Description
An irresistible overnight croissant breakfast casserole that’s perfect for busy mornings or weekend brunches. This make-ahead dish features buttery croissants, savory sausage, creamy eggs, and melty cheese.
Ingredients
- 5 large croissants (preferably day-old), torn into large chunks
- 1 lb (450g) ground beef sausage, cooked and drained
- 1 cup (120g) shredded cheddar cheese
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley, chopped (optional, for garnish)
- Optional Add-Ins & Swaps: Cooked turkey, chicken, or plant-based sausage; Swiss, Monterey Jack, or mozzarella cheese; Sautéed spinach, mushrooms, or bell peppers; Dash of hot sauce or red pepper flakes
Instructions
- Grease a 9×13-inch baking dish.
- Layer torn croissants evenly in the dish.
- Sprinkle cooked sausage and shredded cheese over croissants.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the egg mixture evenly over the croissant layers.
- Gently press down with a spatula to help croissants soak up the custard.
- Cover the dish with foil and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (175°C).
- Uncover the casserole and bake for 40–45 minutes, or until golden brown and set in the center.
- Let cool for 10 minutes, then garnish with fresh parsley and serve warm.
Notes
- For a spicier casserole, add a dash of hot sauce or red pepper flakes to the egg mixture.
- You can substitute the beef sausage with other cooked meats like turkey or chicken, or opt for a plant-based sausage.
- Experiment with different cheeses like Swiss, Monterey Jack, or mozzarella.
- Add sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American