Croissant and Salmon Breakfast Casserole

A great breakfast casserole.


  • 8 croissants

  • 8 oz. Swiss cheese, grated

  • 4 oz. smoked salmon, chopped

  • 2 tbsp fresh chives or green onion, chopped

  • 10 large eggs

  • 3 cups of milk

  • Pinch of nutmeg

  • Salt and pepper


  • Butter a 9” x 13” baking dish or similar sized casserole
    Preheat oven to 350 °F
  • Slice the croissants in half as if you are making a sandwich, reserving the top halves. Cube the bottom halves and place in a large bowl.
  • Mix in the Swiss cheese, smoked salmon and chives. Set aside.
  • In a separate bowl, mix the eggs, milk, nutmeg, salt and pepper.
  • Add the egg mixture to the croissants, cheese and salmon, then spoon the combined mixture into the prepared baking dish.
  • Arrange the reserved croissant halves on top of the casserole and press them gently into the egg mixture to make sure they are moistened.
  • Bake for 45 to 50 minutes or until puffy and golden brown.

You can substitute ham or, if preparing vegetarian, mushrooms.

Serves 6 to 8

Submitted by Nancy Gray, Kingston, Ontario.