Croissant Breakfast Casserole
This Croissant Breakfast Casserole is everything you love about breakfast, savory, cheesy, buttery, and comforting, all baked into one easy dish. It’s the perfect make ahead brunch recipe to entertain a crowd during the holidays.
If you’re looking for a buttery, cheesy, make-ahead breakfast casserole that will wow your guests, this Croissant Breakfast Casserole is it! Golden, flaky croissants soak up a savory egg custard filled with sausage, herbs, and melted cheese for a dish that’s rich, satisfying, and perfect for any occasion.
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Whether you’re planning a holiday brunch recipe, a cozy weekend breakfast, or just want an easy breakfast for a crowd, this one checks all the boxes. We first came up with this recipe when had a bunch of croissants leftover from a neighborhood breakfast. It was the prefect solution!
When it comes to this breakfast bake, you can prep it the night before, bake it in the morning, and serve up pure comfort with almost no effort. Be sure to check our other make-ahead breakfast favorites like the viral Brioche French Toast Casserole and Red Lobster Sausage Balls!
Table of Contents
Why You’ll Like This Recipe
- Make-Ahead Friendly: Assemble it the night before and just pop it in the oven in the morning.
- Crowd-Pleaser: This breakfast recipe is for holidays, brunch gatherings, or meal prep for the week.
- Customizable: Add your favorite veggies, different cheeses, or swap the sausage for ham or bacon.
- Comfort in Every Bite: The buttery croissants soak up the seasoned egg mixture for a soft, flavorful center and crisp golden top.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Croissants: Small or large croissants, these are the buttery, flaky layers that form the rich base of the casserole.
- Breakfast sausage: Adds savory, meaty flavor. Feel free to use mild, hot, or even maple sausage.
- Cheddar shredded cheese: Melts into creamy perfection, balancing the croissant’s sweetness.
- Eggs: Hold the casserole together and add a fluffy, custardy texture.
- Evaporated milk: Makes the custard smooth and rich without being heavy.
- Dijon mustard: Adds a touch of tang and depth.
- Garlic powder, dried sage, rosemary, nutmeg, salt, and pepper: A balanced blend that brings warm, comforting flavor.
- Paprika: Adds light color and subtle smokiness on top.
- Optional veggies: Sautéed bell peppers, onions, or spinach for extra nutrition and color.
- Optional Garnishes: Fresh herbs, sliced chives, green onions or hot sauce can add a pop of color and flavor.
Tools You’ll Need
- Large Mixing Bowl
- Paring Knife
- Cutting Board
- Flat Whisk
- Measuring Cups and Spoons
- 13″x9″ Baking Dish
- Meat Chopper
- Large Skillet
- Liquid Measuring Cups
- Cheese Shredder
How to Make Croissant Breakfast Casserole
- Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick spray.
- Slice the croissants into bite-sized pieces. Spread evenly in the bottom of the prepared baking dish.
- Cook and crumble sausage until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease. Sprinkle evenly over the croissants. Add cooked veggies, if using. Sprinkle 1 cup of the cheese on top.
- In a large bowl, whisk together the eggs, evaporated milk, Dijon mustard, garlic powder, dried sage, dried rosemary, salt, pepper, and nutmeg. Pour the mixture in the baking dish, gently pressing to ensure the croissants soak up the liquid.
- Sprinkle the remaining cheese and paprika on top.
- Cover with foil and refrigerate for 30 minutes or up to 12 hours. If preparing the night before, allow the casserole to set at room temperature for 30 minutes before baking.
- Bake covered for 30 minutes. Uncover and bake another 20-30 minutes or until the casserole is set in the center and the top is golden brown. Garnish as desired.
What to Serve with this Savory Croissant Breakfast Casserole
Ladling gravy on top of a slice is a chef’s kiss to this dish! Here’s how to make it:
- Start with a 1/4 cup grease (butter or bacon grease preferably). Whisk 1/4 cup flour into the grease, and cook for 2-3 minutes. Add 1 cup of the milk and whisk quickly. This initial mixture will thicken and cook quickly. Add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add ½ cup milk and seasoning salt or salt and black pepper to taste. Simmer 3-5 minutes.
It also pairs wonderfully with a side of fresh berries, mixed fruit, a simple green salad, or something sweet like cinnamon rolls or muffins. For drinks, try orange juice, coffee, or mimosas for brunch!
Expert Tips and Substitutions
- Use day-old croissants. Slightly stale ones soak up the custard better.
- Swap the cheddar cheese. Try Monterey Jack, Swiss, Gruyere, or mozzarella.
- Make it veggie-only. Skip the sausage and add sautéed mushrooms, spinach, or peppers.
- Want a lighter version? Use turkey sausage and reduced-fat cheese.
- For extra flavor. Add a pinch of crushed red pepper or a splash of hot sauce to the egg mixture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm individual portions in the microwave for 30–45 seconds or in the oven at 325°F until heated through.
You can freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Yes! Chilling helps the croissants absorb more of the egg mixture, but if you’re short on time, it still bakes up beautifully right away.
Yes! Assemble the casserole completely (without baking), wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed.
The center should be set (not jiggly), and a knife inserted in the middle should come out with a few moist crumbs. The top should be golden brown and slightly crisp.
More Breakfast Casserole Recipes
- Amish Breakfast Casserole
- Breakfast Enchiladas
- Overnight Breakfast Casserole
- Baked Apple French Toast Casserole
Croissant Breakfast Casserole
Ingredients
- 8 small croissants or 6 large
- 1 pound ground pork breakfast sausage
- 2 cups shredded cheese (cheddar, Swiss, Colby jack, or gruyere) divided
- 8 large eggs
- 12 ounces evaporated milk
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder or 2-3 minced garlic cloves
- 1 teaspoon dried sage or 2 teaspoon chopped fresh sage
- 1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon paprika
- Optional Garnishes: fresh sliced chives or green onions or hot sauce
- Optional Vegetable Addition: add 1 cup chopped cooked vegetables to the sausage layer (onion, bell pepper, spinach, mushrooms)
Instructions
- Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick spray.
- Slice the croissants into bite-sized pieces. Spread evenly in the bottom of the prepared baking dish.
- Cook and crumble sausage until no longer pink. Transfer to a paper-towel lined plate to drain of excess grease. Sprinkle evenly over the croissants. Add cooked veggies, if using.
- Sprinkle 1 cup of the cheese on top.
- In a large bowl, whisk together the eggs, evaporated milk, Dijon mustard, garlic powder, dried sage, dried rosemary, salt, pepper, and nutmeg. Pour the mixture in the baking dish, gently pressing to ensure the croissants soak up the liquid.
- Sprinkle the remaining cheese and paprika on top.
- Cover with foil and refrigerate for 30 minutes or up to 12 hours. If preparing the night before, allow the casserole to set at room temperature for 30 minutes before baking.
- Bake covered for 30 minutes. Uncover and bake another 20-30 minutes or until the casserole is set in the center and the top is golden brown. Garnish as desired.
Video
Notes
Tips and Substitutions
- Use day-old croissants. Slightly stale ones soak up the custard better.
- Cheddar Cheese swaps. Try Monterey Jack, Swiss, Gruyere, or mozzarella.
- Make it veggie-only. Skip the sausage and add sautéed mushrooms, spinach, or peppers.
- Want a lighter version? Use turkey sausage and reduced-fat cheese.
- For extra flavor. Add a pinch of crushed red pepper or a splash of hot sauce to the egg mixture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm individual portions in the microwave for 30–45 seconds or in the oven at 325°F until heated through. You can freeze individual slices for up to 2 months. Thaw overnight in the fridge before reheating.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
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