Description
A rich and savory Croissant Breakfast Casserole that combines flaky croissants, flavorful breakfast sausage, sautéed vegetables, and a creamy custard base. Topped with melted white cheddar and everything bagel seasoning, this dish is perfect for a decadent brunch or special breakfast occasion.
Ingredients
Scale
Croissants
- 8–10 small or medium croissants (preferably stale or left out to dry slightly)
Sautéed Mixture
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
Cheese & Filling
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1.5 cups mixed in filling, remaining for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Custard
- 10 eggs
- 1 1/4 cups half-and-half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce
- Kosher salt and freshly cracked pepper to taste
Topping
- 2 tablespoons everything bagel seasoning
Instructions
- Brown the meat and veggies: Heat olive oil in a large skillet over medium heat. Add the breakfast sausage, breaking it apart as it cooks until browned and fully cooked through. Add the diced onion and red bell pepper, sautéing until the vegetables are soft and onions translucent. Remove from heat and allow to cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with cream cheese, 1.5 cups of shredded white cheddar, paprika, and sliced green onions. Stir well until the cream cheese is fully incorporated and the mixture is creamy and evenly mixed.
- Prep the croissants: Cut croissants in half lengthwise to expose the interior. Lightly grease a 9×13-inch baking dish and arrange the bottom halves snugly in a single layer. Evenly distribute the sausage filling over the croissant bottoms, then top with the other croissant halves, creating a layered base for the custard to soak into.
- Mix the custard: In a blender or mixing bowl, whisk together eggs, half-and-half, Dijon mustard, hot sauce, salt, and pepper until smooth and uniform in consistency without streaks.
- Pour and set: Reserve about 2 tablespoons of the custard mixture for brushing. Pour the remaining custard evenly over the croissant layers, ensuring it seeps into all crevices. Cover the dish with foil and let it rest for at least 1 hour at room temperature or refrigerate overnight to allow the croissants to absorb the custard fully.
- Bake the casserole: Preheat oven to 375°F (190°C). Brush the croissant tops with the reserved custard, then sprinkle with everything bagel seasoning and the remaining shredded cheddar. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until eggs are set and the top is golden brown and crisp.
- Cool and serve: Allow casserole to rest for about 10 minutes after baking to firm up and make slicing easier. Garnish with additional sliced green onions for a fresh finish before serving.
Notes
- Using stale croissants helps absorb the custard better, but fresh croissants can be dried out by leaving them uncovered for a few hours.
- Adjust hot sauce amount according to your heat preference.
- Letting the casserole rest before baking improves flavor melding and moisture absorption.
- Substitute breakfast sausage with ground turkey or plant-based sausage for a lighter or vegetarian variation.
- If you prefer a less rich dish, use milk instead of half-and-half but expect a less creamy custard.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 280 mg
Keywords: croissant casserole, breakfast casserole, sausage breakfast, brunch recipe, custard breakfast, savory breakfast bake
