Looking for a breakfast that feels a little special but couldn’t be easier to make? This Bacon Croissant Breakfast Casserole checks all the boxes. Flaky croissants, creamy eggs, melty cheese, and crispy Hempler’s Center Cut Bacon come together in one simple dish that’s perfect for weekends, holidays, or feeding a crowd.
Made with thick-cut, naturally smoked Hempler’s Center Cut Bacon, this casserole delivers big, savory flavor in every bite—without a lot of prep. Assemble it ahead of time or bake it fresh in the morning and be warned: it’s guaranteed to disappear fast.
Ingredients
6–8 croissants, torn into large pieces (slightly stale works best)
8 slices Hempler’s Center Cut Bacon, cooked and chopped
8 large eggs
2 cups milk (whole or 2%)
1 ½ cup shredded cheese (cheddar and mozzarella)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
Optional: 2–3 green onions, sliced
Instructions
Cook the Hempler’s Center Cut Bacon until crispy. Let cool slightly, then chop into bite-sized pieces.
Grease a 9x13-inch baking dish. Add the torn croissants evenly across the bottom. Sprinkle the chopped bacon and cheese over the top.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Pour the egg mixture evenly over the croissant mixture, pressing down gently so everything soaks it up.
Let the casserole sit for 15–20 minutes (or cover and refrigerate overnight for an easy make-ahead option).
Preheat the oven to 350°F. Bake uncovered for 35–40 minutes, or until the center is set and the top is golden brown.
Let cool for 5–10 minutes before serving. Top with sliced green onions if using.