Go Back
Croissant Breakfast Casserole

Croissant Breakfast Casserole

A savory Croissant Breakfast Casserole made with buttery croissants, breakfast sausage, eggs, and cheese, perfect for brunch or family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 6-8 large croissants, day-old or slightly stale
  • 1 pound breakfast sausage, cooked and crumbled
  • 8 large eggs, preferably pasture-raised
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 4 stalks green onions, thinly sliced
  • 1 teaspoon dry mustard powder
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder

Method
 

  1. Grease a 9x13-inch baking dish with butter or non-stick spray. Tear croissants into large, bite-sized pieces and spread half in the bottom of the dish.
  2. Brown the breakfast sausage in a skillet over medium heat, breaking it into small crumbles. Drain excess fat and sprinkle over the first layer of croissants.
  3. Sprinkle half of the shredded cheddar cheese and half of the green onions over the sausage. Top with remaining croissant pieces.
  4. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, dry mustard, garlic powder, salt, and pepper until smooth.
  5. Slowly pour the egg mixture over the croissants, gently pressing down to submerge them slightly. Sprinkle remaining cheese on top.
  6. Preheat oven to 350°F (175°C) and bake for 35 to 45 minutes until the top is golden brown and the center is set.
  7. Let it rest for at least 10 minutes before slicing. Garnish with remaining green onions and serve warm.

Notes

Use stale croissants for better texture. Avoid over-baking to prevent rubbery eggs. Store leftovers in the refrigerator for up to three days.