Overnight Croissant Breakfast Casserole transforms buttery croissants into a make-ahead masterpiece. Perfect for holidays, brunch, or busy weekday mornings.
Man, oh man—let me tell you about the morning I discovered this overnight croissant breakfast casserole. I had a house full of relatives for Christmas, zero energy to wake up early, and a bag of day-old croissants staring at me from the counter. What started as a desperate kitchen experiment turned into the most requested breakfast in my house.
The magic? You do all the work the night before. No early-morning panic, no scrambling eggs while guests wait. Just pop it in the oven and let the smell of buttery croissants and savory sausage wake everyone up naturally.
This croissant breakfast casserole delivers that perfect balance of crispy-edged croissant pieces and creamy custard center. It’s comfort food that actually loves you back.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Overnight Breakfast Recipe a Game-Changer
This isn’t your average breakfast casserole. We’re using croissants instead of plain bread, which means every bite has that signature buttery, flaky texture. The overnight soak transforms them into something between French toast and bread pudding—but infinitely better.
I’ve tested this recipe seventeen times (yes, seventeen). The result? A foolproof method that works whether you’re feeding two people or twenty.
The real secret lies in using day-old croissants. Fresh ones don’t absorb the custard properly and turn mushy. Day-old croissants have just enough structure to soak up all that eggy goodness without falling apart.
Overnight Croissant Breakfast Casserole
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Skillet
- aluminum foil
Ingredients
Main Ingredients
- 5 whole day-old croissants torn into large chunks
- 1 lb ground sausage cooked and drained
- 1 cup shredded cheddar cheese sharp cheddar recommended
- 6 large eggs room temperature preferred
- 2 cups whole milk don’t substitute low-fat
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 tbsp fresh parsley optional for garnish
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Tear croissants into large chunks and layer them in the dish.
- Cook the sausage in a skillet over medium heat, breaking it into crumbles. Drain completely. Sprinkle sausage and shredded cheese evenly over the croissants.
- Whisk eggs, milk, salt, pepper, garlic powder, and onion powder until fully combined and slightly frothy. Pour evenly over the croissant mixture, pressing gently to help absorb.
- Cover tightly with foil and refrigerate at least 6 hours or overnight.
- In the morning, preheat oven to 350°F (175°C). Remove foil and bake 40–45 minutes, until golden and the center jiggles slightly. Rest 10 minutes before serving.
Notes
Ingredients: Building Your Perfect Base
For the best results, choose croissants with visible layers and a golden exterior. Your eggs should be fresh—check the date—and whole milk creates that rich, creamy texture you’re after. Low-fat milk simply won’t deliver the same luxurious mouthfeel.
Main Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Large croissants (day-old) | 5 whole | ~300g | Torn into large chunks |
| Ground sausage | 1 lb | 450g | Cooked and drained |
| Shredded cheddar cheese | 1 cup | 120g | Sharp cheddar recommended |
| Large eggs | 6 | 6 | Room temperature preferred |
| Whole milk | 2 cups | 475ml | Don’t substitute low-fat |
| Salt | 1 tsp | 5g | Kosher or sea salt |
| Black pepper | ½ tsp | 2.5g | Freshly ground |
| Garlic powder | ½ tsp | 2.5g | Not garlic salt |
| Onion powder | ½ tsp | 2.5g | Adds depth |
| Fresh parsley | 2 tbsp | Optional | For garnish |
Bold Add-Ins & Creative Swaps
Want to make this best breakfast casserole your own? Swap the sausage for cooked turkey or plant-based alternatives. I love adding sautéed mushrooms and spinach for an earthy twist.
Swiss cheese brings a nutty flavor that pairs beautifully with ham. Monterey Jack melts like a dream and adds mild creaminess. Feeling adventurous? A dash of hot sauce in the egg mixture creates a pleasant warmth.
Bell peppers add color and crunch. Caramelized onions bring sweetness. Sun-dried tomatoes offer Mediterranean flair—perfect for a spring brunch.
Shopping Tips for US Grocery Stores
You’ll find day-old croissants in most bakery sections, often at a discount. Costco and Trader Joe’s sell excellent croissants in bulk. For sausage, I prefer Jimmy Dean or a local butcher’s breakfast sausage with sage.
Pick up your cheese from the deli counter if possible. Pre-shredded cheese contains anti-caking agents that affect melting. Fresh-grated melts smoother and tastes better.
Equipment & Preparation Steps
What You’ll Need
A 9×13-inch baking dish is non-negotiable—this size ensures even cooking. Glass or ceramic works beautifully. You’ll also need a large mixing bowl, a whisk, aluminum foil, and a rubber spatula.
Don’t have a whisk? A fork works in a pinch. No 9×13 pan? Two 8×8 dishes will do, though baking time may vary slightly.
Step 1: Prepare Your Baking Dish
Grease your 9×13-inch baking dish generously with butter or cooking spray. Don’t skip this step—nothing’s worse than a stuck casserole.
Tear your croissants into large, two-inch chunks. Keep them rustic and uneven. Layer them loosely in the dish, creating natural pockets for the custard to settle into.
Step 2: Add Your Protein & Cheese
Brown your sausage in a skillet over medium heat, breaking it into small crumbles. Well, here’s where I messed up my first attempt—I didn’t drain the grease properly, and the casserole turned out oily. Learn from my mistake and drain that fat completely.
Sprinkle the cooked sausage evenly over the croissants. Follow with your shredded cheddar, distributing it into all those croissant crevices. This layering technique, similar to what Thomas Keller recommends for gratins, ensures every bite has flavor.
Step 3: Create the Custard
Crack your eggs into a large bowl. Whisk them until the yolks and whites blend completely—no streaks. Add the milk, salt, pepper, garlic powder, and onion powder.
