🥐 Sausage Egg and Croissant Breakfast Casserole
This Sausage Egg and Croissant Breakfast Casserole layers buttery croissants, savory sausage, fluffy eggs, and melted cheese into a rich, comforting breakfast bake. Prep it the night before or bake it fresh the same day.
Ingredients
- 6 large butter croissants, torn into chunks
- 1 lb breakfast sausage (pork or turkey)
- 8 large eggs
- 1½ cups milk (or half-and-half for richer flavor)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella or Swiss cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp butter (for greasing dish)
- Optional: chopped green onions or parsley
Instructions
1️⃣ Cook the Sausage
In a skillet over medium heat, cook sausage until browned and fully cooked.Drain excess grease and set aside.2️⃣ Assemble the Casserole
Grease a 9×13-inch baking dish with butter.Layer croissant pieces evenly.Top with cooked sausage and shredded cheese.3️⃣ Make the Egg Mixture
Whisk eggs, milk, salt, pepper, garlic powder, and onion powder.4️⃣ Pour & Rest
Pour egg mixture evenly over casserole.Press gently so croissants absorb the liquid.5️⃣ Chill or Bake
Overnight option: Cover and refrigerate 8–12 hoursSame-day option: Rest 15–20 minutes6️⃣ Bake
Bake uncovered at 350°F (175°C) for 40–45 minutes, until eggs are set and top is golden.7️⃣ Serve
Let rest 5–10 minutes. Garnish with green onions or parsley.
Notes
🌟 Tips for Best Results
🔄 Easy Variations
Storage & Make-Ahead
- Day-old croissants absorb custard better
- Cover loosely with foil if browning too fast
- Use spicy sausage for extra flavor
🔄 Easy Variations
- Veggie: Add sautéed peppers, onions, or spinach
- Bacon: Replace sausage with crispy bacon
- Ham & Swiss: Swap sausage for diced ham and Swiss cheese
- Cream Cheese: Dot with small cubes of cream cheese
Storage & Make-Ahead
- Refrigerate leftovers: up to 4 days
- Freeze baked casserole: up to 2 months