Croissant Breakfast Casserole with Leeks, Bacon, and Gruyère

This Croissant Breakfast Casserole with Leeks, Bacon, and Gruyère is everything you want in a springy, savory breakfast bake — buttery croissants, sautéed leeks, crispy bacon, and plenty of melty cheese all baked into a creamy, custardy dish that’s perfect for Easter morning (or any brunch, really). It’s rich but balanced, thanks to a little Dijon, smoked paprika, and an optional splash of white wine. Assemble it the night before and just pop it in the oven in the morning — easy and absolutely delicious!

Ingredients:

• 6 large (or 8 small) croissants, torn into chunks

• 2 large leeks (white and light green parts), halved, cleaned, and thinly sliced

• 1 lb thick-cut bacon, chopped

• Salt and pepper, to taste

• ½ tsp Calabrian chilies or red pepper flakes (optional)

• 4–6 cloves garlic, minced (to taste)

• ⅓ cup white wine (optional), to deglaze

• 8 large eggs

• 2 cups whole milk

• 1 tbsp Dijon mustard

• 1 tsp smoked paprika

• Dash of nutmeg (optional)

• 6–7 oz Gruyère cheese, freshly shredded

• 4 oz sharp white cheddar cheese, freshly shredded

• 1 tsp hot sauce

• Chives and more hot sauce, for topping

Instructions:

1. Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and discard all but 1–2 tbsp of bacon fat.

2. Add sliced leeks to the pan with a pinch of salt, pepper, and Calabrian chilies. Cook until softened and lightly golden, about 8–10 minutes.

3. Deglaze the pan with white wine or water, scraping up any browned bits.

4. Add garlic and cook for another minute. Remove from the pan and let cool slightly.

5. In a large bowl, whisk together eggs, milk, Dijon, smoked paprika, nutmeg (if using), hot sauce, and a big pinch of salt and pepper. Add the cooked bacon, sautéed leeks, and most of the cheese (reserve about ½ cup to top). Stir to combine.

6. In an even larger bowl, add the torn croissants and pour the egg mixture over the top. Toss gently to coat, then transfer to a greased 9x13-inch baking dish.

7. Top with the reserved cheese. Cover with foil and refrigerate for at least 30 minutes, or up to overnight. (If chilling overnight, let the casserole sit at room temperature for 30 minutes before baking.)

8. Preheat oven to 350°F. Bake covered for 30 minutes, then uncover and bake for another 30 minutes, until puffed and golden with no jiggle in the center. Let rest 5–10 minutes before serving.

9. Top with fresh chives and a few dashes of hot sauce, if desired. Enjoy!

   
   

Prep time: 25 minutes (plus 30 minutes to overnight chill time)

Cook time: 60 minutes

Total time: 1 hour 25 minutes (not including chill time)

Servings: 6–8