Croissant Breakfast Casserole Recipe
This easy croissant breakfast casserole features croissants filled with sausage, onion, peppers, and cheese and baked with custardy eggs. If you're looking for an easy breakfast or brunch recipe, this is it!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Makes: 8 - 10 servings
Ingredients
- 8 - 10 small/medium croissants, stale
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated
- 3 green onions, sliced
- 1/2 teaspoon paprika
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon dijon mustard
- 2 tablespoons hot sauce, like frank's or tabasco
- 2 tablespoons everything bagel seasoning
- kosher salt
- freshly cracked pepper
Instructions
- Brown the meat and veggies. Heat a bit of oil in a skillet and brown the sausage, using a spoon to break it apart as it cooks. Once it's mostly cooked, add the diced onion and bell pepper and cook until the veggies are soft. Set aside to cool to room temperature.
- Mix the filling. In a bowl, combine the sausage mixture, cream cheese, 1 1/2 cups of shredded cheese, paprika, and sliced green onions. Mix until everything is well incorporated.
- Prep the croissants. Cut the croissants in half length-wise. Lightly grease a 9x13 baking dish and arrange the bottom halves of the croissants in the baking dish Divide the sausage mixture between the croissant bottoms and then top with the top halves. Set aside.
- Mix the eggs. In a blender, or in a mixing bowl, whisk the eggs, half and half, dijon, hot sauce, and 1/2 teaspoon salt and 1/2 teaspoon pepper until very smooth. If whisking by hand, make sure the eggs are very smooth and uniform.
- Pour and set. Reserve 2 tablespoons of egg mixture and set aside. Pour the remaining egg mixture around the croissants. Cover and let them soak for at least 1 hour at room temperature or overnight in the fridge.
- Preheat an oven to 375 F.
- Bake. Before baking, brush the croissants with the reserved egg mixture and sprinkle with the everything bagel seasoning. Top with a bit more shredded cheese. Cover with foil and bake for 30 min. Uncover and bake for 15-20 minutes longer, until the eggs are set and no longer runny. Top with more sliced green onions and serve warm.
Notes
This croissant breakfast casserole should be tightly covered or stored in an aright container in the refrigerator for up to 4 days.
You can reheat leftover Croissant Breakfast Casserole two ways:
- To reheat in the microwave: The microwave is good for instant pleasure and individual pieces but you will lose some of the crispiness. To microwave, add individual slices to a microwave-safe plate and microwave for one minute. Continue to microwave at 30-second intervals if needed to heat through.
- To reheat in the oven: Reheating leftovers in the oven will yield the best results. Cover the casserole with foil and bake at 325ºF for 20 minutes or until warmed through.
- Allow casserole to cool completely.
- Tightly wrap casserole in plastic wrap and then into a freezer-safe ziplock bag. Press out as much air as possible before sealing as this helps prevent freezer burn.
- Freeze for up to 2 months
- When ready to cook, thaw casserole in the refrigerator overnight.
- Reheat in the oven at 325ºF for 20 minutes or until warmed through
