Croissant Breakfast Casserole
A savory make-ahead breakfast casserole made with buttery croissants, eggs, sausage, cheddar cheese, green onions, and a creamy custard.
Equipment
- 9x13-inch baking dish
- Large skillet
- large mixing bowl
- whisk
- spatula
- measuring cups and spoons
Ingredients
Ingredients
- 6 large croissants torn into bite-sized pieces
- 1 lb breakfast sausage
- 8 large eggs
- 1.5 cups whole milk
- 0.5 cup half-and-half or cream
- 2 cups shredded cheddar cheese divided
- 0.25 cup green onions sliced
- 1 tbsp Dijon mustard
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- butter or baking spray for greasing the dish
Instructions
- Grease a 9x13-inch baking dish with butter or baking spray.
- Tear the croissants into bite-sized pieces and spread them evenly in the baking dish.
- Cook the breakfast sausage in a large skillet over medium heat until browned and fully cooked.
- Drain off excess grease from the sausage.
- Sprinkle the cooked sausage over the croissant pieces.
- Sprinkle most of the shredded cheddar cheese over the sausage and croissants, saving some for the top.
- In a large bowl, whisk together eggs, whole milk, half-and-half or cream, Dijon mustard, garlic powder, paprika, salt, and black pepper.
- Pour the egg mixture evenly over the croissants.
- Press the croissants down gently so they soak up the custard.
- Sprinkle the remaining cheese and sliced green onions over the top.
- Let the casserole sit for 20 minutes, or cover and refrigerate overnight.
- Heat the oven to 350°F.
- Bake uncovered for 40–50 minutes, until the casserole is puffed, golden, and set in the center.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Day-old croissants work best because they soak up the custard without getting too soft. If using very fresh croissants, toast the pieces for a few minutes before assembling.