Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole
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Start your morning right with this Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole. Packed with buttery croissants, two kinds of cheese, crispy bacon, and sautéed veggies, this rich and flavorful dish is a breakfast the whole family will enjoy!
One reader, Marie, says:
Tips For Making The Most Delicious Breakfast Casserole
- Custard absorption: Make sure the croissants soak in the custard before baking to ensure the casserole is moist and flavorful.
- Baking adjustments: If using a smaller or larger casserole dish, adjust the baking time accordingly. A smaller, deeper dish will take longer, while a larger one will bake faster.
- Greasing the dish: Spray well with cooking spray to prevent sticking.
- Cooling time: Let the casserole rest for 10 minutes after baking. This helps it set and makes slicing easier.
Our Choice Of Ingredients
These are the ingredients we use, but feel free to substitute your favorites (or whatever you have on hand😊).
Our choices: applewood smoked bacon, sweet onions, baby bella mushrooms, fresh garlic, curly leaf kale, large eggs, whole milk and heavy cream, havarti and gruyère cheeses, thyme, and croissants.
How To Make This Casserole Perfectly Every Time
Sauté the bacon until crisp and the veggies until tender.
Whisk the wet ingredients together, then stir in the bacon, veggies, and cheeses. Add the croissants, stirring to coat them as well as you can. Set it aside to give the croissants time to absorb the custard while your oven preheats.
Pour into the prepared casserole and bake until golden and set. (It should not jiggle when shaken.) Let the casserole cool for at least 10 minutes before serving. If it sinks slightly as it cools, don’t worry—this is completely normal as the steam escapes
Here Are Some Substitutions That Work Well
- Bacon: Swap with ham, prosciutto, or a plant-based alternative. Sauté veggies in butter or olive oil if omitting bacon.
- Kale: Replace with spinach or another leafy green.
- Cheese: Use cheddar, mozzarella, or parmesan if Gruyère and havarti aren’t available.
- Croissants: Substitute with challah, brioche, or sturdy white bread. Adjust the soaking time to account for the bread’s density.
- Gluten-Free: Use gluten-free bread and ensure other ingredients are certified gluten-free.
- Vegetarian: Omit the bacon or use your favorite plant-based bacon substitute.
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When you make this Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole, leave a comment down below! 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℉/177℃.
- 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!
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