Description
This Croissant Breakfast Casserole is a comforting and savory brunch dish featuring day-old croissants soaked in a rich custard of eggs, milk, and cream, layered with melted cheddar and mozzarella cheeses, and flavorful cooked breakfast sausage or bacon. Perfect for make-ahead breakfasts or holiday gatherings, this baked casserole delivers a golden, cheesy top with a soft, custardy interior that’s simple to prepare and delightfully satisfying.
Ingredients
Scale
Main Ingredients
- 4 large croissants (preferably day-old)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cooked and crumbled breakfast sausage or chopped cooked bacon
- ¼ cup chopped green onions (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cut Croissants: Slice the croissants into 1 to 2 inch pieces and spread them evenly in the prepared baking dish, forming the casserole base.
- Make Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and garlic powder until well combined.
- Add Cheeses and Meat: Stir in the shredded cheddar and mozzarella cheeses along with the cooked and crumbled breakfast sausage or bacon, mixing thoroughly.
- Combine and Soak: Pour the egg and cheese mixture evenly over the croissant pieces, pressing down lightly to ensure all the bread absorbs the custard.
- Add Toppings: Sprinkle chopped green onions over the top if using, adding a fresh flavor and color contrast.
- Rest or Refrigerate: Let the casserole sit at room temperature for 10–15 minutes to soak up the custard or refrigerate overnight as a convenient make-ahead option.
- Bake: Place the casserole in the preheated oven and bake for 35–40 minutes, or until the center is fully set and the top is golden brown and bubbly.
- Cool and Serve: Remove from oven and allow to cool for 5–10 minutes before slicing to serve. This resting time helps the casserole firm up for easier cutting.
Notes
- Substitute cooked sausage with chopped ham or omit meat for a vegetarian version; you can add sautéed vegetables like bell peppers or spinach for extra flavor.
- Use day-old croissants for best results, as they soak up the custard without becoming too soggy.
- This casserole can be assembled the night before and baked fresh in the morning for an easy breakfast or brunch.
