Description
This Croissant Breakfast Casserole combines flaky croissants with a savory sausage, cream cheese, and green onion filling, topped with melted cheddar and seasoned with everything bagel seasoning. Perfect for a hearty, make-ahead breakfast or brunch, this casserole soaks in a rich egg custard and bakes to golden perfection.
Ingredients
Scale
Main Ingredients
- 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
- 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 of 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 diced yellow onion and red bell pepper. Cook until the vegetables are soft and fragrant. Remove from heat and allow 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 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 evenly in the dish. Divide the sausage filling evenly over the croissant bottoms, then place the top halves back over 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 in texture.
- 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 the croissants to absorb the custard fully.
- Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C).
- Bake: Before placing the casserole in the oven, brush the croissants lightly with the reserved egg mixture. Sprinkle everything bagel seasoning and the remaining shredded white cheddar on top. Bake uncovered for 40 to 45 minutes, until the custard is fully set, the top is golden brown, and the cheese is melted and bubbly. Let rest for a few minutes before serving.
Notes
- Using stale croissants helps them absorb the egg custard without becoming too soggy.
- You can prepare the casserole the night before and refrigerate it to save time in the morning.
- Feel free to swap breakfast sausage with cooked bacon or ham for different flavor variations.
- Adjust hot sauce quantity to suit your preferred spice level.
- Leftovers can be refrigerated and reheated gently; they make great next-day breakfast options.
