Vegetable Croissant Breakfast Casserole

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Sometimes I find that breakfast dishes don’t contain enough vegetables.

With bacon, sausage and eggs, I can easily get my fill of protein before the day gets started. But what if I wants a few colorful veggies thrown into the mix?

Vegetable Croissant Breakfast Casserole

Vegetable Croissant Breakfast Casserole

Vegetable Croissant Breakfast Casserole

This Vegetable Croissant Breakfast Casserole is for people like me who are desperately looking to squeeze in a few more vegetables at breakfast. It’s easily one of my favorite breakfasts because it’s not super sweet. The savory cheese mixed with greens like broccoli and spinach and combined with sun dried tomatoes makes a flavor combination that’s really delightful and will make you want to eat this every morning.
Vegetable Croissant Breakfast Casserole
Vegetable Croissant Breakfast Casserole
Aside from the greens and the sun dried tomatoes, I used croissant bread to make this beautiful dish. I really wanted a bread that would be firm but soak up the egg mixture well. The croissants do all that and add a touch of buttery sweetness that compliments everything and pulls the fish together as one cohesive meal.

Due to its savory nature, this dish could easily pass for lunch or dinner in addition to breakfast and it makes an outstanding brunch dish when you’re looking to serve up something special and different to friends and family.

Find the full recipe below and let me know your thoughts! I would love to hear if you decide to make this too!
For more breakfast recipes, click here. For more breakfast casseroles, click here.
Vegetable Croissant Breakfast Casserole
Vegetable Croissant Breakfast Casserole

5 from 12 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Vegetable Croissant Breakfast Casserole
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill: 2 hours
Total Time: 45 minutes
Servings: 8
Author: Rachel Quenzer


  • 6 croissants sliced
  • 6 eggs
  • 3 cups of fresh spinach
  • 3 cups of milk
  • 2-2 1/2 cups sun-dried tomatoes dried and chopped
  • 1/2 cup of butter melted
  • 12 oz of broccoli
  • 8 oz goat cheese
  • 2 Tbsp. olive oil
  • 4 green onions chopped
  • Salt and pepper to taste


  • Grease your casserole pan with your olive oil. 
  • Add one layer of croissants to the pan. Use about half of your slices. 
  • Layer in the spinach and broccoli.  
  • Layer in half of the sun-dried tomatoes, green onion and goat cheese.
  • Add a second layer of bread
  • Add the rest of your sun-dried tomatoes and goat cheese. 
  • Top with the rest of the green onions. 
  • Mix together your eggs, butter and milk. 
  • Pour mixture over the casserole and make sure all of the croissant pieces get covered by the egg mix. 
  • Chill for 2 hours. 
  • Preheat the oven to 350 degrees and cook for 30 -40 minutes. 
  • Let cool for 5 minutes and then serve. 

Vegetable Croissant Breakfast Casserole

Vegetable Croissant Breakfast Casserole


  1. Oh my goodness that sounds absolutely amazing! I am always looking for great ideas for breakfast something other than waffles and eggs. This looks like I need to try it.

  2. I am admittedly not a fan of goat cheese but this sure is a pretty casserole! I love how vibrant the veggies are in it!

  3. This looks so good! I’m not a morning person, but I love having breakfast food for dinner. I think my family would love this too.

  4. Wow, This is so delicious perfect for the diet and for the vegetarian this is so healthy and tasty. Thanks for this wonderful recipe.

  5. This looks so good and delicious. I think that I’ll have to put this on my radar for making breakfast in the morning!


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