Croissant Breakfast Casserole Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">6 large day-old croissants (about 300g)</li> <li class="ingredients-single-item">200g bacon, chopped</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li> <li class="ingredients-single-item">100g cheddar cheese, grated</li> <li class="ingredients-single-item">6 large eggs</li> <li class="ingredients-single-item">350ml whole milk</li> <li class="ingredients-single-item">120ml double cream</li> <li class="ingredients-single-item">1 tbsp Dijon mustard</li> <li class="ingredients-single-item">2 tbsp fresh chives, chopped</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">¼ tsp freshly ground black pepper</li> <li class="ingredients-single-item">¼ tsp grated nutmeg</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking dish</li> <li class="equipment-single-item">Non-stick frying pan</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Whisk</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by greasing your 23 x 33cm baking dish with butter or non-stick cooking spray. This prevents the casserole from sticking and makes serving much easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a frying pan over medium heat, cook the chopped bacon until it's just crisp, about 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the diced onion to the bacon fat and sauté until translucent and softened, about 4-5 minutes. Remove from heat and let cool slightly. The residual bacon flavor will infuse into the onions, adding depth to your casserole. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Tear the croissants into bite-sized pieces (about 3-4cm chunks) and spread half of them evenly in the prepared baking dish. Don't make the pieces too small – you want them to maintain some structure after soaking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Sprinkle half the cooked bacon, half the sautéed onions and half of each cheese over the croissant layer. Then add the remaining croissant pieces and top with the remaining bacon, onions, and cheeses. This layering technique ensures every bite has a good distribution of flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, herbs, salt, pepper, and nutmeg until well combined. The mustard adds a subtle tanginess that balances the richness of the custard, while the nutmeg enhances the savory notes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Slowly pour the egg mixture over the croissant layers, making sure to cover all the pieces. Press down gently with a spatula to ensure the croissants begin absorbing the custard. Let the casserole sit for at least 30 minutes at room temperature, or cover and refrigerate overnight. This resting period is crucial as it allows the croissants to fully absorb the custard mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> When ready to bake, preheat your oven to 180°C (350°F). If the casserole was refrigerated overnight, let it sit at room temperature for about 30 minutes while the oven heats. This helps ensure even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake the casserole uncovered for 45-50 minutes, until it's puffed, golden brown, and the center is set but still slightly jiggly. If the top starts browning too quickly, loosely cover with aluminum foil. The casserole will continue to set as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let rest for 10-15 minutes before serving. This resting period allows the custard to set further and makes it easier to cut clean portions. The casserole will deflate slightly as it cools – this is perfectly normal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Garnish with additional fresh herbs if desired, and serve warm. The casserole offers a delightful contrast between the crispy golden top and the soft, custardy interior – a truly comforting breakfast treat! </li> </ol>