Description
This Croissant Breakfast Casserole with Savory Sausage and Cheddar is a delightful overnight dish combining flaky croissants, flavorful breakfast sausage, sharp cheddar cheese, and a rich egg custard. Perfect for a hearty brunch, it’s baked to golden perfection and served with a creamy homemade sausage gravy that adds a luscious finish.
Ingredients
Scale
Casserole
- 1 tablespoon olive oil
- 1 small onion, peeled and diced
- 1 pound breakfast sausage (mild flavor)
- 4 large croissants or 8 small croissants, torn into large bite-size pieces
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup heavy whipping cream
- 3 cups whole milk, divided
- ½ teaspoon dry mustard powder
- ½ teaspoon salt, plus additional to taste
- ½ teaspoon black pepper, plus additional to taste
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Sausage Gravy
- 2 tablespoons butter
- 1 tablespoon reserved sausage fat (from cooking sausage)
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (remaining from the 3 cups total)
- Salt and pepper to taste
Instructions
- Sauté Onions and Cook Sausage: In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until softened and translucent, about 3-5 minutes. Crumble the sausage into the pan and cook until browned and no longer pink inside. Drain excess fat into a small container and refrigerate overnight for gravy use.
- Assemble Casserole Base: In a large bowl, combine cooked sausage and onions with torn croissants and shredded cheddar cheese. Stir gently to mix. Transfer mixture into a greased 9×13-inch glass baking dish prepared with non-stick spray.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, heavy cream, ½ cup of the milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until smooth and combined.
- Combine Egg Mixture with Casserole: Pour the egg mixture evenly over the croissant and sausage mixture in the baking dish, ensuring all pieces are well coated.
- Refrigerate Overnight: Cover the casserole dish with plastic wrap and chill in the refrigerator for at least 8 hours or overnight to allow croissants to absorb the egg mixture thoroughly.
- Preheat Oven and Bake: Remove casserole from refrigerator and preheat oven to 350°F (175°C). Bake uncovered for 35-45 minutes or until the casserole is golden brown and the eggs are fully set.
- Make Sausage Gravy: While baking, melt butter and 1 tablespoon of the reserved sausage fat over medium heat in a saucepan. Whisk in flour to form a roux and cook for 1 minute, stirring constantly.
- Add Milk and Thicken Gravy: Gradually whisk in the remaining 2 ½ cups of milk a little at a time, incorporating fully before adding more. Continue cooking on low heat, stirring often for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the baked casserole into portions and serve warm with the creamy sausage gravy ladled over each slice or on the side.
Notes
- For best texture, allow the casserole to soak overnight so the croissants absorb the egg mixture well.
- Use mild breakfast sausage for balanced flavor; feel free to substitute spicy sausage for a kick.
- Reserve the sausage fat carefully to add rich flavor to the gravy.
- Ensure the casserole is fully set and not jiggly before removing from oven to avoid undercooked eggs.
- This dish can be prepared ahead and refrigerated, then baked the next day for convenience.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
