Everything Bagel Croissant Bake
I had a Costco bag of croissants and no plan for them. This is what happened. Torn croissants soaked in a blended egg custard with cream cheese, bacon, everything bagel seasoning, and gruyere melted on top. It tastes like a really good brunch spot made it. You made it in one dish with five minutes of effort.
The greek yogurt is what makes the custard creamy without being heavy. It blends completely smooth so there’s no texture, no tang, just a richer, more custardy base than a regular egg bake gives you. Cottage cheese works the same way if that’s what you have. Make it the night before. Bake it in the morning..
Why You’ll Love This Everything Bagel Croissant Bake
This is the kind of dish that looks like you really tried. Golden on top, custardy in the middle, everything bagel flavor all the way through — and the actual effort was maybe five minutes. The Greek yogurt custard blends completely smooth, so there’s no texture, no tang, just a creamy, high-protein base that soaks into every piece of croissant while it bakes. It’s got the same dump-and-bake idea as my Viral Dumpling Bake, but for brunch.
The real move is making it the night before. Assemble everything, cover it, put it in the fridge, and bake it in the morning while everyone is still in pajamas. The croissants soak up even more of the custard overnight which honestly makes it better. If you’re looking for something sweet to round out the spread, my McGriddle Sheet Pan Pancakes do the same make-ahead thing and the two together cover the whole table.
Ingredients You’ll Need
- Costco croissants or any croissants: The buttery layers are what make this work. They soak up the custard and stay slightly crispy on the outside. Day-old croissants are actually better here because they absorb more evenly without getting mushy.
- Greek yogurt: The base of the custard alongside the eggs. Blends completely smooth and adds creaminess and protein without changing the flavor. Full fat gives you the best texture. Cottage cheese works as a swap if that’s what you have on hand.
- Eggs: Six eggs gives you enough custard to coat everything and set up properly in the oven.
- Milk: Any milk works. More milk means a looser custard, less means a denser one. Adjust to what you like.
- Cream cheese: Cut into small cubes and tucked throughout the dish. It melts into little pockets while it bakes. That’s the best part.
- Pre-cooked bacon: Already done, already crispy, zero extra effort. Crumble it straight from the package. It crisps up further in the oven.
- Everything bagel seasoning: Be generous. This is the whole flavor profile of the dish. It goes on top so it toasts slightly while baking and seasons every bite.
- Dijon mustard: One tablespoon blended into the custard. You won’t taste it directly but it adds a depth that makes people ask what’s in it.
- Garlic powder, onion powder, smoked paprika: The supporting flavor base. They make the everything bagel seasoning taste like it’s coming from inside the dish instead of just sitting on top.
- Shredded gruyere or sharp cheddar: Goes on top and melts into a golden layer. Gruyere melts cleaner and pairs better with the everything bagel seasoning. Sharp cheddar works great too.
- Fresh chives and hot honey: The finish. The hot honey cuts through the savory and ties everything together. Don’t skip it.
Recipe Variations
- Swap the protein: Ham, turkey bacon, or cooked sausage all work. Leave the meat out entirely and add sautéed mushrooms or spinach for a vegetarian version.
- Cottage cheese instead of greek yogurt: Same amount, same method. Blend it completely smooth and it works identically. The flavor is slightly more neutral.
- Change the cheese: Mozzarella, white cheddar, or fontina all melt well. A mix of gruyere and parmesan is especially good if you want something sharper.
- Add vegetables: Roasted red peppers, baby spinach, or sliced green onions tucked between the croissant pieces add color without changing the core recipe.
How to Make This Everything Bagel Croissant Bake
Step 1: Preheat your oven to 375°F and grease a 9×13 baking dish.
Step 2: Tear the croissants into roughly three-inch chunks and scatter them in the dish.
Step 3: Tuck the cream cheese cubes throughout and scatter the crumbled bacon over everything.
Step 4: Add the eggs, greek yogurt, milk, dijon, garlic powder, onion powder, smoked paprika, salt, and pepper to a blender. Blend until completely smooth, at least 60 seconds.
Step 5: Pour the custard evenly over the croissants and press everything down. Let it sit for five minutes.
Step 6: Top with shredded cheese and a generous layer of everything bagel seasoning.
Step 7: Bake 30 to 35 minutes until the top is golden and the center is just set with a very slight wobble.
Step 8: Rest five minutes then finish with fresh chives and hot honey.
