Description
This Croissant Breakfast Casserole combines flaky, buttery croissants with a savory filling of breakfast sausage, cream cheese, cheddar, and green onions. Soaked in a flavorful egg custard with Dijon mustard and hot sauce, then baked until golden and bubbly, it makes an indulgent breakfast or brunch dish perfect for feeding a crowd.
Ingredients
Scale
Croissants and Base
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
Sausage Filling
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 1 1/2 cups white cheddar, grated (from the 2 cups total)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Egg Mixture
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
- 1/2 teaspoon kosher salt (for egg mixture)
- 1/2 teaspoon freshly cracked pepper (for egg mixture)
Topping
- Remaining 1/2 cup white cheddar, grated
- 2 tablespoons everything bagel seasoning
- Kosher salt (about 1/2 teaspoon for seasoning)
- Freshly cracked pepper (about 1/4 teaspoon for seasoning)
Instructions
- Brown the meat and veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon until mostly cooked through. Then add the diced yellow onion and red bell pepper. Cook until the vegetables are soft and fragrant. Remove from heat and set aside to cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with cream cheese, 1 1/2 cups shredded white cheddar, paprika, and sliced green onions. Mix thoroughly until well incorporated and creamy.
- Prep the croissants: Slice the croissants in half lengthwise. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves of croissants evenly in the baking dish. Divide the sausage filling evenly over the croissant bottoms, then place the top halves back over the filling to form sandwiches. Set aside.
- Mix the eggs: In a blender or mixing bowl, whisk together eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until very smooth and uniform.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg mixture evenly around and over the croissant sandwiches in the dish. Cover the casserole and let it soak at room temperature for at least 1 hour, or refrigerate overnight to allow croissants to fully absorb the egg custard.
- Preheat the oven: When ready to bake, preheat oven to 375°F (190°C).
- Bake: Before baking, brush the croissants lightly with reserved egg mixture. Sprinkle the entire casserole with everything bagel seasoning and remaining shredded white cheddar on top. Bake uncovered for 40 to 45 minutes, or until custard is set, top is golden brown, and cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps them absorb the egg custard without getting too soggy.
- The soaking step is key for a custardy, tender texture—don’t skip the resting time.
- Feel free to swap the breakfast sausage with cooked bacon or vegetarian sausage if preferred.
- Adjust hot sauce quantity to your spice preference.
- Everything bagel seasoning adds a flavorful crunch—don’t omit it as a topping.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
