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croissant casserole bake in a baking pan

Savory Croissant Breakfast Casserole

Savory breakfast casserole made with buttery croissants, kale, potatoes and cheesy egg custard, this vegetarian casserole is a crowd-pleaser and can be made ahead.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 378kcal
Author Manju


  • 4 regular croissants
  • ½ medium yellow or red onion chopped
  • 2=3 small yellow potatoes peeled and chopped
  • 1 cup chopped kale or spinach
  • 5 large eggs
  • ¼ cup whole milk
  • ¼ cup heavy whipping cream
  • ½ teaspoon salt
  • ½ teaspoon crushed black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ¾ cup shredded Monterey Jack cheese
  • ¾ cup shredded gruyere
  • 1 tablespoon butter or oil to grease the casserole pan


  • Preheat oven to 350F.
  • Grease the casserole dish with butter or oil.
  • Tear out the croissants to bite sized pieces and place them in the casserole dish so it is all filled up.
  • Tuck in the chopped onions, potatoes and kale in between the croissant pieces.
  • In a mixing bowl, beat the eggs together with the milk, heavy cream, salt, pepper, garlic powder and red pepper flakes.
  • Pour this eggy custard over the croissants in the casserole dish.
  • Top with the cheese.
  • Bake in the oven, uncovered for 20-25 mins.


Watch carefully to make sure the croissant tops that are sticking out doesn't get burnt. If it looks like it is getting burnt, tent the casserole dish with Aluminum foil and continue baking.
To make ahead this recipe, follow steps till the casserole is assembled. Cover and refrigerate till ready to bake.


Serving: 2cups | Calories: 378kcal | Carbohydrates: 6g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 301mg | Sodium: 637mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2851IU | Vitamin C: 21mg | Calcium: 498mg | Iron: 2mg