Overnight Croissant Breakfast Casserole
This Overnight Croissant Breakfast Casserole combines buttery croissants, savory sausage, and melted cheddar cheese in a rich egg custard. Perfect for a stress-free brunch or holiday breakfast, it’s prepped the night before and baked fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 5 large croissants (preferably a day or two old), torn into large chunks
- 1 pound (450g) ground sausage, cooked and drained
- 1 cup (120g) shredded cheddar cheese
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley (optional, for garnish)
Instructions
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Layer the torn croissants evenly in the dish.
- Sprinkle the cooked sausage over the croissants.
- Add the shredded cheddar cheese, spreading it evenly.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined.
- Pour the egg mixture slowly over the croissant mixture, ensuring all pieces are covered.
- Gently press down the croissants with a spatula so they absorb the liquid.
- Cover with foil and refrigerate overnight (or for at least 6 hours).
- The next morning, preheat the oven to 350°F (175°C).
- Bake uncovered for 40–45 minutes, or until golden brown on top and set in the center.
- Let it cool for 10 minutes, garnish with fresh parsley, and serve warm.
Notes
- Using day-old croissants helps them absorb the egg mixture better without becoming soggy.
- Customize with add-ins like sautéed mushrooms, spinach, or bell peppers for added flavor.
- For a spicier kick, consider adding a pinch of red pepper flakes.
