Sausage, Egg and Croissant Breakfast Casserole

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This breakfast casserole layers buttery croissants with savory sausage, eggs, and melted cheese for a make-ahead brunch dish that’s rich, satisfying, and impressive without much effort.

The croissants soak up the custard overnight and bake into a golden, bread pudding-style casserole.

Why You’ll Love It

  • Assemble the night before—just bake in the morning
  • Croissants create an extra-rich, buttery texture
  • Feeds 8–10 people from one pan
  • Customizable with your favorite add-ins
  • Perfect for holidays, houseguests, or special occasions

Ingredients

  • 6 large croissants (day-old works best)
  • 1 pound bulk breakfast sausage
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded gruyere or sharp cheddar cheese, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh chives, chopped (for garnish)

Steps

  1. Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Tear or cut the croissants into 1 to 2-inch pieces and spread them evenly in the prepared dish.
  3. In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned and cooked through, about 8–10 minutes.
  4. Drain any excess grease and scatter the cooked sausage evenly over the croissant pieces.
  5. Sprinkle 1 1/2 cups of the shredded cheese over the sausage and croissants.
  6. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, pepper, and nutmeg until smooth.
  7. Pour the egg mixture evenly over the casserole, making sure all the croissant pieces get moistened.
  8. Press down gently with a spatula to help the croissants absorb the custard.
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight (8–12 hours is ideal).
  10. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
  11. Preheat your oven to 350°F (175°C).
  12. Remove the plastic wrap and sprinkle the remaining 1/2 cup of cheese over the top.
  13. Bake uncovered for 45–55 minutes until the top is golden brown and puffed, and the center is set (a knife inserted in the middle should come out clean).
  14. Let rest for 10 minutes before cutting.
  15. Garnish with fresh chives and serve warm.

Helpful Tips and Substitutions

Day-old croissants absorb the custard better without becoming too soggy—leave fresh croissants out uncovered for a few hours or use croissants from the bakery section.

Swap breakfast sausage for cooked and crumbled bacon, diced ham, or a combination.

Gruyere melts beautifully and adds a nutty flavor, but Swiss, fontina, or sharp cheddar all work well.

Add sauteed spinach, mushrooms, or bell peppers for extra vegetables.

For a lighter version, use half-and-half instead of the milk and cream combination.

A balloon whisk ensures a smooth custard with no lumps.

If you skip the overnight rest, let the assembled casserole sit for at least 30 minutes before baking so the croissants can absorb some custard.

The casserole should jiggle slightly in the center when done—it will set as it cools.

Serving Ideas

Cut into squares and serve directly from the baking dish.

Pair with fresh fruit, a simple green salad, or roasted breakfast potatoes.

Offer hot sauce, salsa, or extra Dijon mustard on the side.

Drizzle individual portions with a small amount of maple syrup if you like sweet and savory together.

Serve with mimosas, fresh-squeezed orange juice, or hot coffee for a complete brunch spread.

Transport to potlucks in the baking dish covered with foil—it travels well and stays warm.

Make-Ahead and Storage

This casserole is designed to be made ahead—assemble completely and refrigerate for up to 24 hours before baking.

Store baked leftovers covered in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 1–2 minutes or warm the whole casserole in a 300°F oven for 20–25 minutes.

To freeze: cut baked casserole into portions, wrap individually in plastic wrap, then place in a freezer bag for up to 2 months.

Reheat frozen portions in the microwave for 2–3 minutes or in a 350°F oven for 15–20 minutes.

The texture is best fresh, but frozen portions make excellent quick weekday breakfasts.

Brunch Without the Stress

This croissant breakfast casserole lets you enjoy a luxurious brunch without standing at the stove all morning.

The overnight rest actually improves the dish, making it perfect for holiday mornings when you want to be with your guests, not in the kitchen.

Make it once and it will become your go-to for feeding a crowd.

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