Zesty Layered Croissant Sandwich Casserole Recipe

Sunday mornings in my house usually mean a scramble for coffee, but lately, I’ve found peace in prepping breakfast the night before.

This Layered Croissant Sandwich Casserole combines the buttery flake of a pastry shop with the heartiness of a hot meal.

What Makes This Layered Croissant Sandwich Casserole a Keeper for Years to Come

You get all the satisfaction of individual hot sandwiches without standing over a griddle flipping them one by one.

The egg custard soaks into the nooks of the torn pastry, creating a texture that is soft in the middle but crisp on top.

It works beautifully for holiday brunches because you can assemble everything while the coffee brews and the oven preheats.

If you enjoyed this savory start, try my Easy Creamy Apple Banana Smoothie for a fresh side, and the Easy Peach Cobbler Cookie is a perfect sweet finish.

Everything You Need for Perfect Layered Croissant Sandwich Casserole

Here is the simple shopping list you will need to gather:

• Croissants: Day-old croissants work best as they absorb the liquid without disintegrating.
• Deli Turkey or Beef Bacon: I use thinly sliced roast turkey or crispy beef bacon for the savory protein layer.
• Swiss Cheese: Slices of Swiss or Gruyere melt beautifully and add a nutty flavor profile.
• Eggs: Large eggs form the base of the custard that binds the casserole together.
• Milk and Heavy Cream: A mixture of both creates a rich, silky texture for the filling.
• Dijon Mustard: A small amount whisked into the eggs adds a subtle tang that cuts through the richness.
• Green Onions: Freshly chopped onions provide a bright, sharp contrast to the cheese.
• Seasonings: Garlic powder, salt, and black pepper round out the savory flavors.

My Method for Layered Croissant Sandwich Casserole

Let’s get cooking and fill the kitchen with amazing smells.

1. Grease a 9×13 inch baking dish lightly with butter or non-stick spray and preheat your oven to 350°F (175°C).
2. Slice the croissants in half horizontally, then cut them into large, bite-sized pieces.
3. Place half of the croissant pieces in the bottom of the prepared baking dish to form the bottom crust.
4. Layer the deli turkey (or cooked beef bacon) and cheese slices evenly over the bottom layer of croissants.
5. Top with the remaining croissant pieces, arranging them to cover the cheese and meat layer.
6. Whisk together the eggs, milk, cream, Dijon mustard, garlic powder, salt, and pepper in a large bowl until smooth.
7. Pour the egg mixture evenly over the entire casserole, gently pressing down with a spatula to ensure the bread soaks up the liquid.
8. Bake for 40-45 minutes until the center is set and the tops of the croissants are deep golden brown.

My Layered Croissant Sandwich Casserole Secrets

Day-old pastry actually holds its shape better than fresh ones when soaked in the egg mixture.

To prevent the top from browning too quickly before the center sets, I tent a piece of foil over the dish halfway through baking.

I always use beef bacon or turkey instead of traditional pork to add a smoky depth that pairs perfectly with the sharp Swiss cheese.

Best Ways to Enjoy Layered Croissant Sandwich Casserole

A simple fruit salad or sliced melon cuts through the richness of the melted cheese and buttery pastry layers perfectly.

I like to serve this hot right out of the oven with a sprinkle of fresh chives or parsley for a pop of color.