Description
This Sausage Croissant Breakfast Casserole is a hearty and comforting dish perfect for a weekend brunch or special breakfast. Flaky croissants are combined with savory breakfast sausage, sharp cheddar cheese, and a flavorful egg custard, then baked to golden perfection. The overnight soak allows the croissants to absorb the creamy egg mixture, resulting in a rich and satisfying casserole that’s easy to prepare ahead of time.
Ingredients
Scale
Croissants
- 3 large (5-inch) croissants
Sausage Mixture
- ½ (16-oz) package breakfast sausage
- 1½ cups shredded cheddar cheese
Egg Mixture
- 6 large eggs
- 1 cup half-and-half
- 1 tsp dry mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Croissants: Chop each croissant into 10 to 12 bite-sized pieces. Lightly grease a 9×9-inch deep dish baking dish and evenly distribute the croissant pieces inside.
- Cook the Sausage: In a skillet over medium-high heat, cook the breakfast sausage until it is fully browned and crumbled with no pink remaining. Drain off any excess fat from the skillet.
- Assemble Sausage and Cheese: Evenly sprinkle the cooked sausage and shredded cheddar cheese on top of the chopped croissants in the baking dish.
- Make the Egg Mixture: In a mixing bowl, whisk together the eggs, half-and-half, dry mustard, salt, and pepper until thoroughly combined and smooth.
- Combine and Refrigerate: Pour the egg mixture evenly over the croissant, sausage, and cheese layers. Press the croissant pieces gently downward to ensure they absorb the egg mixture. Cover the baking dish tightly with aluminum foil and refrigerate for 8 to 24 hours to allow the custard to set and flavors to meld.
- Preheat Oven: When ready to cook, preheat your oven to 325ºF (163ºC).
- Bake Covered: Bake the casserole covered with foil for 35 minutes to allow the custard to cook through without drying out.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 minutes, or until the casserole is fully set in the center and the top is lightly browned.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. This resting time helps the custard firm up for cleaner portions.
Notes
- Using day-old croissants works best as they absorb the custard better without becoming overly mushy.
- You can substitute half-and-half with whole milk or cream depending on your desired richness.
- Feel free to add chopped vegetables like bell peppers or mushrooms for extra flavor and texture.
- This casserole can be prepared up to 24 hours in advance, making it perfect for busy mornings.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
