Description
This Croissant Breakfast Casserole is a savory and indulgent morning dish featuring flaky croissants filled with a creamy sausage, cream cheese, and cheddar mixture. Green onions and a dash of paprika add freshness and warmth, while the custard soaking creates a rich, custardy texture. Topped with shredded cheddar and everything bagel seasoning, this casserole is perfect for a hearty brunch or special occasion breakfast.
Ingredients
Scale
Croissant 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
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Egg Custard
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
- 2 tablespoons 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. Then 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 room temperature cream cheese, 1 1/2 cups of 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 the 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 the 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 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 casserole with 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 absorb the egg custard better without becoming too soggy.
- You can prepare this casserole the night before and refrigerate it to save time in the morning.
- Feel free to substitute the breakfast sausage with a vegetarian sausage if preferred.
- Adjust the amount of hot sauce to your desired spice level or omit it for a milder flavor.
- If you don’t have everything bagel seasoning, a mixture of sesame seeds, poppy seeds, dried garlic, and onion flakes works well.
