Delicious breakfast casserole that is great for Sunday brunch or Christmas morning!

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.

  • Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.

  • Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.

Nutrition Facts

492 calories; protein 26.9g 54% DV; carbohydrates 24.1g 8% DV; fat 32g 49% DV; cholesterol 357.6mg 119% DV; sodium 1052.8mg 42% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2012
This casserole is delicious. I recommend only baking for 35 minutes. I found 50 to be too long. Thank you for the recipe. Read More
(19)

Most helpful critical review

Rating: 2 stars
03/12/2013
This was just alright I think it just needs a sauce maybe hollandaise? Read More
(10)
30 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/22/2012
This casserole is delicious. I recommend only baking for 35 minutes. I found 50 to be too long. Thank you for the recipe. Read More
(19)
Rating: 5 stars
01/25/2012
AWESOME! I made this for Christmas breakfast and EVERYONE loved it. I made it again on New Years morning from memory (it's pretty easy) and left out a couple things on accident. The original is perfect! Read More
(16)
Rating: 2 stars
03/12/2013
This was just alright I think it just needs a sauce maybe hollandaise? Read More
(10)
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Rating: 5 stars
04/07/2012
Delicious can't wait to make it again. Read More
(6)
Rating: 5 stars
12/31/2012
Big hit for Christmas brunch!! I left out the green onions (some people were not onion fans) used a lb. of smoked salmon cream instead of milk and baked at 350 for 50 minutes. A special dish (not your ordinary casserole) for a special day! Read More
(5)
Rating: 5 stars
12/02/2012
Made this dish today for Sunday brunch with my daughter....delicious but made a few changes...used red onion and added a teaspoon of red wine vinegar and a teaspoon of sugar when cooking the onions/garlic. Substituted shredded sharp cheddar instead of swiss and agree that it cooks up perfectly at between 25-30 minutes at 400 degrees. Would have been burned at 50...other than that it was delicious. I will make it again. Read More
(5)
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Rating: 5 stars
12/25/2012
I made this Christmas morning and it was delicious! I found the baking time was a bit too long and too high. I would recommend 40 mins on 375. The flavors really compliment each other. I will make this recipe again and again! Read More
(5)
Rating: 5 stars
12/27/2015
I made this for a holiday brunch with 8 guests. I changed the recipe a bit in addition to the 6 split croissants I add 2 or 3 more which I tore completely into little pieces. I layered as directed but added steamed asparagus only used shredded Swiss and mozzarella cheese which I didn't measure but it was at least a total of 3 cups cheese. I increased the smoked salmon to a full pound. I used 14 eggs and 3 extra egg whites 1 cup whole cream then decided that I should put about 1/2 cup milk to egg batter. I topped it all with the 6 croissant tops I reserved and let sit over night in the fridge. Next morning I let sit on counter for an hour to bring closer to room temp. I am only citing the changes I made all other ingredients stayed the same except I omitted any added salt. As others suggested I reduced cook time to 35 min at 400 degrees Fahrenheit. Oh my goodness!! It was delish! Everyone raved and had more than one serving. There was very little left over. We called it smoked salmon soufflé because it was so light yet rich! I'll have to seriously stick to my diet for a long time to make up for it but it was so worth it! Read More
(4)
Rating: 4 stars
01/20/2013
I've made this twice and everyone loved it! Try it with asparagus which goes well with salmon Read More
(4)
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