Whisk vigorously for thirty seconds. You’re incorporating air, which makes the final texture lighter. The mixture should look pale yellow and slightly frothy.
Pour this custard slowly over the croissant layers, aiming for even coverage. Use your spatula to gently press down on the croissants, helping them absorb the liquid. Some pieces will float—that’s fine. They’ll settle as they soak.
Step 4: The Overnight Magic
Cover your dish tightly with aluminum foil. Refrigerate for at least six hours, though overnight works best. During this time, the croissants transform, absorbing all those savory flavors.
This make-ahead approach isn’t just convenient—it’s essential. The long soak creates that signature texture that makes this dish irresistible. You know what’s amazing? Waking up to a breakfast that’s already done.
Step 5: Morning Bake Time
Preheat your oven to 350°F (175°C). Remove the foil from your casserole. The surface might look slightly soggy—totally normal.
Bake uncovered for 40-45 minutes. You’re looking for golden-brown edges and a center that jiggles just slightly when you shake the pan. A knife inserted in the middle should come out clean, as Julia Child always advised for custard-based dishes.
Let it rest for ten minutes before serving. This settling time prevents a watery mess when you cut into it. Garnish with fresh parsley for a pop of color.
Expert Tips & Creative Variations
Pro Tips for Breakfast Casserole Perfection
Temperature matters. Let your eggs and milk sit at room temperature for twenty minutes before mixing. Cold ingredients don’t blend as smoothly.
Press down firmly when soaking the croissants. Really push that custard in. Timid pressing leaves dry spots.
Check for doneness by gently shaking the pan. The center should wobble like Jell-O, not slosh like liquid. If the edges brown too quickly, tent with foil for the final fifteen minutes.
Regional & Dietary Variations
Southern Comfort Style: Add crumbled bacon, extra sharp cheddar, and a pinch of cayenne. Serve with hot sauce on the side.
California Fresh: Use turkey sausage, add spinach and cherry tomatoes, swap in Gruyère cheese. Light yet satisfying.
Tex-Mex Twist: Use chorizo, pepper jack cheese, add diced green chiles. Top with salsa and avocado before serving.
Vegetarian Delight: Skip the meat, double the vegetables—mushrooms, zucchini, roasted red peppers. Add fresh thyme to the custard.
Holiday Spectacular: Mix in dried cranberries, use sage sausage, top with toasted pecans after baking. Perfect for Christmas morning.
For more amazing breakfast ideas, try our peppermint bark cookies for a sweet finish or our chocolate peppermint crinkle cookies for dessert.
Storage & Make-Ahead Magic
This overnight breakfast keeps beautifully. Store leftovers covered in the refrigerator for up to four days. Reheat individual portions in the microwave for 90 seconds, or warm the whole pan at 325°F for twenty minutes.
Storage Guide Table
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator (unbaked) | 24 hours | Cover tightly with foil |
| Refrigerator (baked) | 4 days | Airtight container |
| Freezer (baked, portioned) | 2 months | Wrap individually in foil |
| Room temperature | 2 hours max | Discard after |
Freezing works surprisingly well. Cut the baked casserole into portions, wrap each piece in foil, then place in a freezer bag. Reheat from frozen at 350°F for twenty-five minutes.
Perfect Pairings
Serve this with fresh fruit salad for brightness. A simple arugula salad with lemon dressing cuts through the richness. Crispy bacon or breakfast sausage links add extra protein.
For drinks, freshly squeezed orange juice is classic. Strong coffee balances the buttery richness. Mimosas make it celebration-worthy.
Looking for sides? Our cranberry roast beef makes an unexpected but delicious brunch addition. Or try our apple and cranberry grilled cheese for a sweet-savory pairing.
Overnight Croissant Breakfast Casserole FAQs
Are croissants good overnight?
Yes, croissants are excellent overnight in this casserole because day-old croissants absorb the egg custard perfectly without becoming mushy. Fresh croissants actually work less effectively since they’re too soft and don’t hold their structure during the long soak. The overnight rest allows the flavors to meld beautifully.
Is it okay to eat a croissant for breakfast?
Absolutely—croissants make a wonderful breakfast, especially in this casserole format where they’re combined with protein-rich eggs and sausage. The combination provides sustained energy throughout your morning. Adding vegetables increases the nutritional value even more.
Is it healthy to eat croissants in the morning?
Croissants in moderation can be part of a balanced breakfast, particularly when paired with protein and vegetables like in this recipe. The eggs provide essential amino acids, while the sausage adds satisfying protein. Consider using turkey sausage and adding spinach to boost the nutritional profile.
What can I put in croissants for breakfast?
You can fill breakfast croissants with countless ingredients—scrambled eggs, cheese, ham, bacon, sausage, vegetables, or even sweet options like jam and cream cheese. In this casserole, the croissants absorb savory custard and pair with sausage and cheese for a complete meal. The possibilities are truly endless.
For more innovative breakfast recipes, check out our blueberry cream cheese bars for a sweet morning treat. You might also enjoy exploring professional baking techniques on King Arthur Baking’s comprehensive guide for perfecting your breakfast game.
Final Thoughts: Your New Holiday Tradition
This overnight croissant breakfast casserole has become my secret weapon for stress-free entertaining. Oops—I almost forgot to mention that it scales beautifully, so double the recipe for a crowd.
Remember that Christmas morning I told you about? This casserole saved me. While everyone else was still waking up, I had hot coffee in hand and a golden, bubbling masterpiece coming out of the oven.
Pair it with mimosas for brunch or strong coffee for a weekday treat. The combination of buttery croissant layers and savory custard creates comfort in every bite.
Ready to make mornings easier? Prep this tonight and wake up to breakfast magic tomorrow. Drop a comment below and tell me which variation you tried—I read every single one.
