Crack Croissant Breakfast Casserole (Print Format)
Layers of croissants, bacon, eggs, and cheddar make a savory, comforting dish perfect for morning gatherings.
# Ingredients:
→ Main Ingredients
01 -
3 large bakery-style croissants (5-inch each)
02 -
1 lb bacon
03 -
1½ cups shredded cheddar cheese
04 -
6 large eggs
05 -
1 cup half-and-half
06 -
2 Tbsp ranch dressing mix
# Steps:
01 -
Chop each croissant into 10 to 12 pieces. Place in a lightly greased 9x9-inch deep dish baking dish.
02 -
In a skillet over medium-high heat, cook bacon until crispy. Drain fat.
03 -
Sprinkle bacon and cheese over chopped croissants.
04 -
Whisk together eggs, half-and-half, and ranch dressing mix.
05 -
Pour egg mixture over croissant mixture. Press croissants down to submerge into the egg mixture. Cover with aluminum foil and refrigerate for 8 to 24 hours.
06 -
Preheat oven to 325ºF. Bake casserole covered for 35 minutes. Uncover and bake an additional 25 minutes, or until set. Let stand 10 minutes before serving.
# Tips:
01 -
Use bakery-style croissants for best results; avoid refrigerated crescent rolls.
02 -
Turkey bacon may be substituted for fewer calories.
03 -
You can substitute heavy cream or whole milk for half-and-half.
04 -
Choose alternative cheeses like gouda, pepper jack, Swiss, or Gruyere.
05 -
Adjust ranch seasoning according to personal taste.
06 -
Assemble and refrigerate casserole up to 24 hours in advance before baking.
07 -
To double the recipe, use a 9x13-inch baking dish and extend cooking time by 10 to 15 minutes.
08 -
For freezing, thaw frozen casserole completely before baking or reheating.