egg mixture. There are endless possibilities for customization with this base recipe. Thank you for sharing!
Ever since I found this recipe, I’ve made it 5 or 6 times, and I’m getting ready to prepare it for Teacher Appreciation Day at my kid’s school. I’ve gotten nothing but rave reviews every time I serve it, and it’s such a great vegetarian breakfast casserole option for crowds. When I make this, it tastes just like eating breakfast at Panera — it’s that good!
Browse 78 additional reader reviews here
Popular Custom Tweak
Thank you MarieAlice for posting this recipe! I made it for brunch today for a group of friends, and it was a big hit. I didn’t have any Swiss, mozzarella, or parmesan cheese on hand, LOL! All I had was cheddar, but it still turned out great. I added chicken rashers instead of bacon, and it was simply fabulous!