Description
An overnight breakfast casserole made with buttery croissants, eggs, milk, and mixed berries, baked to perfection for a comforting start to your day.
Ingredients
6–7 medium butter croissants, preferably a day old, torn into large pieces
1 tablespoon butter, for greasing dish
1 cup diced cooked ham (thick-cut, about 1/4-inch pieces)
1/2 cup jarred roasted red peppers, drained and chopped
4 green onions, thinly sliced (white and green parts)
1 1/2 cups shredded Gruyère cheese
1/2 cup shredded mozzarella cheese
Instructions
Grease a 9×13-inch baking dish with butter and spread torn croissant pieces evenly in the dish.
Sprinkle diced ham, roasted red peppers, green onions, Gruyère, and mozzarella evenly over the croissants.
In a large bowl, whisk eggs, half-and-half, Dijon, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
Slowly pour the custard over the croissants, gently pressing down so all pieces are moistened.
Cover the dish and refrigerate at least 8 hours or overnight.
Remove from the fridge and let stand 20–30 minutes while preheating the oven to 350°F (175°C).
Sprinkle Parmesan on top and bake uncovered for 40–50 minutes, until puffed, golden, and set in the center.
Rest 10–15 minutes, garnish with parsley or chives, slice, and serve warm.
Notes
Day-old croissants work best because they soak up the custard without getting mushy.
Lightly toasting the croissants before assembling adds great texture and helps the top stay crisp.
For a vegetarian version, skip the ham and add extra veggies like sautéed mushrooms, spinach, or bell peppers.
You can assemble up to 12 hours ahead; longer soaking may make the croissants too soft.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.
Leftovers reheat well in the oven or microwave and make an easy grab-and-go breakfast for busy mornings.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: ~4–6 g
- Sodium: ~700–800 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0g
- Carbohydrates: ~26–30 g
- Fiber: ~1–2 g
- Protein: ~20–24 g
- Cholesterol: 210–230 mg