Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole
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Mornings are made better with this Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole. Made with buttery croissants, TWO types of cheese, crispy bacon, mushrooms, onion, lots of kale, garlic, and a few sprigs thyme. It’s baked until golden brown and perfectly set for a casserole the whole family is sure to love! Every bite is buttery, cheesy, and oh-so delicious.
We’re back with something savory, and trust me…it’s a good one! Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole. It might be a mouthful to say, but it is truly SO delicious. We were inspired to make this casserole after finding some leftover croissants from our ham and cheese breakfast casserole, and we knew we had to create something special.
Packed with our favorite morning omelet ingredients, we took it up a notch by sautéing onions, garlic, mushrooms, and kale in bacon fat for an incredible burst of flavor. We then added Gruyère and havarti for an added richness and creaminess, and the buttery croissants to soak up the custard, making each bite simply irresistible.
Here’s Why You Will Love This Cheesy Breakfast Casserole
- It’s super simple to make!
- A truly satisfying breakfast that everyone is sure to love.
- Rich, creamy, buttery, and just melts in your mouth.
- The croissants soak up the custard faster than any other bread, making this breakfast casserole quick and convenient.
One reader, Marie, says:
These Ingredients Are Crucial For The Perfect Casserole
- Bacon – You can use any bacon you like for this recipe! We personally love to use applewood smoked.
- Onion – Yellow onion (or sweet onions!) add a wonderful flavor to this casserole.
- Mushrooms – We personally love to use baby portobello mushrooms for this casserole, but you can use white button or whatever you have on hand.
- Garlic – For the best flavor, it’s always best to use fresh garlic! If you don’t have fresh, you may need to add a little bit extra.
- Kale – Curly leaf kale is our go-to for so many savory recipes! It adds flavor, without tasting weird after baking.
- Eggs – The binder that holds all the ingredients together, eggs also contribute structure, stability, moisture, and richness.
- Heavy Cream – This is the wonderful richness in the custard that makes every bite irresistible.
- Havarti Cheese – Adds a wonderful creaminess to this casserole.
- Gruyère Cheese – A must-have! Gruyère adds a wonderful depth of flavor, while also making this casserole rich and cheesy.
- Thyme – Fresh thyme adds a subtle depth of flavor to every bite.
- Small Croissants – These add the wonderful buttery flavor to the casserole. In addition to flavor, the croissants also absorb the custard much faster than traditional bread…which means this casserole gets in the oven sooner!
Step-by-Step Photos To Help You Make This Casserole Perfectly Every Time
Step 1: Cook the bacon
In a medium skillet over medium low heat, sauté bacon until crisp.
Use a slotted spoon to remove bacon from pan. Drain on paper towels. Set aside.
Step 2: Sauté the vegetables
Pour off most of the bacon grease, leaving 1-2 Tablespoons in pan. Add onion, mushrooms, and garlic. Sauté until onions are translucent, about 3-4 minutes.
Stir in kale. Cook an additional 1-2 minutes, until kale is wilted. Remove from heat and set aside to cool.
Step 3: Prepare the custard
In a large bowl, whisk together eggs, milk, and cream.
Add cooled vegetable mixture, bacon, cheeses, and thyme. Stir until combined.
Add the bread and stir to coat each slice in custard. Allow to stand for 20 minutes, stirring once or twice to ensure bread is absorbing mixture.
Step 4: Bake
Pour into prepared pan. Bake for 50 minutes, or until set, covering with foil the last 10 minutes of baking if necessary.
FAQ’s
If you follow the directions in the recipe card below, the casserole should be done after 50 minutes! If you’re unsure, the casserole should be puffed all the way through and shouldn’t jiggle when shaken.
While croissants are preferable, as they add a lot of flavor, you really can use any kind of bread! Stale white bread or challah are both great breads to use for this casserole.
This is totally normal! As the casserole bakes, the steam makes it rise. Once it’s out of the oven and starts to cool, the casserole will deflate.
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When you make this Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole, leave a comment down below and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy Baking!
x, Caylie
Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole
Ingredients
- 6-7 ounces bacon, chopped
- ½ cup chopped onion
- ¾ cup sliced mushrooms
- ½ teaspoon chopped garlic
- 2 cups fresh kale, chopped
- 4 large eggs
- ¾ cup whole milk
- ⅔ cup heavy cream
- 1 cup shredded havarti cheese
- 1 cup shredded gruyère cheese
- 4-5 sprigs thyme, stripped
- 8 small croissants, sliced
Instructions
- Heat oven to 350℉.
- Spray an 8 inch x 12 inch casserole with cooking spray. Set aside.
- In a medium skillet over medium low heat, sauté bacon until crisp.
- Use a slotted spoon to remove bacon from pan.
- Drain on paper towels. Set aside.
- Pour off most of the bacon grease, leaving 1-2 Tablespoons in pan.
- Add onion, mushrooms, and garlic.
- Sauté until onions are translucent, about 3-4 minutes.
- Stir in kale. Cook an additional 1-2 minutes, until kale is wilted.
- Remove from heat.
- Allow to cool.
- In a large bowl, whisk together eggs, milk, and cream.
- Add cooled vegetable mixture, bacon, cheeses, and thyme.
- Stir until combined.
- Add bread.
- Stir to coat.
- Allow to stand for 20 minutes, stirring once or twice to ensure bread is absorbing mixture.
- Pour into prepared pan.
- Bake for 50 minutes, or until set, covering with foil the last 10 minutes of baking, if necessary.
- Allow to stand for at least 10 minutes before serving.
Notes + Tips!
- You can use ham or prosciutto in this recipe instead of bacon. If you do this, sauté your vegetables in some butter, as you won’t have bacon fat to sauté them in.
- Any type of mushroom can be used in this recipe! A mix of different mushrooms can also be used.
- Not a fan of kale? No problem! Spinach is a wonder substitute in this dish.
- You can really use almost any cheese for this recipe. If you’re looking for something a little less fancy than havarti and gruyère, feel free to use low-moisture mozzarella, cheddar cheese, or even parmesan!
- Really any plain bread can be used in this recipe. From a plain white bread to challah! Whatever you have on hand should work well. Just keep in mind the absorption rates will be different and the casserole may need to sit a different length of time. Adjust accordingly.
- To make this recipe vegetarian-friendly, omit the bacon or use your favorite plant-based bacon substitute.
- Be sure to let the croissants absorb the custard before baking! This ensures the most amount of flavor.
- If you change the size of the casserole dish used for this recipe, you will need to adjust bake times accordingly. If you use a smaller casserole, the bake time will be longer. A larger casserole will need less baking time.
- Let this casserole cool slightly before serving!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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