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Brooklyn-inspired Loaded Bacon, Egg, + Cheese Casserole
5 from 16 votes

Brooklyn-inspired Loaded Bacon, Egg, + Cheese Casserole

When it comes to breakfast, this Brooklyn-inspired Loaded Bacon, Egg, + Cheese Casserole is the epitome of an evolutionary dish. Not only is it super easy to make (all in one dish), but it comes jam-packed with a ton of savory flavor----the absolute Brooklyn way! A crispy croissant base topped with a layer of bacon, spinach, arugula, tomatoes, and a creamy well-seasoned egg mixture. The perfect breakfast, brunch, or entree for any day.

Course: Breakfast, Brunch, Main Course
Keyword bacon, baked, breakfast, cheese, classic, easy, eggs, fall recipe, fluffy, food, healthy, homemade, indulge, new york, plant-based, recipe, savory, southern, spinach, traditional
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Creator Shanika | Orchids + Sweet Tea


  • 16 medium Croissants, chopped (See Notes!)
  • 1 cup chopped organic turkey bacon, cooked (That's about 8-10 slices)
  • 1 cup organic spinach
  • 1/2 cup organic arugula
  • 1-2 cups Organic Valley Mild Cheddar Cheese (See Notes!)
  • 10 large Organic Valley Eggs (See Notes!)
  • 1 cup Almond Milk
  • 1 cup halved organic grape tomatoes
  • 1 tsp black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1 Tbsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder


  1. To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.

  2. Next, add your chopped croissants into the baking dish and spread/toss around evenly.

  3. In a large bowl, whisk together the eggs, Almond milk, and seasonings, until well combined and smooth.

  4. Top the croissants with the egg mixture, generously covering all pieces. Then top with the spinach and arugula, tucking a few pieces in between the croissant pieces to ensure that they are well incorporated.

  5. Generously sprinkle the cheese on top and then the bacon, followed by the tomatoes. Top with a final layer of cheese, if preferred.

  6. Bake casserole for 20-25 minutes, until edges are golden brown (or slightly dark brown, if preferred) and cheese becomes bubbly.

  7. Remove from oven and let cool for 5 minutes or so. Cut into desired size squares.

  8. Enjoy a slice or two with your favorite beverage of choice----orange juice, coffee, or tea.

  9. Bon Appetite!

Tips | Notes:

CROISSANTS: You can use store-bought croissants from the bakery or make them yourself. Sally's Baking Addiction has an awesome recipe for Homemade Croissants on her blog.

ORGANIC VALLEY: For this Casserole, I used my usual go-to Organic Valley eggs as well as one of their line of cheeses---Mild Cheddar, instead of regular cheddar.

MAKE AHEAD: If you want to prep this recipe for the next day, simply pour all the ingredients in your baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Bake when ready to eat.

STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again.