Easy 20 Minute Croissant Breakfast Casserole
Simple but sophisticated, this easy croissant breakfast casserole is perfect for breakfast or brunch. Made with just 5 ingredients, this croissant breakfast recipe is as simple as assemble and bake. It comes together in just 20 minutes with a presentation nice enough to impress any guest and sure to be your new favorite.
This croissant breakfast recipe is also a great way to perfectly cook several eggs at a time, without scrambling them or making an omelette. I know that when I’m cooking breakfast for several people I don’t always want to be at the stove individually frying eggs, so this is a great alternative.
If you are looking for an overnight casserole version, check out my hash brown overnight breakfast casserole or French toast casserole.
What You’ll Need for This Croissant Breakfast Bake (and Substitutes)
These skillet-baked eggs are made with just 5 ingredients! Buttery, flaky croissants fresh from the bakery section of the grocery store are the best option! Top that with eggs and cherry tomatoes (I use yellow cherry tomatoes, which are little sweeter than the popular red variety, but red works just fine).
I also use prosciutto, but if you don’t have prosciutto on hand, you can easily replace it with deli ham, fully cooked breakfast sausage or fried bacon.
And what cheese do I use? While the flavors of prosciutto and parmesan pair together well, you can also use a soft gouda, gruyere, mozzarella, or cheddar cheese in this recipe.
Any fresh herbs, dried herbs, or green onions, will work with these baked eggs so feel free to adjust according to your flavor preferences.
Make 20-Minute Croissant Breakfast Casserole Recipe
The great thing about these skillet-baked eggs is how easy they are to prepare! You just need about 5 minutes to assemble the casserole and 10 to 20 minutes of bake time before breakfast is served.
- Preheat the oven to 375 F and prepare the pan by greasing with a bit of olive oil or nonstick cooking spray.
- Assemble the breakfast casserole. Cut the croissant in half and place croissant pieces in the baking dish, then pour the egg mixture on top of the croissants. Add the cherry tomatoes then top with shredded cheese all over. Finish by tucking in the prosciutto and arranging the thyme.
- Bake. Place on the middle oven rack and bake until the croissants are golden brown and the eggs are set to your liking, about 10 to 20 minutes.
- Serve. Top with salt and pepper and serve immediately.
How Long Does It Take To Cook Baked Eggs?
The cooking time for this croissant breakfast recipe will depend on how you like your eggs. For a runny yolk, you’ll only need to bake this for about 10 minutes and can remove the pan from the oven as soon as the whites have set. For a firmer yolk, allow a few extra minutes. I’ve found that even for fully cooked eggs with a hard yolk, you only need a maximum of 20 minutes.
I recommend keeping an eye on your eggs at around the 8-minute mark, especially if you like a soft yolk.
How to Store Leftovers
This croissant breakfast casserole with prosciutto is best when served immediately. This is especially true if you like your eggs undercooked. That said, you can refrigerate this skillet breakfast bake for up to 3 days. Store in an airtight container and reheat completely in the oven, or airfryer. The microwave works, but can make for rubbery croissants if you over do it.
A word of caution – do not freeze this breakfast casserole. It’s best to enjoy it fresh every time. The croissant will not taste good after defrosting, and soft eggs will not have the right texture if frozen and defrosted.
This dish is quick and easy to make, so whipping it up fresh is no problem at all. This sweet croissant breakfast casserole is the best breakfast casserole and is sure to become one of your favorites as well.
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20 Minute Easy Croissant Breakfast Casserole
Ingredients
- 4 croissants (halved)
- 4 eggs
- 8 yellow cherry tomatoes (halved)
- 1 cup parmesan cheese (grated)
- 4 slices prosciutto
- 4 fresh thyme sprigs
- Sea salt and black pepper
Instructions
- Preheat the oven to 375 F / 190 C.
- Lightly oil the bottom and sides of a standard 10.25" cast iron pan.
- Cut croissants in half and arrange around the bottom of the cast iron pan. Crack eggs and drop directly onto croissants, spacing them out as needed. Add cherry tomatoes and parmesan cheese, then tuck in the prosciutto and arrange thyme sprigs on top.
- Place cast iron on a baking tray and bake in the middle of the oven for about 10 – 20
minutes depending on how you want your eggs. - Remove and serve immediately with sea salt and fresh grounded pepper.
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Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
This Breakfast makes me want to throw up
Hi Linda!
Thanks for adding to the conversation. I highly recommend avoiding breakfasts that make you want to throw up, including this one.
Kindly,
Renee
My family loved this! Made it for a mother’s day brunch and it was demolished.
does anyone have a suggestion on how to reheat leftovers?
I haven’t had leftovers, but my guess is that they would reheat well in the airfryer on the bake or reheat setting. It may also do well to heat in a covered skillet over a low flame.