Good morning, breakfast aficionados and kitchen creatives! Today, we’re diving into a dish that’s as versatile as it is delicious—Baked Croissant Casserole. Imagine starting your day with the rich, buttery goodness of flaky croissants, combined with a savory mix of diced turkey, sun-dried tomatoes, pickled jalapeños, and sautéed mushrooms. This delightful medley is all brought together with a classic custard of eggs and milk, creating a breakfast that’s both hearty and luxurious.

What makes this Baked Croissant Casserole truly special is its customizability and convenience. Whether you’re planning ahead for a make-ahead breakfast or whipping up something quick on a busy morning, this dish fits perfectly into any schedule. You can easily adjust the mix-ins to suit your taste or whatever you have on hand, making it a great way to use up leftovers or get creative with new flavors.

In this blog post, we’ll walk you through the steps to create this delicious casserole from scratch. From preparing the savory custard to layering the croissants and mix-ins, you’ll find that this recipe is both straightforward and forgiving. Plus, we’ll share some tips on how to customize your casserole to make it truly your own.

Make-Ahead

This casserole can be made overnight for th efollowing day baking. Make everyhting and cover it with plastic warp. When you are ready to serve it, preheat the oven and bake until the cheese on top is bubbling and melted.

Customize to Your Liking

As always, I like having the option to customize my meals. This way, you guys can add or remove anything that you like. We all like different things so customization is the answer to making this your own dish and enjoying it. For this one, I used sauteed mushroom. I often make a large batch of cooked mushroom in the freezer that way if I need it, I can just thaw it. I also added diced Turkey slices, some pickled jalapeno pepper just because everything for me is better when it has a slight kick of heat. Last but not the least, I added sundried tomato to add a tangy taste. To finish it off, a generous amount of cheese on top. I used a mixture of white cheddar and mozarella. You can use whatever cheese you like I just recommend having at least 1 type fo melting cheese.

Small Batch

As always, this batch is single serving. But you get the idea, right? You can make a big batch using this as a guide. The good thing about this is that this is very forgiving. You can easily double or triple the serving without too much worry of any baking disaster. So go ahead and be creative. Mare more and don;t forget the share 🙂

Preheat your oven and get ready to transform your breakfast routine with this crowd-pleasing dish. Whether you’re cooking for yourself, your family, or a gathering of friends, Baked Croissant Casserole is sure to impress and satisfy. Happy cooking!

Ingredients:

• 1 Large Croissant
• 1 Egg
• 2 tablespoon Milk
• pinch Salt, Black Pepper
• 100g grated cheese – I used a mix of white cheddar and mozarella. Add as much or less as you like

Mix-In Suggestions:

• Sauteed Mushroom
• Chopped Cold Cuts
• Slices Picked Jalapeno Pepper
• Sliced Sun Dried Tomato

Instructions:

1. Cut the croissant in bite size pieces. Arrange in a 5-inch square oan or anything similar.
2. Beat the egg and milk and our into the cut croissant. Mix to coat the croissant. Sprinkle with salt and pepper.
3. Top with desired mix-in. I used mushtoom, turkey slice, pickled jalapeno pepper and sun dried tomato.
4. Sprinkle with grated cheese.
5. bake at pre-heated oven 350F, about 20 – 30 minutes or until the cheese is melted.

Serves 1

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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