Recipe Tips
- Blend the custard for a full 60 seconds. Thirty seconds leaves tiny bits of texture. A full minute gives you something completely smooth that soaks into the croissants properly.
- Press the croissant pieces down after pouring the custard and let them sit for five minutes before baking. This is the difference between an evenly custardy bake and dry pieces on top with soggy ones on the bottom.
- Day-old croissants work better than fresh. Fresh ones are too soft and can get mushy in the center. If yours are fresh, leave them out on the counter for an hour first.
- If the top is browning before the center sets, cover loosely with foil for the last ten minutes.
- Let it rest five full minutes before cutting. The custard keeps setting as it cools and you’ll get clean portions instead of a pile.
How to Serve
This works as the main dish for Easter brunch alongside fresh fruit and a simple green salad. It also pairs well with my McGriddle Sheet Pan Pancakes if you want something sweet on the table too.
Leftovers reheat well all week. Portion into containers and microwave for 90 seconds or reheat in the oven at 325°F covered loosely with foil for ten minutes if you want the edges crispy again.
If you’re here from the Half-Assed Meals series, episode two is the one-bowl blender banana bread. You might also love my McGriddle Sheet Pan Pancakes for another easy brunch, my Viral Dumpling Bake for a dump-and-bake weeknight meal, or my Feta Tomato Pasta when you need dinner in 30 minutes.
Storage and Make Ahead Tips
Make-ahead: Assemble through step six, cover tightly, and refrigerate overnight. Pull it out 30 minutes before baking. The croissants will have soaked up even more custard overnight which makes it better.
Fridge: Airtight container, up to four days.
Reheating: Microwave for 90 seconds or oven at 325°F covered with foil for ten minutes.
Freezer: Cool completely, wrap tightly, freeze up to two months. Thaw overnight in the fridge and reheat in the oven.
Each serving has approximately 24 to 28 grams of protein depending on portion size. It’s a brunch dish that actually keeps you full, which is not something most brunch dishes can say.
Recipe FAQs
No. Once it’s blended smooth with the eggs and milk and baked with the everything bagel seasoning and cheese, it’s completely undetectable. What it gives you is a creamier, richer custard than eggs and milk alone.
Yes, and it’s actually better that way. The croissants soak up more of the custard overnight which makes the finished dish more cohesive. Assemble everything, cover it, refrigerate overnight, pull it out 30 minutes before baking.
Costco croissants are ideal. Day-old croissants from any grocery store bakery section also work well. Avoid the small refrigerated tube croissants. They don’t have enough structure and turn mushy.
Cook it first if so. Raw bacon won’t render fully in 30 to 35 minutes and the fat can make the dish greasy. Pre-cooked bacon from the store is genuinely the easier and better option.
Cover with foil and bake in five-minute increments until just set with a slight wobble. Every oven is different and a deeper dish takes longer than a shallower one.
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Everything Bagel Croissant Bake
Ingredients
- 6 croissants torn into chunks
- 4 oz cream cheese cut into small cubes
- 6 eggs
- ½ cup milk any kind
- ½ cup greek yogurt full fat recommended; cottage cheese works as a swap
- 6 strips store bought pre-cooked bacon crumbled
- 2 tbsp everything bagel seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp dijon mustard
- ½ cup shredded gruyere or sharp cheddar
- salt and pepper to taste
- fresh chives and hot honey to finish
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Tear croissants into roughly three-inch chunks and scatter in the dish.
- Tuck cream cheese cubes throughout and scatter crumbled bacon over everything.
- Add eggs, greek yogurt, milk, dijon, garlic powder, onion powder, smoked paprika, salt and pepper to a blender. Blend until completely smooth, at least 60 seconds.
- Pour custard evenly over croissants and press everything down. Let sit five minutes.
- Top with shredded cheese and a generous layer of everything bagel seasoning.
- Bake 30-35 minutes until top is golden and center is just set with a slight wobble.
- Rest five minutes then finish with fresh chives and a drizzle of hot honey.
Notes
- Day-old croissants work better than fresh. If yours are fresh leave them out on the counter for an hour first.
- Blend the custard for a full 60 seconds for the smoothest result.
- Make-ahead: assemble through step six, cover tightly, refrigerate overnight. Pull out 30 minutes before baking.
- Cottage cheese can be swapped 1:1 for the greek yogurt.
- Hot honey is optional but highly recommended.
