Description
This Croissant Breakfast Casserole combines flaky, buttery croissants with savory breakfast sausage, creamy cheese, and a rich egg custard for the ultimate hearty morning meal. Perfect for brunch or feeding a crowd, its layers of flavor and texture come together in a creamy, cheesy baked casserole topped with everything bagel seasoning and melted cheddar.
Ingredients
Scale
Base and Filling
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 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 tablespoon everything bagel seasoning
- Kosher salt (about 1 teaspoon divided)
- Freshly cracked pepper (about 1/2 teaspoon divided)
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. Add the diced yellow onion and red bell pepper, cooking until the vegetables are soft and fragrant. Remove from heat and let cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with the cream cheese, 1 1/2 cups shredded white cheddar, paprika, and sliced green onions. Mix thoroughly until the mixture is creamy and well incorporated.
- 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 the croissants evenly in the dish. Evenly divide the sausage filling 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 the eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until smooth and uniform.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg mixture evenly over and around the croissant sandwiches in the baking dish. Cover and let soak at room temperature for at least 1 hour, or refrigerate overnight to allow the croissants to absorb the custard fully.
- Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C).
- Bake: Before baking, brush the croissants lightly with the reserved egg mixture. Sprinkle the top with the everything bagel seasoning and the remaining shredded white cheddar. Bake uncovered for 40 to 45 minutes, until the custard is set, the top is golden brown, and the cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps them better absorb the egg custard and prevents sogginess.
- The casserole can be assembled the night before and refrigerated for a convenient make-ahead breakfast.
- Feel free to substitute sausage with bacon or ham depending on preference.
- Adjust the hot sauce amount to your desired spice level or omit for milder flavor.
- Everything bagel seasoning adds a savory crunch; you can substitute with sesame seeds and poppy seeds if unavailable.
