Description
This Croissant Breakfast Casserole is a decadent and savory make-ahead dish perfect for brunch or a hearty breakfast. Featuring flaky croissants, savory breakfast sausage, sautéed onions, and melted cheddar cheese, all soaked in a rich egg and cream mixture, then baked to golden perfection. The casserole is served with a creamy, homemade sausage gravy for an added layer of flavor and comfort.
Ingredients
For the Casserole
- 1 tablespoon olive oil
- 1 small onion, peeled and diced
- 1 pound breakfast sausage (mild flavor)
- 4 large croissants or 8 small croissants, torn into large bite-size pieces
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup heavy whipping cream
- 3 cups whole milk, divided
- ½ teaspoon dry mustard powder
- ½ teaspoon salt, plus additional to taste
- ½ teaspoon black pepper, plus additional to taste
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
For the Gravy
- 2 tablespoons butter
- 1 tablespoon reserved sausage fat (from cooking sausage)
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (remaining from the 3 cups total)
- Salt and pepper to taste
Instructions
- Sauté Onions and Cook Sausage: In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until softened and translucent, about 3-5 minutes. Crumble the sausage into the pan, cooking until browned and no longer pink inside. Drain excess fat into a small container and refrigerate overnight for gravy use.
- Assemble Casserole Base: In a large bowl, combine cooked sausage and onions, torn croissants, and shredded cheddar cheese. Stir gently to mix. Transfer this mixture into a greased 9×13-inch glass baking dish prepared with non-stick spray.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, heavy cream, ½ cup of the milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until smooth and combined.
- Combine Egg Mixture with Casserole: Pour the egg mixture evenly over the croissant and sausage mixture in the baking dish, ensuring all pieces are well coated.
- Refrigerate Overnight: Cover the casserole dish with plastic wrap and chill in the refrigerator for at least 8 hours or overnight to allow croissants to absorb the egg mixture thoroughly.
- Preheat Oven and Bake: Remove casserole from refrigerator and preheat oven to 350°F (175°C). Bake uncovered for 35-45 minutes or until the casserole is golden brown and the eggs are fully set.
- Make Sausage Gravy: While baking, melt butter and 1 tablespoon of the reserved sausage fat over medium heat in a saucepan. Whisk in flour to form a roux and cook for 1 minute, stirring constantly.
- Add Milk and Thicken Gravy: Gradually whisk in the remaining 2 ½ cups milk a little at a time, incorporating fully before adding more. Continue cooking on low heat, stirring often for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the baked casserole into portions and serve warm, with the creamy sausage gravy ladled over each slice or on the side.
Notes
- Be sure to refrigerate the casserole overnight to allow the croissants to soak up the egg mixture for best texture and flavor.
- You can substitute mild breakfast sausage with spicy sausage for added heat.
- If you prefer a leaner dish, use turkey sausage or reduce the amount of cheddar cheese.
- Leftover casserole and gravy can be stored separately in the fridge for up to 3 days and reheated gently.
- Adjust seasoning in the gravy according to your taste preference, adding more pepper or mustard powder for a sharper flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American