Start your morning off right with this mouthwatering Croissant Breakfast Casserole—deliciously rich, incredibly filling, and a breeze to prepare!
This Croissant Breakfast Casserole is a hearty and delicious way to start your morning and keep you energized during the day. It is filled with croissants, sausage, spinach, cheese, eggs, and so much more. It’s ideal to make this recipe the night before to let the croissants soak up all the flavor. Then pop it in your oven the next morning and all it has to do is cook and you have a delicious breakfast at your fingertips!
I love to serve this croissant sausage casserole alongside my Mini Pancakes, and Fruit Salad for a well rounded breakfast.
Table of Contents
Why We Love Breakfast Casserole
- Just toss everything together, bake, and you’ve got a complete breakfast without the fuss.
- It’s perfect for brunch or family gatherings.
- It’s also great for leftovers and reheats well for another meal.
Recipe Ingredients
Pork Sausage – Brings a savory, rich flavor with a slightly crumbly texture.
Cheddar Cheese – Adds a sharp, tangy taste and a creamy, gooey texture when melted.
Dry Mustard – Gives a mild heat and a hint of tangy undertone.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Meat Alternative – Swap the sausage for bacon, breakfast sausage, or ham to bring in a different savory twist.
Cheese Swap – Replace cheddar and Monterey Jack with Swiss, mozzarella, or Gruyere cheese for a creamy, rich, slightly nutty flavor.
Veggie Addition – Add veggies like broccoli, mushrooms, bell peppers, or sun-dried tomatoes for extra flavor and nutrition.
How to Make Croissant Breakfast Casserole
Step 1: In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel-lined plate. Remove the grease by slightly patting it with the paper towels, then place it in a medium mixing bowl. Wipe the pan out a bit, then sauté the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of an 8×8-inch baking pan.
Step 2: In a medium mixing bowl, whisk together the eggs, then add and whisk in the milk, half and half, mustard, salt, black pepper, paprika, and garlic powder. Pour over the egg mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
Step 3: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.
Expert Tips
Tent with Foil if Browning Too Quickly – If the top of your Sausage Croissant Breakfast Casserole starts browning too fast, cover it with foil for the last 10-15 minutes to prevent burning while allowing the center to cook through.
Add Fresh Herbs for Extra Flavor – Sprinkle fresh chopped herbs like parsley, thyme, rosemary, sage, or chives over the casserole before baking. It adds a layer of fresh flavor and a touch of color.
Use Quality Croissants – Go for medium to large bakery croissants; their fabulous flaky layers soak up the custard beautifully.
FAQs
Yes, you can double this recipe. Use a 9×13-inch baking dish or pan and bake for 50-60 minutes. To ensure even cooking, check for doneness by inserting a toothpick in the center; it should come out clean.
This recipe is already very quick, but you can speed it up by using leftover hamburger meat or pre-cooked sausage/bacon.
I recommend making it the night before baking so that the bread can soak up all the goodness and flavor! If you are making it the morning of, let the bread sit for at least 20-30 minutes before popping it in the oven. If the bread isn’t soaked through enough, there’s a chance of it burning or becoming really hard and crunchy in the casserole.
Storage Info
To STORE the Sausage Croissant Breakfast Casserole leftovers, place them in an airtight container and cover them tightly. You can refrigerate it for up to 3 days. To FREEZE, wrap it well with plastic wrap and aluminum foil, then freeze for up to 3-6 months.
To REHEAT, thaw overnight in the fridge if frozen, then bake at 350°F (175°C) for 20-25 minutes, or until heated through. Individual portions can be microwaved for 1-2 minutes until warm.
More Breakfast Casseroles to Try
Croissant Breakfast Casserole Recipe
Ingredients
- 1/2 lb regular pork sausage
- 1/2 small onion - or 1 large leek, diced
- 1 cup fresh spinach - roughly chopped
- 1/2 cup cheddar cheese - grated
- 1/2 cup monterey jack cheese - grated
- 3 large croissants - cut or torn into 1-2 inch cubes
- 6 large eggs
- 3/4 cup whole milk
- 1/2 cup half and half
- 3/4 tsp dry mustard
- 1/2 teaspoon salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
- In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel-lined plate. Remove the grease by slightly patting it with the paper towels, then place it in a medium mixing bowl. Wipe the pan out a bit, then sauté the onion until translucent, add the spinach and wilt. Add to the bowl with the sausage, then toss with the cheese and cubed croissants. Spread into the bottom of an 8×8-inch baking pan.
- In a medium mixing bowl, whisk together the eggs, then add and whisk in the milk, half and half, mustard, salt, black pepper, paprika, and garlic powder. Pour over the egg mixture in the pan, taking care to soak the tops of all of the croissant pieces. Cover and refrigerate for at least 8 hours, preferably overnight.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake uncovered for 45-50 minutes or until the center is set and the tops are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.
I loved how easy it was to prep the night before and just bake in the morning.
I made this recipe yesterday for a Christmas brunch and everyone loved it! I made it the night before so it just went in the over the next morning which I loved! I doubled the recipe and it came out perfectly. Will definitely be making it again soon!
I absolutely LOVE this recipe and have been making it Christmas morning for a while now.
This year I am having a guest over that is vegetarian. What suggestions do you have for how to adjust the recipe?
Hi Karen, just use a plant-based breakfast sausage instead of the pork sausage.
I needed a little more to bring to a friend, so I used four croissants, bumped up the amount of half and half and added an extra egg. A little more seasoning and into an 8X13 disposable pan. The croissants from my supermarket were very airy, so I tore instead of cubed them and staled them a little overnight, so they’d absorb more liquid. Kraft makes a combination colby, cheddar and jack cheese, which I used. Next time I will add more spinach, since it wilts down to a couple of tablespoons. I used Smithfield breakfast sausage patties, which were easy to break up.
This recipe is a keeper.
This is my go to, make ahead “brunch the next day” food. It gets rave reviews from everyone which makes me look like a pro (which I am NOT)! The only change I make is to add a few extra eggs.