Baked Gruyère and Croissant Brunch Casserole with Asparagus and Halloumi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A rich and savory brunch casserole featuring flaky croissants, nutty Gruyère, tender asparagus, and salty grilled halloumi, perfect for a celebratory Mother’s Day meal. This french-inspired brunch ready in about 65 minutes combines shredded Gruyère cheese, large eggs, whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, day-old, torn into 2-inch pieces large croissants
• 1 bunch (about 12 spears), trimmed and cut into 1-inch pieces asparagus spears
• 8 oz, sliced into 1/2-inch thick pieces halloumi cheese
• 1 cup, shredded Gruyère cheese
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp sumac
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil
• 2 tbsp, for garnish chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 350°F. Toss 1 bunch trimmed asparagus pieces with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet and roast for 10 minutes until tender but still crisp.
2. Step 2: While asparagus roasts, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced halloumi cheese and grill for about 2 minutes per side until golden and slightly crispy, then remove to a paper towel-lined plate.
3. Step 3: In a large bowl, whisk together 6 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 tsp sumac, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Step 4: Grease a 9x13-inch baking dish with butter or oil. Layer the torn 4 large croissants evenly in the dish, then scatter the roasted asparagus and grilled halloumi over the croissants, followed by 1 cup shredded Gruyère cheese.
5. Step 5: Pour the egg and milk mixture evenly over the layered ingredients, pressing down gently to soak the croissants. Let sit for 10 minutes to absorb.
6. Step 6: Bake uncovered for 35-40 minutes until the custard is set and the top is golden brown. Remove from oven and let rest for 5 minutes.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving warm.