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A slice of croissant breakfast casserole.
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5 from 1 vote

Croissant Breakfast Casserole

This Croissant Breakfast Casserole is everything you love about breakfast, savory, cheesy, buttery, and comforting, all baked into one easy dish. Whether it’s for Christmas morning, a weekend brunch, or a simple weekday meal, this recipe guarantees smiles around the table.
Prep Time15 minutes
Cook Time1 hour
30 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Keyword: holiday, holidays
Servings: 12 servings
Calories: 350kcal

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 13x9-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

Calories: 350kcal | Carbohydrates: 17g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 748mg | Potassium: 281mg | Fiber: 1g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 2mg
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