This easy breakfast croissant casserole is a little bit sweet and a little bit savory. With chopped ham, spinach, eggs, and fluffy baked croissants, it is the perfect breakfast for any time of year.
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We love a breakfast casserole around here, from satisfying Amish Breakfast Casserole to Cheesy Sausage and Egg Breakfast Casserole With Bread, and Keto Breakfast Casserole when we need to shed a few pounds. But this, friends, is the breakfast casserole for croissant lovers.
Not only is this breakfast croissant casserole loaded with vegetables and savory meat, but it’s also packed with lots of cheese. How could anyone say no to that?! I will also tell you a few ways to customize this breakfast casserole recipe, filling it with all the things you love to eat for breakfast.
Make this breakfast croissant casserole recipe the day before so you have a hearty, tasty breakfast ready and waiting in the morning. The casserole is big enough to serve about 10 people, so it’s also great for a crowd or a holiday brunch. I make this every time I have company stay over and it is always a winner. When you prepare this recipe ahead of time, all you need to do in the morning is make the coffee!
Easy Breakfast Croissant Casserole Recipe
Eggs are the classic breakfast food and this breakfast croissant casserole is a whole new way to enjoy them. But this recipe is much more than just eggs!
I use ham, onions, spinach, and lots of cheddar cheese to make the casserole extra flavorful. Buttery croissants are baked into the casserole, keeping it light and fluffy. It is definitely a complete breakfast in one dish!
Anytime I bake fresh croissants, I always make a few extra so I can use them in this casserole. Day old croissants are actually best because they are a little dry and will absorb more of the milk and egg mixture. Of course, fresh croissants will still be great!
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Here’s the best way to crack an egg.
- Half-and-half – You can replace the half-and-half with milk for a lower fat croissant casserole.
- Ground black pepper
- Baked croissants – Use large croissants like the kind you find in the bakery section of the grocery store. You can also grab a tube of refrigerated croissant dough and bake them fresh at home!
- Ham – I like to use honey baked ham which adds a tasty, sweet taste to the casserole. Leftover Crock Pot Ham works too!
- Baby spinach – Regular, chopped spinach will work in place of baby spinach.
- Cheddar cheese – Buy pre-shredded cheese so you don’t have to spend time grating blocks of cheese in the morning.
You can adjust this croissant casserole in quite a few ways. Here are my favorite variations:
- Use cooked bacon in place of ham.
- Add 2 cloves of chopped garlic along with the onions to make the casserole more savory.
- Use kale in place of spinach.
- Add tomatoes or mushrooms. You can add up to one cup of extra chopped veggies.
- Use Monterey jack cheese, feta, or shredded mozzarella in place of cheddar cheese for a new twist. A combination of cheeses is also delicious.
How to Make Breakfast Croissant Casserole
- Preheat the oven: Preheat the oven to 375ºF and grease a 9×13 baking dish.
- Whisk the eggs: Whisk together the eggs, half-and-half, salt, and pepper.
- Add the croissants: Rip up the baked croissants and add them to the egg mix.
- Add the veggies: Stir in the ham, spinach, onions and half the cheese, then pour the croissant egg mixture into the prepared baking dish.
- Add more cheese: Sprinkle the remaining cheese over the top of the casserole.
- Bake: Bake the croissant casserole. Once baked, the casserole will be golden brown and set in the center. It will not wiggle when touched.
- Eat: Serve the casserole while warm.
Bake this casserole in the afternoon, then cover it and store it in the fridge. Pop it back in the oven in the morning to reheat at 350 for 10 minutes. This is an easy way to make a fresh, healthy breakfast in the morning!
How to Store
If you have any leftover croissant casserole, store it in an airtight container inside the fridge. It will keep in the fridge for about 5 days. When you are ready to reheat the casserole, simply pop a slice in the microwave for about 30 seconds then enjoy! This breakfast croissant casserole is actually delicious when enjoyed cold, too.
Fresh fruit is a great side dish to this breakfast croissant casserole. You can serve this casserole with a simple yogurt or with just a hot cup of coffee on the side!
You can refrigerate this casserole before baking to give the croissants a little more time to absorb the egg mixture. However, you definitely don’t have to. Since croissants are so soft, they soak up the egg and half-and-half pretty quickly. The casserole will be tender and delicious without refrigerating.
Bacon is America’s most popular breakfast food. Who could say no to bacon! Our casserole recipe uses ham, but you can definitely replace the ham with salty bacon if you’d like.
Breakfast Croissant Casserole
- 12 eggs
- 1 1/2 cups half-and-half
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 large croissants, baked
- 1 pound chopped ham
- 1 cup chopped onions
- 2 cups baby spinach
- 2 cups shredded cheddar cheese
- Preheat your oven to 375ºF and grease a 9×13 baking dish.
- In a large bowl, whisk together the eggs, half-and-half, salt and pepper.
- Rip up the croissants by hand, adding them to the egg mix bowl as you go. Try to rip them in pieces about 1-2 inches in size.
- Stir in the chopped ham, onions, spinach and 1 cup of the shredded cheddar cheese.
- Pour the mixture into the prepared casserole dish and sprinkle the top of the casserole with the remaining cheese.
- Bake for 50 minutes. The casserole should be completely set in the center and not jiggle when touched. The top will be golden brown and all the cheese will be melted.
- Slice and serve the casserole while warm.
- Replace the pound of chopped ham with one pound of cooked bacon or breakfast sausage.
- Feta cheese and Monterey jack are both delicious in place of shredded cheddar. If using feta, mix all of the cheese into the casserole rather than sprinkling some on top.
- Cut this recipe in half and bake in an 8×8 baking dish for a smaller breakfast casserole.
- One can of Pillsbury refrigerated croissant dough will make the perfect amount of croissants for this recipe.