Best Croissant Breakfast Casserole Recipes

EASY CROISSANT BREAKFAST CASSEROLE

Steps:

• Lightly butter large casserole dish (optional). Unroll croissants and lay flat in single layer in large casserole dish.
• Brown sausage in pan and layer on top of croissants.
• In seperate bowl, scramble eggs with 1/2 and 1/2, salt and pepper. Layer on top of sausage.
• Cover with remaining cheese and bake at 350 degrees for 30-45 minutes.

CROISSANT BREAKFAST CASSEROLE

Steps:

• In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

CROISSANT AND SALMON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.
• Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.
• Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.

CROISSANT & SALMON (OR HAM) BREAKFAST CASSEROLE

Steps:

• Butter a 9 x 13 inch ovenproof dish& set aside.
• Slice the croissants in half (as if you were making a sandwich)& reserve the top halves.
• Cube the bottom halves& place in a very large mixing bowl.
• Mix in the cheese, salmon (or ham)& chives; set aside.
• Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well.
• Spoon into the prepared baking dish.
• Arrange the reserved croissant halves on top of the casserole.
• Gently press into the egg mixture to ensure that they get moistened.
• Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.

CROISSANT BREAKFAST CASSEROLE

Steps:

• Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
• Melt butter in a fry pan.
• Saute mushrooms and green onion until tender and liquid has evaporated.
• Set aside.
• Beat together eggs and milk.
• Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
• Position croissant tops over the bottoms, cut side down.
• Let stand over night in the refrigerator.
• Bake at 350*F for 25 to 30 minutes or until set.
• Cover with foil if browns too quickly.

SAUSAGE EGG CHEESE CROISSANT BREAKFAST CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Cook sausage in a frying pan until cooked through. Meanwhile, spray a 9x13 pan with non-stick spray. Place unseparated croissants into the bottom of pan. Top with cooked sausage, eggs (beaten) and cheese. Bake for 30 minutes. Note: sausage can be cooked the night before.

STUFFED CROISSANT BREAKFAST CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat the broiler. Slice the croissants in half horizontally. Arrange croissant halves, cut sides up, in a single layer on an extra--arge baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown. Set aside. In a very large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Cook onion, sweet peppers, mushrooms, and basil in hot bacon drippings about 5 minutes or until vegetables are almost tender, stirring occasionally. Add spinach; stir until wilted and well coated. Transfer onion mixture to a colander set in sink; drain. Stir in bacon. Set aside. In a greased 3-quart rectangular baking dish, arrange croissant bottoms, cut sides up, in a single layer, overlapping slightly. Sprinkle cheese over croissants. Spoon onion mixture over cheese; add croissant tops, cut sides down. In a large bowl, beat eggs with a rotary beater; beat in milk, mustard and black pepper. Carefully pour egg mixture over strata; gently press down on croissants. Cover and chill in the refrigerator for 8 to 24 hours. Uncover strata. Let stand at room temperature for 30 minutes. Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean and strata puffs up, covering with foil the last 15 minutes of baking time to avoid overbrowning. Remove from oven. Let stand for 10 minutes before serving. Serve warm. Makes 10 to 12 servings.