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Simple Croissant Breakfast Casserole: A Hearty Morning Delight
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Simple Croissant Breakfast Casserole: A Hearty Morning Delight

Transform leftover croissants into a flaky, comforting breakfast casserole with layers of buttery pastry, savory egg custard, melted cheese, and fresh vegetables. This easy-to-make dish combines hearty textures and satisfying flavors, making it perfect for feeding a family or enjoying weekend brunch with a rustic flair.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: JUICE
Cuisine: International
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large store-bought croissants, fully baked (plus 4 for serving)
  • 6 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 cup (100g) Gruyère cheese, shredded
  • ½ cup (50g) Cheddar cheese, grated
  • 1 cup (150g) bell peppers, diced
  • ½ cup (75g) red onion, sliced
  • 1 cup (30g) spinach, chopped
  • 1 tsp (2g) dried thyme
  • Salt, to taste (start with 1 tsp)
  • ½ tsp black pepper, freshly ground
  • 1 tbsp (15 ml) olive oil
  • Butter, for greasing dish

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Cube croissants into 1-inch pieces and place in a 9x13-inch baking dish
  3. Lightly grease the dish with butter to prevent sticking
  4. In a skillet, heat olive oil over medium heat until fragrant
  5. Add bell peppers, red onion, and sauté until softened (~5 minutes)
  6. Toss spinach into the skillet and cook until wilted, 2-3 minutes
  7. In a bowl, whisk eggs, heavy cream, salt, pepper, and dried thyme
  8. Stir in sautéed vegetables and both cheeses until evenly combined
  9. Pour custard mixture over croissants in the dish
  10. Evenly distribute remaining 100g Gruyère cheese on top
  11. Bake uncovered until golden and custard is set (~30 minutes)
  12. Let rest 10 minutes before slicing into 6 portions

Notes

Use fresh croissants for optimal flakiness if available
Replace heavy cream with whole milk (300ml) for lower fat
Emmental or aged cheddar can substitute for Gruyère
For a sweeter version, mix in ½ cup crumbled feta and herbs like dill
Use frozen spinach if fresh is unavailable (pat dry after thawing to prevent sogginess)
Store leftovers in an airtight container for up to 3 days