Egg and Croissant Brunch Bake
This Egg and Croissant Brunch Bake is a rich, comforting, and crowd-pleasing breakfast casserole made with buttery croissants, fluffy eggs, and melty cheese. Easy to assemble and perfect for make-ahead brunch, this baked dish stays warm, slices beautifully, and is ideal for holidays, weekends, and entertaining.
Ingredients
- For the Brunch Bake
- 6 large croissants preferably day-old, torn into large chunks
- 8 large eggs
- 2 cups milk or half-and-half
- 1 1/2 cups shredded cheese cheddar, Gruyère, or Swiss
- Flavor & Seasoning
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs chives, parsley, or thyme, chopped
- Optional Add-Ins
- Sautéed mushrooms spinach, or onions
- For the Pan
- Butter or olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread torn croissant pieces evenly in the baking dish.
- In a large bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and black pepper.
- Sprinkle cheese and any optional add-ins over the croissants.
- Pour egg mixture evenly over the top.
- Gently press croissants down so they absorb the custard.
- Bake uncovered for 35–40 minutes, until puffed and golden.
- Remove from oven and rest for 10 minutes before slicing.
- Sprinkle with fresh herbs just before serving.
Notes
- Day-old croissants absorb the custard best and prevent sogginess.
- Letting the bake rest helps it set cleanly for slicing.
- Assemble the night before, cover, and refrigerate for easy morning baking.