Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole

overhead shot of savory breakfast casserole on white napkin with flowers, a plate, and a knife around on marble surface.

Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole

The ultimate breakfast casserole! This Cheesy Bacon, Kale, Mushroom, and Croissant Breakfast Casserole is simple to make, rich, buttery, flavorful, and oh-so delicious.

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 50

Standing Time: 20

Total Time: 1 35

Servings: servings

Calories: 404kcal

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

How To Store: Once this is baked and cooled, you can store this casserole, covered, in the fridge for up to 2 days. To reheat it, you can either place the casserole in the oven for 10-15 minutes (or until fully reheated), or cut off a slice, place it on a plate, and microwave it for 30 seconds – 1 minute, or until reheated.

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