Description
There are few things as comforting and satisfying as a warm, hearty breakfast that combines both sweet and savory flavors in one dish. The Croissant Breakfast Casserole delivers exactly that. Imagine flaky, buttery croissants, golden and soft, layered with savory sausage, sautéed vegetables, creamy cheese, and a rich, custard-like egg mixture that all come together in perfect harmony. This casserole is more than just a breakfast dish—it’s an experience. It’s the kind of recipe that makes everyone gather around the table, excited for the first bite, knowing it’s going to be a celebration of flavors.
Ingredients
For the Croissant Breakfast Casserole:
8–10 small or medium croissants (stale croissants work best)
1 tablespoon olive oil
1 lb breakfast sausage (or other ground meat of your choice)
½ yellow onion, diced
1 red bell pepper, diced
4 oz cream cheese, room temperature
2 cups white cheddar, grated
3 green onions, sliced
½ teaspoon paprika
10 eggs
1 ¼ cups half-and-half
1 tablespoon Dijon mustard
2 tablespoons hot sauce
2 tablespoons everything bagel seasoning
Kosher salt and freshly cracked pepper, to taste
Instructions
- Brown the Meat and Veggies:
Heat olive oil in a large skillet over medium heat. Add breakfast sausage and cook until browned, breaking it up as it cooks. Once nearly done, add diced onion and bell pepper and sauté until the vegetables are soft. Remove from heat and let cool. - Mix the Filling:
In a large mixing bowl, combine the cooled sausage mixture with cream cheese, 1 ½ cups shredded cheddar cheese, paprika, and green onions. Stir until well mixed and the cream cheese is fully incorporated. - Prep the Croissants:
Cut the croissants in half lengthwise, exposing their soft interiors. Lightly grease a 9×13-inch baking dish and arrange the bottom halves of the croissants in a single layer. Evenly spread the sausage mixture over the croissant bottoms, then top with the other halves. - Make the Custard:
In a blender or large mixing bowl, whisk together eggs, half-and-half, Dijon mustard, hot sauce, salt, and pepper. Whisk until smooth and combined. - Pour and Set:
Reserve 2 tablespoons of the custard mixture for the top of the casserole. Pour the remaining custard over the croissants, making sure it seeps into all the layers. Cover and refrigerate for at least 1 hour, or overnight for best results. - Bake the Casserole:
Preheat the oven to 375°F (190°C). Brush the casserole top with the reserved custard and sprinkle with everything bagel seasoning and the remaining shredded cheese. Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15–20 minutes, or until the eggs are set and the top is golden and bubbly. - Serve:
Let the casserole cool for about 10 minutes before slicing and serving. Top with additional sliced green onions for a fresh, vibrant finish.
Notes
- Vegetarian Version: Skip the sausage and add more vegetables, such as spinach, mushrooms, or zucchini. You can also add crumbled feta or goat cheese for extra flavor.
- Cheese Choices: While white cheddar is the star, feel free to experiment with other cheeses like mozzarella, gouda, or Monterey Jack. Each cheese brings a different flavor.
- Spicy Kick: For those who like it spicy, increase the hot sauce or add a pinch of cayenne pepper. You can also use a spicier sausage to elevate the heat.
- Make-Ahead Convenience: Assemble the casserole the night before and bake it the next morning. Alternatively, store it in the fridge for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
