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Eggs Benedict Croissant Casserole

A delightful combination of buttery croissants, creamy hollandaise sauce, and rich eggs, perfect for brunch or special gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 6 large croissants, torn into pieces Stale croissants work great.
  • 8 large eggs
  • 2 cups milk
  • 1 cup shredded cheese (Swiss or cheddar) For extra flavor.
  • 1 cup diced Canadian bacon or ham Or your favorite protein.
Toppings
  • 1 cup hollandaise sauce Store-bought or homemade.
  • to taste salt and pepper
  • Fresh parsley or chives for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a large oven-safe baking dish with butter or cooking spray.
  3. Spread the torn croissant pieces evenly across the bottom of the dish.
  4. Sprinkle the diced Canadian bacon over the croissant pieces.
  5. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  6. Pour the egg mixture uniformly over the croissant and bacon layers, allowing the croissants to soak up the mixture.
  7. Sprinkle the shredded cheese on top of the casserole.
Baking
  1. Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
  2. Once it's out of the oven, drizzle your favorite hollandaise sauce over the top.
  3. Sprinkle with chopped parsley or chives before serving.

Notes

Perfect for brunch, breakfast, or quick weeknight dinners. Store leftovers in an airtight container in the refrigerator for up to three days.