Overnight Croissant Breakfast Casserole
Overnight Croissant Breakfast Casserole transforms buttery, day-old croissants into a savory make-ahead brunch dish with sausage, cheese, and a creamy custard. Perfect for holidays, gatherings, or busy mornings.
Equipment
- 9x13 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
Customize with vegetables, alternative proteins, or different cheeses. For a lighter version, use turkey sausage and add spinach. Leftovers keep 4 days refrigerated.