Cheesy Bacon Croissant Casserole

Trevor works with a sweet girl named Laurie and one day, she asked Trevor for a suggestion for an Easter Brunch casserole or quiche. Well, I knew it had to be decadent and had just the recipe for her! It has cheese, bacon and croissants – it’s super decadent and absolutely perfect for any Sunday brunch, including Easter brunch!

This is the kind of casserole you want to have a big pot of tea with and some greens on the side. It’s absolutely delicious, light, but also filling and full of flavor.

I hope you enjoy this one, Laurie!

Cheesy Bacon Croissant Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 8 ounces turkey bacon
  • Cooking spray
  • 24 mini croissants, torn
  • 1 cup shredded Parmesan cheese
  • Salt
  • 6 green onions, sliced
  • 2 1/2 cups milk, any kind
  • 1/2 cup cream
  • 5 large eggs, lightly beaten
  • 1/2 cup shredded Gruyère cheese 


  1. In a large skillet over medium heat, cook bacon, about 2-3 minutes per side. Drain on a paper towel and chop into small pieces once slightly cooled. Set aside.
  2. Spray a large baking dish (13×9) with cooking spray and, place torn up pieces of croissants.
  3. In a large bowl, combine bacon, Parmesan cheese, salt (to taste), green onions, milk, cream and eggs and pour over the bacon mixture. Cover and chill dish for 8 hours.
  4. Preheat oven to 350 degrees. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes. Enjoy! 

Adapted from:

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