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The combination of sausage, cheese, and buttery croissants makes the perfect breakfast casserole! This simple make-ahead recipe is special enough for Christmas morning or brunch with family and friends.
Whether making breakfast on a slow Sunday morning, hosting a holiday brunch, or having breakfast for dinner with the kids, this easy-to-make recipe is always a showstopper!
Layers of buttery croissants, shredded cheddar cheese, and cooked sausage are baked into a soft, flavorful egg mixture to create this delicious breakfast casserole. With the perfect balance of textures, from the light croissants to the hearty sausage, this casserole is sure to become your go-to brunch in no time!
You can easily this recipe ahead of time, and it’s also freezer-friendly. No matter the occasion, the time of year, or the size of the crowd you’re feeding, this Sausage and Cheese Croissant Breakfast Casserole will soon become a family favorite!
Make This Recipe For…
- Holiday Brunches
- Potlucks
- Graduation Parties
- Baby Showers
- Get Well Soon Gift
- Breakfast For Dinner
- Easter Brunch
- Birthday Parties
Ingredients Needed To Make Sausage and Cheese Croissant Breakfast Casserole
- Medium-sized Croissants
- Eggs
- Half and Half – can use whole milk
- Dijon Mustard
- Ground Breakfast Sausage – cooked and drained
- Shredded Cheddar Cheese
- Salt and pepper to taste – optional
PRO TIP: Add about a 1/4 teaspoon of nutmeg into your egg mixture to really bring out the flavors of the other ingredients. You can also add salt and pepper, the amount just depends on your personal preferences.
How To Make This Tasty Breakfast Casserole
- Lightly coat a 9×6 inch deep baking dish with cooking spray and use a 9×11 baking dish.
- Tear croissants in half and place in the prepared pan. Sprinkle the shredded cheese and cooked sausage over the torn croissants.
- Whisk together eggs, half and half, Dijon mustard, salt, and pepper in a small bowl. Pour the egg mixture into the pan over the croissants. Cover with foil and chill in the refrigerator for 30 minutes or overnight.
- Heat oven to 350 degrees. Place the covered breakfast casserole in the oven and bake for 20 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until the casserole is hot and bubbly with a golden top.
- Remove the casserole from the oven and let rest for 5 minutes, then slice, serve and enjoy!
Can Breakfast Casserole Be Frozen?
Yes, you can absolutely freeze this breakfast casserole! After removing the casserole from the oven, allow it to cool, and then wrap it tightly in plastic or foil. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge, then reheat in the oven.
Can Sausage and Cheese Croissant Breakfast Casserole Be Made Ahead Of Time?
Yes, this recipe is super easy to prepare ahead of time! I recommend preparing this dish the night before you want to serve it. You have to let the casserole chill in the fridge for at least 30 minutes anyway, so simply leave it in the fridge overnight and then bake it in the morning when you’re ready for breakfast!
Delicious Additions To This Recipe
This is a versatile recipe so that you can make all kinds of delicious additions. Here are a couple of my favorite add-ins…
- Swiss or Gruyere Cheese
- Green Onions
- Red Pepper Chili Flakes
- Broccoli florets
- Jam – I like to use raspberry
- Bell Peppers – diced
- Shallots
- Asparagus heads
What To Serve With This Breakfast Casserole
There are so many delicious breakfast foods out there, and this casserole will pair well with all of them; here are a couple of my favorites…
More Recipes You’ll Love…
- Ham and Cheese Breakfast Casserole
- Christmas Morning Punch
- Baked Brie in Puffed Pastry
- Lemon Curd Thumbprint Cookies
- Caramel Apple Nachos
Sausage and Cheese Croissant Breakfast Casserole
Equipment
- 9×11 Baking Dish
Ingredients
- 6-8 medium sized Croissants
- 4 large Eggs
- 1 cup Half and Half – can substitute whole milk
- 1.5 tablespoons Dijon mustard
- 16 ounces Ground Breakfast Sausage – cooked and drained
- 6 ounces Shredded Cheddar Cheese
- Salt and Pepper to taste – optional
Instructions
- Lightly coat a 9×6 inch deep baking dish with cooking spray, you can also use a 9×11 baking dish.
- Tear croissants in half and place in the prepared pan. Sprinkle the shredded cheese and cooked sausage over the torn croissants. In a small bowl, whisk together eggs, half and half, Dijon mustard, salt and pepper.
- Pour the egg mixture into the pan, over the croissants. Cover with foil and chill in the refrigerator for 30 minutes or overnight.
- Heat oven to 350 degrees. Place covered breakfast casserole in the oven and bake for 20 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until the casserole is hot and bubbly with a golden top.
- Remove casserole from the oven and let rest for 5 minutes, then slice, serve and enjoy!
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