This sausage, egg, and cheese croissant breakfast casserole is a guaranteed hit that will become a family tradition! Stale croissants make great sponges for a delicious custard base. Breakfast sausage and some sharp cheddar bring in traditional breakfast flavors that everyone enjoys. My kids absolutely loved this and are already requesting it again! Perfect for breakfast, brunch, holidays, or lazy weekends.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Breakfast sausage – Like Jimmy Dean.
- Dehydrated onion – You can use dried onion flakes or powder.
- Mustard powder
- Garlic powder
- Croissants – These should be a couple of days old and a little stale so they soak up all of the delicious custard. Try buying a big pack, having sandwiches one night and then holding onto the rest for a few days until they get stale.
- Eggs
- Milk – Use whatever milk you like. Higher fat content will equal a richer custard, while lower will result in a slightly more eggy texture.
- Kosher salt
- Green Tabasco sauce – The green variety is less spicy than the red variety and goes particularly well with eggs. It doesn’t make the final dish spicy, just gives it a nice little kick of flavor.
- Green onions
- Sharp cheddar cheese – Freshly grated. I like using sharp cheddar here so you can actually taste the cheese flavor. Any cheese will work, but milder cheeses tend to kind of get lost in the mix of things.
How to Make a Sausage, Egg, & Cheese Croissant Breakfast Casserole
- To get started, crumble and brown some breakfast sausage. When the sausage is about half way cooked, add some dehydrated onion, dry mustard, and garlic powder. Continue cooking until cooked through.
- While the sausage is cooking, slice some croissants lengthwise and lay the bottoms in a greased 9×13″ pan.
- When the sausage mixture is done cooking, spread it over the croissant bottoms. Top with sliced green onions and cheddar cheese, then the croissant tops.
- In the jar of a blender, you’ll combine some eggs, milk, and green Tabasco sauce. Pour that mixture over everything, cover the pan tightly with foil, and refrigerate 6-8 hours or overnight.
- When ready to cook, bake the casserole, still covered in foil, for 30 minutes. You’ll then remove the foil and bake another 20-30 minutes until the cheese is bubbly and the top is golden brown. Let it rest out of the oven for a few minutes before digging in!
Storing and Other Tips
- Store completely cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- If you’d like a more traditional bread pudding type casserole, feel free to cut or rip your croissants into pieces instead of using them whole. Put half of them on the bottom, add the other ingredients as outlined in the recipe, and then top with the remaining half of croissant pieces.
Frequently Asked Questions
Can I add other things to this casserole?
Absolutely. Anything you might put in an omelet would go well in the filling. Just make sure you give veggies a quick sauté to remove moisture before assembling, otherwise it could affect the structure of the custard. If using frozen spinach, make sure it’s completely thawed and squeezed out before use.
Do I have to let it sit overnight?
Nope, you just want to give it plenty of time for the croissants to really soak up the custard mixture. I would say let it rest at least a couple of hours, and up to 12.
Can I double this recipe?
Sure! I would just make multiple pans with one recipe per pan. If possible, place on the same oven rack to ensure even baking. If you can’t do that, I recommend swapping places in the oven half way through cooking.
Sausage, Egg, and Cheese Croissant Breakfast Casserole
This overnight sausage, egg, and cheese croissant breakfast casserole is a surefire hit that will become a family tradition!
Servings servings
Ingredients
- 1 pound roll breakfast sausage
- 1 teaspoon dehydrated onion
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- 6 large stale croissants
- 4 large eggs
- 1 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon green Tabasco sauce
- ¼ cup chopped green onions about 1 bunch
- 2 cups (8 ounces) shredded sharp cheddar cheese
Instructions
- Spray a 9×13" baking dish with non-stick cooking spray. Set aside.
- Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder. Stir to combine and cook until sausage is completely browned.
- While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
- In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth. Pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
- In the morning, preheat oven to 350℉. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.
Notes
- Store completely cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- If you’d like a more traditional bread pudding type casserole, feel free to cut or rip your croissants into pieces instead of using them whole. Put half of them on the bottom, add the other ingredients as outlined in the recipe, and then top with the remaining half of croissant pieces.
Nutrition
Calories: 277kcal, Carbohydrates: 16g, Protein: 13g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 596mg, Potassium: 387mg, Fiber: 2g, Sugar: 9g, Vitamin A: 395IU, Vitamin C: 6mg, Calcium: 176mg, Iron: 1mg
Calories: 277kcal
Cost: $18
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