Description
This Croissant Breakfast Casserole combines flaky croissants with savory breakfast sausage, creamy cheese, and a flavorful egg custard for a delicious and hearty morning meal. With layers of cream cheese, white cheddar, green onions, and a subtle kick from hot sauce and Dijon mustard, this make-ahead casserole is perfect for weekend brunches or holiday gatherings.
Ingredients
Scale
Croissants and Base
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- Kosher salt, about 1 teaspoon divided
- Freshly cracked pepper, about 1/2 teaspoon divided
Sausage and Vegetable Mixture
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
Cheeses and Seasonings
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
- 2 tablespoons everything bagel seasoning
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)
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 mostly cooked through. Then add the diced yellow onion and red bell pepper, cooking until the vegetables are soft and fragrant. Remove from heat and let 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 creamy and well incorporated.
- Prep the croissants: Slice the croissants lengthwise in half. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves evenly in the dish. Divide the sausage filling evenly over them, then place the top halves on to form sandwiches. Set aside.
- Mix the eggs: In a blender or 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 smooth and uniform.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the rest evenly around and over the croissant sandwiches. Cover and let soak at room temperature for at least 1 hour, or refrigerate overnight to allow croissants to absorb the custard.
- Preheat the oven: When ready, preheat oven to 375°F (190°C).
- Bake: Before baking, brush croissants lightly with reserved egg mixture. Sprinkle with everything bagel seasoning and remaining shredded white cheddar on top. Bake uncovered for 40 to 45 minutes, or until custard is set, top is golden, and cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps prevent sogginess and allows the bread to soak up the custard fully.
- The casserole can be prepared the night before and baked the next morning for convenience.
- Adjust hot sauce to your preferred spice level or omit for a milder casserole.
- If you prefer, substitute the breakfast sausage with turkey sausage for a leaner option.
- Letting the casserole rest after baking helps the custard to fully set and makes slicing easier.
