Description
This Croissant Breakfast Casserole combines flaky, buttery croissants with a savory sausage and veggie filling, all soaked in a flavorful egg custard and baked to golden perfection. It’s a perfect make-ahead dish for brunch or a special breakfast that serves 8 and can be prepared ahead of time before baking.
Ingredients
Croissant and Sausage Mixture
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Egg Mixture
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
- 2 tablespoons everything bagel seasoning
- Kosher salt (about 1 teaspoon divided)
- Freshly cracked pepper (about 1/2 teaspoon divided)
Instructions
- Brown the meat and veggies. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until it is mostly cooked through. Then add the diced yellow onion and red bell pepper and cook until the vegetables are soft and fragrant. Remove from heat and set aside to cool to room temperature.
- Mix the filling. In a large bowl, combine the cooled sausage mixture with the cream cheese, 1 1/2 cups of shredded white cheddar, paprika, and sliced green onions. Mix thoroughly until well incorporated and creamy.
- Prep the croissants. Slice the croissants in half lengthwise. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves of the croissants evenly in the baking dish. Divide the sausage filling evenly over the croissant bottoms, then place the top halves back over the filling to form sandwiches. Set aside.
- Mix the eggs. In a blender or a mixing bowl, whisk together the eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until very smooth and uniform in texture.
- Pour and set. Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg mixture evenly around and over the croissant sandwiches in the dish. Cover the casserole and let it soak at room temperature for at least 1 hour, or refrigerate overnight to allow the croissants to absorb the egg custard fully.
- Preheat the oven. When ready to bake, preheat the oven to 375°F (190°C).
- Bake. Before placing the casserole in the oven, brush the croissants lightly with the reserved egg mixture. Sprinkle the entire casserole with the everything bagel seasoning and a bit more shredded white cheddar on top. Bake uncovered in the preheated oven for 40 to 45 minutes, or until the custard is fully set, the top is golden brown, and the cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps them absorb the egg mixture without becoming too soggy.
- You can prepare the casserole the night before and store it covered in the refrigerator to bake fresh in the morning.
- Feel free to swap breakfast sausage with cooked bacon or ham for variation.
- The hot sauce adds a mild kick, adjust the amount to your spice preference or omit entirely.
- Everything bagel seasoning adds a nice savory crunch, but you can substitute with sesame seeds or omit if unavailable.
- Letting the casserole soak is key to achieving a custardy texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American