Make a savory croissant casserole with pesto, sun dried tomatoes, and mozzarella for your next brunch party! This easy and tasty breakfast recipe is a great meal to serve a crowd.

WHY I MADE THIS EASY CROISSANT CASSEROLE

I know that you guys love to see my crowd-pleasing recipes (like these Rosemary Focaccia Muffins, yum) and so do I! I made a resolution this year that I would host more people over at my apartment more often, because I cooking for others and spending time with them

And dinner parties are great, but what about brunch parties? I know I’m not the only one who goes crazy for an eggs benny.

So, I wanted to come up with a brunch recipe that I could serve to my six friends who I’d invited over, and that’s when I got this idea–croissant casserole. Because, (obviously), doesn’t everyone love croissants? Yes.

I love this croissant bake recipe because not only is it a crowd-pleaser, but you can prep it ahead of time and bake it when you’re ready. That way, you have one less thing to worry about when it’s time to host brunch. And we love an efficient recipe, don’t we?

Perfect for parties, Easter, or the holidays, let me show you just how delicious and easy this croissant casserole is to make for your next get-together!

MY EASY CROISSANT CASSEROLE RECIPE

The flavors in this recipe were heavily inspired by the fact that I had a BUNCH of fresh basil on hand from the farmer’s market and really wanted to make pesto with it. I love the combination of pesto + sun dried tomato + mozzarella so, of course, all those ingredients had to come together for this croissant bake.

The full recipe instructions are in the recipe card below, but here’s the gist of it:

• Cook the veggies: Add the olive oil, spinach, sun dried tomatoes, shallot, and garlic cloves to a medium skillet and cook until the spinach is wilted and the veggies are crisp yet tender.
• Prepare the croissants: Slice the croissants in half lengthwise. Evenly spread the pesto on the bottom half of the croissants, and top with the cooked veggies. Sprinkle the mozzarella on top of the veggies.
• Whisk the eggs: Whisk the eggs together with milk and seasonings until the mixture is fully combined.
• Pour the egg mixture on top of the croissants: The tops of the croissants shouldn’t be completely covered. Dip a brush into the egg mixture and lightly brush the exposed tops of the croissants. Refrigerate for at least one hour, or up to overnight.
• Bake the croissant casserole: Let the pan come to room temperature. Bake the croissant casserole for 30 minutes. Remove the foil and cook for 10-15 minutes more, or until the croissant tops are golden.

PESTO CROISSANT BAKE KEY INGREDIENTS

• Spinach: We love leafy greens! And spinach and basil are already such a great combination. The spinach gets cooked down with the sun dried tomatoes, shallot, and garlic to create a delicious vegetarian filling for our croissants.
• Sun Dried Tomato: This pesto croissant bake would be nothing without some juicy sun dried tomatoes! They get cooked along with the spinach, shallot, and garlic, and then topped with mozzarella cheese, too. It sounds like a lot but this comes out perfectly!
• Pesto: I used my favorite Homemade Pesto Without Pine Nuts recipe for this croissant casserole (highly recommend)! Of course, you can use store bought pesto instead. The pesto will be spread on the inside of the croissants and it iss so, so good with the spinach, sun dried tomato and mozzarella combo.
• Mozzarella: I used low-moisture mozzarella cheese for this recipe (yup, straight from the bag). It pairs so good with the other ingredients in this recipe, but you could also use an alternative like sharp white cheddar, colby jack, provolone, or swiss. Whichever white cheese you prefer–the meltier, the better!
• Eggs: Every great breakfast casserole needs the creamy, custardy addition of eggs to add an omelette-like richness along with the croissants. And I like to tell myself that I’m also getting my protein in along with the carbs and veggies.
• Croissants: This recipe is the best way to use up any of your leftover croissants. I love those dozen Costco croissants as much as the next Costco girlie, but sometimes twelve croissants is just too much, and you always have a few leftover. And that’s when you make this croissant casserole recipe. Stale croissants are ideal for this recipe! They don’t get as mushy as fresh croissants. If you have fresh croissants that haven’t gone stale quite yet, you can just leave the croissants out uncovered at room temperature for a 1-2 days before using in this recipe.

HOW LONG DOES THIS CROISSANT CASSEROLE TAKE TO MAKE?

This croissant bake recipe doesn’t have a ton of steps, but resting time does need to be taken into consideration. On the short end, this recipe will take about 2-3 hours before you dig into your baked croissants.

The croissant bake will need to rest in the fridge in the egg and milk mixture for at least 1 hour, or up to overnight, before baking. Bring the baking pan back to room temperature before placing it in the oven to make. We do this because placing a cold pan in a hot oven can cause your pan to shatter (yikes).

As far as prep time goes, expect to spend about 20 minutes prepping the ingredients. The croissant casserole will bake for about 40-45 minutes on top of that. So, to break it down:

• Prep time: 20 mins
• Bake time: 40 minutes
• Resting time: 1 hour

HOW TO STORE THIS CROISSANT BAKE?

If you have any leftovers, place them in an airtight container and store in the fridge for up to 3 days.

Leftovers are really easy to reheat in the microwave, but if you want to get the croissants crispy again then reheat leftovers in a 350 F oven for about 15-20 minutes.

Again, make sure the container reaches room temperature before placing it in the oven, or else you risk cracking the container.

PESTO CROISSANT CASSEROLE FAQ

1. Can I make this recipe ahead of time?

Yes! This casserole is ideal for prepping ahead of time. You can assemble it up to 24 hours in advance and store it in the refrigerator. Just be sure to let it come to room temperature before baking.

2. What type of croissants should I use?

Use slightly stale store-bought croissants—they hold up better when soaked in the egg mixture. If you’re using fresh croissants, you can dry them out slightly in a 300°F oven for 5–10 minutes.

3. Can I make this dairy-free?

Absolutely. Just use a non-dairy milk (like almond, oat, or soy milk) and vegan shredded cheese. Make sure your pesto is also dairy-free, as some store-bought versions contain Parmesan.

4. My eggs look a little jiggly—how do I know when it’s done?

A slight jiggle in the center is okay—the eggs will continue to set as it cools. The top should be golden brown and puffed up slightly. If you’re unsure, insert a knife in the center; it should come out mostly clean.

5. Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out all excess moisture from the frozen spinach before cooking, or the casserole will be watery.

6. How long will leftovers keep?

Stored in an airtight container in the fridge, leftovers will keep for about 3 days. Reheat in the microwave or oven until warmed through.

7. What’s the best way to serve this?

This dish is perfect for brunch, holiday mornings, or a savory breakfast-for-dinner option. Serve it with a simple green salad or fruit on the side.

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