This Sausage Croissant Breakfast Casserole is rich, creamy and cheesy and is the perfect breakfast or brunch to serve a crowd. It's the best for weekends, or whip it up for Holiday mornings, like Christmas and Easter. Ready in an hour with minimal prep!
If you're like me and always have an extra 4 people show up on Christmas morning, this sausage breakfast casserole is for you. This recipe is so yummy with big savory flavors, that the whole family will enjoy.
I love that it can be prepped ahead by browning the sausage and cubing the croissants the night before, then pop it all into the casserole dish the next morning and bake.
For more of my favorite breakfasts to feed a crowd, try these Bacon Gruyere Egg Bites, Brioche French Toast Casserole, Egg Ham and Hashbrown Casserole, and Sheet Pan Pancakes from Mix.
Jump to:
Why You'll Love This Easy Breakfast Casserole:
- Rich and Savory. The flavors in this recipe are incredible and so yummy.
- Easy to Make. No tricky cooking techniques and simple step by step instructions with photos.
- Quick Prep. Minimal prep needed and takes just 15 minutes.
- A Holiday Favorite. A wonderful casserole to feed the family on the holidays. It feeds up to 8 people too.
For more Holiday Breakfast ideas, try this Cheesy Hashbrown Casserole, Crescent Roll Cinnamon Rolls and Hawaiian Roll Breakfast Sliders.
Ingredients:
Croissants: Flaky, buttery and the bulk of this casserole. If they're a bit on the stale side, they will still be great in this casserole.
Sausage: Classic Breakfast Sausage like Jimmy Dean's Regular Pork Sausage or Neese's Country Sausage has the best flavors for the morning.
Eggs, Milk and Cream: Create a custard like mixture that soaks into the croissants.
Cheeses: Havarti and Cheddar Cheese are used for a creamy combination with a bite from the cheddar.
Dijon Mustard: A secret ingredient that adds just a touch of tanginess.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
Want to add spice? Add in a few dashes of crushed red pepper flakes, or substitute the Havarti or Cheddar Cheese with Pepper Jack Cheese.
Instead of butter, feel free to spray the casserole dish with non-stick cooking spray.
Have extra croissants? Try these Ham and Swiss Croissants and Chicken Salad Croissant Sandwich.
How to Make a Sausage Croissant Casserole:
Step 1: Preheat the oven to 375 degrees. Slice the croissants in half, like you would for a sandwich, then cut into 1 to 2 inch cubes. Grease a 9 x 13 casserole dish with butter, then add the croissant cubes into the dish.
Step 2: Add the sausage into a large skillet over medium heat, breaking up until almost no pink remains. Add in shallot and garlic and stir to incorporate. Cook for 2-3 minutes until the shallot looks softened. Turn off the heat and set aside to cool for 5 minutes. Drain the grease if needed.
Step 3: In a large bowl, add in egg, milk, half and half, salt, pepper, and dijon mustard and whisk until combined well. Add in ⅔ of the cheese mixture and stir.
Step 4: Pour the cooled sausage, shallot and garlic over the croissants.
Step 5: Pour the egg and milk mixture over the top of the sausage and croissants. Gently toss the croissants around to coat them in the egg mix.
Step 6: Top the casserole with remaining cheese and cover the dish with foil. Bake for 35 minutes, then remove the foil and bake for another 5 minutes.
Step 7: Remove the casserole dish from the oven and allow it to cool for 5 minutes. Sprinkle with green onion before serving. Slice into squares, serve and enjoy!
Expert Tips:
- If you have a lot of extra grease in the sausage, add the sausage to a paper towel lined plate to remove it.
- Shred the cheeses from a block for a better melt. Bagged cheese has preservatives that don't melt well.
- Gently stir the croissants into the egg mixture to coat them before baking.
For more Christmas recipes, try this Hot Cocoa Dip, Nutella Puff Pastry and Snickerdoodle Cookie Bars.
Recipe FAQs:
Most of it. I would cook the sausage and cube the croissants at night, then assemble it the next morning. The egg mixture will make the croissants to soggy if you leave it in the fridge overnight.
Allow the casserole to cool, then cover with plastic wrap and store in the fridge for up to 3 days. To reheat the whole casserole, add the dish to a 350 degree oven, covered in foil, and cook for 10-15 minutes until warm. For individual servings, cut off a slice and place on a cookie sheet, covered with foil, and heat up in a 350 degree oven for 5-10 minutes.
More Breakfast and Brunch Recipes to Try:
If you tried this Sausage Breakfast Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Sausage Croissant Breakfast Casserole
- Total Time: 55 minutes
- Yield: 9x13 casserole dish 1x
Description
This Sausage Croissant Breakfast Casserole is rich, creamy and cheesy and is the perfect breakfast or brunch to serve a crowd. It's the best for weekends, or whip it up for Holiday mornings, like Christmas and Easter. Ready in an hour with minimal prep!
Ingredients
- 1 teaspoon salted butter
- 4 large croissants
- 16 ounces original breakfast sausage (Jimmy Dean or Neeses)
- 1 garlic clove, peeled and minced
- 1 shallot, peeled and minced
- 5 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon dijon mustard
- 4 ounces havarti cheese, shredded (about 1 cup)
- 4 ounces cheddar cheese, shredded (about 1 cup)
- ¼ cup green onion, sliced on a bias
Instructions
- Preheat the oven to 375 degrees. Slice the croissants in half, like you would for a sandwich, then cut into 1 to 2 inch cubes. Grease a 9 x 13 casserole dish with butter, then add the croissant cubes into the dish.
- Add the sausage into a large skillet over medium heat, breaking up until almost no pink remains. Add in shallot and garlic and stir to incorporate. Cook for 2 minutes. Turn off the heat and set aside to cool for 5 minutes. Drain the grease if needed.
- In a large bowl, add in egg, milk, half and half, salt, pepper, and dijon mustard and whisk until combined well. Add in ⅔ of the cheese mixture and stir.
- Pour the cooled sausage, shallot and garlic over the croissants.
- Pour the egg and milk mixture over the top of the sausage and croissants. Gently toss the croissants around to coat them in the egg mix.
- Top the casserole with remaining cheese and cover the dish with foil. Bake for 35 minutes, then remove foil and bake for another 5 minutes.
- Remove the casserole dish from the oven and allow it to cool for 5 minutes. Sprinkle with green onion before serving. Slice into squares, serve and enjoy!
Notes
- If you have a lot of extra grease in the sausage, add the sausage to a paper towel lined plate to remove it.
- Shred the cheese from a block for the best melt. Bagged cheese has preservatives that don't melt well.
- Gently stir the croissants into the egg mixture to coat them before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: breakfast
- Method: bake
- Cuisine: American
Rob
This was fantastic! Can’t wait to make it again on Christmas morning. Thanks for the recipe.
Tara Smithson
Thanks so much Rob! Super happy you enjoyed it.