Cheesy Breakfast Casserole

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. Every bite just melts in your mouth! SO. GOOD.

4 Quick Tips For This Cheesy Breakfast Casserole

01 Be sure to coat the bread ENTIRELY with the custard.

02 The ingredients must be at room temperature!

03 Make sure the bread has absorbed the custard before baking.

04 You may need to cover this while baking to prevent over-browning.

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Sauté bacon until crisp. Use a slotted spoon to remove bacon from pan. Drain on paper towels. Set aside.


Add onion, mushrooms, and garlic to pan. 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 let 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.


Pour into prepared pan. Bake for 50 minutes, or until set, covering with foil the last 10 minutes of baking if necessary.


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