Description
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions is a savory, indulgent morning dish perfect for brunch or a special breakfast. Featuring layers of flaky croissants filled with a creamy sausage and cheese mixture, soaked in a flavorful egg custard, and baked until golden and bubbly, this casserole combines rich textures and bold flavors for a satisfying start to your day.
Ingredients
Scale
Base Ingredients
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
Sausage & Veggie Filling
- 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 Custard 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 breakfast sausage and cook, breaking it apart with a spoon, until mostly cooked through. Add the diced yellow onion and red bell pepper and continue 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 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 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 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 remaining egg mixture evenly around and over the croissant sandwiches. Cover and let soak at room temperature for at least 1 hour, or refrigerate overnight, allowing croissants to absorb the custard fully.
- Preheat the oven: When ready, preheat the oven to 375°F (190°C).
- Bake: Before baking, brush the croissants lightly with the reserved egg mixture. Sprinkle the entire casserole with everything bagel seasoning and the remaining shredded white cheddar. Bake uncovered for 40 to 45 minutes, until custard is set, top is golden brown, and cheese is bubbly. Let rest a few minutes before serving.
Notes
- Using stale or day-old croissants helps them soak up the egg custard better without becoming too soggy.
- Feel free to substitute breakfast sausage with sausage of your choice or use a vegetarian sausage alternative.
- The casserole can be assembled the night before and refrigerated to enhance flavor and make morning prep easier.
- For extra cheesiness, sprinkle additional cheddar or a mix of other cheeses on top before baking.
- Adjust the amount of hot sauce to suit your heat preference or omit if you prefer milder flavors.
