This Croissant Breakfast Casserole is a Game-Changer for Mornings
This croissant breakfast casserole is the ultimate make-ahead dish featuring flaky croissants soaked in a flavorful egg mixture, paired with savory breakfast sausage, cheese, and veggies. It's perfect for everything from cozy mornings to big brunch celebrations. Enjoy this cheesy, indulgent bake that will impress your family and guests!
Ingredients
- 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
- 3 green onions, sliced
- 1/2 teaspoon paprika
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (e.g., Frank’s or Tabasco)
- 2 tablespoons everything bagel seasoning
- to taste Kosher salt
- to taste Freshly cracked pepper
Instructions
- Brown the meat and veggies: Heat olive oil in a skillet. Cook the sausage, breaking it apart with a spoon. When mostly cooked, add the diced onion and bell pepper. Sauté until veggies soften. Set aside to cool.
- Prepare the filling: In a large bowl, combine the cooled sausage mixture, cream cheese, 1 1/2 cups of grated white cheddar, paprika, and sliced green onions. Mix until well combined.
- Prep the croissants: Slice the croissants in half lengthwise. Lightly grease a 9x13-inch baking dish and arrange the bottom halves of the croissants inside. Spread the sausage mixture evenly over the bottoms, then top with the croissant tops.
- Make the egg mixture: In a blender or mixing bowl, combine eggs, half and half, Dijon mustard, hot sauce, salt, and pepper. Blend or whisk until completely smooth.
- Soak the casserole: Set aside 2 tablespoons of the egg mixture, then pour the rest evenly over the croissants. Gently press down to help the croissants absorb the liquid. Cover and let it sit at room temperature for 1 hour, or refrigerate overnight for even more flavor.
- Bake the casserole: Preheat your oven to 375°F. Brush the croissant tops with the reserved egg mixture and sprinkle everything bagel seasoning on top. Add a little more cheddar if desired. Cover with foil and bake for 30 minutes. Then, uncover and bake for an additional 15–20 minutes until the eggs are set and the tops are golden brown. Sprinkle with more green onions before serving warm.