Few dishes light up my guys like a breakfast casserole, especially when served for dinner. I’ve made them using french, sourdough, wheat, and ciabatta bread, but this time croissants landed on the cutting board. As airy and buttery as those beauties are, I worried about how they would hold up. Needless worry. They held up magnificently and, layered with cheddar cheese, took my breakfast casserole to a whole new level. Gone, baby, gone!

Croissant-Cheddar Layered Breakfast Casserole

olive oil

4 large croissants sliced vertically into 1/2″ thick rounds

6 oz cheddar cheese, sliced thin into 1-1/2″ square pieces

1 large tomato, chopped

2 green onions, sliced thin

10 large eggs

1/2 cup half-and-half

1/2 tsp sea salt

1/2 tsp dried ground mustard

1/4 tsp ground black pepper

1/2 cup grated monterey jack cheese

1) Preheat oven to 350 degrees; lightly oil large casserole dish with olive oil

2) Alternately layer croissant rounds and cheddar cheese in bottom of casserole dish (I had three rows); scatter tomatoes and green onions over top; set aside

3) Crack eggs into large mixing bowl and lightly beat; beat in half and half, salt, mustard, and pepper; pour over casserole and bake in oven 45 minutes until eggs puff and cook through; sprinkle monterey jack cheese over top and bake additional 3-4 minutes until cheese melts; serve

Servings: 4-6



  1. Tamara! Yum. My family loves the breakfast casseroles, too. Haven’t tried with croissants yet – must do that. It’s our oldest daughter’s birthday tomorrow and she loves croissants. Looks like this one will be on the menu for dinner! Thanks!

    Hope your Christmas season is passing beautifully. God has really placed on my heart how important my family is this year – we’re doing most things home- and heart-made and spending lots of time together. Good stuff.


  2. I am always playing around with different textures in recipes and different textures of breads, good for you!
    What a fine recipe!

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