Overnight Bacon, Egg & Cheese Croissant Bake

There’s something magical about waking up to a warm, savory breakfast that’s already prepped and ready to pop in the oven. This Overnight Bacon, Egg & Cheese Croissant Bake brings that comfort and convenience to your kitchen with flaky croissants, crispy bacon, rich eggs, and gooey melted cheese baked into one irresistible dish. It’s everything you love about a classic breakfast sandwich—but deconstructed and baked to golden perfection.

Ideal for busy mornings, holiday brunches, or feeding a hungry crowd without the morning hustle, this casserole-style bake is the ultimate make-ahead meal. The buttery croissants soak up the seasoned egg mixture overnight, transforming into a custardy base while still maintaining those crave-worthy, crispy edges on top. The bacon adds smoky depth, while the cheese melts into every crevice for a creamy, savory bite.

The beauty of this dish lies in its flexibility. Whether you’re hosting brunch or meal prepping for the week, it fits effortlessly into your schedule. Assemble the night before, refrigerate, and simply bake when ready. It’s hands-off, foolproof, and leaves your kitchen smelling like a dream.

This croissant bake also looks just as good as it tastes. Once baked, the golden croissant tops rise slightly with the eggs, creating a rustic yet inviting appearance. A sprinkle of green onions or fresh herbs adds a burst of color and a final touch of freshness.

Servings and Timing:

• Serves: 6–8
• Prep Time: 15 minutes
• Chill Time: Overnight
• Bake Time: 45 minutes
• Total Time: About 1 hour (plus overnight chill)

Ingredients:

• 4–5 large croissants, torn into chunks
• 6 slices cooked bacon, chopped
• 6 large eggs
• 1 ½ cups milk
• 1 cup shredded cheddar cheese (or a cheese blend)
• Salt and pepper to taste
• Optional: chopped green onions or fresh herbs for garnish

Instructions:

1. Lightly grease a 9×13-inch baking dish. Spread the torn croissant pieces evenly across the bottom.
2. Sprinkle the cooked, chopped bacon over the croissants, followed by an even layer of shredded cheese.
3. In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
4. Slowly pour the egg mixture over the croissants, ensuring all pieces are moistened. Gently press down with a spatula or clean hands to help the croissants absorb the mixture.
5. Cover the dish tightly with foil or plastic wrap and refrigerate overnight to let the flavors meld and the custard fully soak into the croissants.
6. The next morning, preheat your oven to 375°F (190°C). Remove the dish from the fridge and bake uncovered for 40 to 45 minutes, or until the top is golden and the center is set.
7. Let cool for 5–10 minutes before slicing. Garnish with chopped green onions or fresh herbs if desired, and serve warm.

Variations:

• Meat swap: Try cooked sausage or diced ham instead of bacon.
• Veggie version: Add sautéed mushrooms, spinach, or bell peppers for a vegetarian twist.
• Cheese upgrade: Use gruyère, fontina, or pepper jack for different flavor profiles.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce before serving.

Tips:

• Day-old croissants work best—they soak up the egg mixture without turning mushy.
• Use a serrated knife for clean slices without tearing the croissants.
• To check for doneness, insert a knife into the center—if it comes out clean, it’s ready.
• Leftovers reheat beautifully in the oven or microwave and make great weekday breakfasts.

With minimal prep and maximum payoff, this Overnight Bacon, Egg & Cheese Croissant Bake is sure to earn a permanent spot in your breakfast rotation. It’s comforting, crowd-pleasing, and completely customizable—exactly what morning magic should taste like.