Description
A hearty and savory Croissant Breakfast Casserole layered with browned breakfast sausage, sautéed onions, shredded cheddar, and torn croissants soaked in a spiced egg and milk mixture. This casserole is baked until golden and served warm with a rich, creamy sausage gravy made from reserved sausage fat, butter, and milk. Perfect for make-ahead breakfasts or brunches, it’s comforting, flavorful, and ideal for feeding a crowd.
Ingredients
Scale
Casserole Base
- 1 tablespoon olive oil
- 1 small onion, peeled and diced
- 1 pound breakfast sausage (mild flavor)
- 4 large croissants or 8 small croissants, torn into large bite-size pieces
- 1 cup shredded cheddar cheese
Egg Mixture
- 6 large eggs
- ½ cup heavy whipping cream
- ½ cup whole milk (from the total 3 cups)
- ½ teaspoon dry mustard powder
- ½ teaspoon salt, plus additional to taste
- ½ teaspoon black pepper, plus additional to taste
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Sausage Gravy
- 2 tablespoons butter
- 1 tablespoon reserved sausage fat (from cooking sausage)
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk (remaining from the total 3 cups)
- Salt and pepper to taste
Instructions
- Sauté Onions and Cook Sausage: Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until they become soft and translucent, about 3 to 5 minutes. Then crumble in the breakfast sausage and cook until browned and fully cooked through, with no pink remaining. Drain excess fat into a small container and refrigerate to save for later sausage gravy.
- Assemble Casserole Base: In a large bowl, combine the cooked sausage and onions with the torn croissants and shredded cheddar cheese, stirring gently to distribute evenly. Transfer this mixture into a greased 9×13-inch glass baking dish prepared with non-stick spray.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, ½ cup milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until smooth and well combined.
- Combine Egg Mixture with Casserole: Pour the egg mixture evenly over the croissant and sausage mixture in the baking dish, making sure all pieces are thoroughly coated with the egg mixture.
- Refrigerate Overnight: Cover the casserole dish tightly with plastic wrap and chill in the refrigerator for at least 8 hours or overnight to allow the croissants to soak up the flavors and egg mixture fully.
- Preheat Oven and Bake: When ready to bake, remove the casserole from the refrigerator and preheat the oven to 350°F (175°C). Bake the casserole uncovered for 35 to 45 minutes, or until the top is golden brown and the eggs are completely set.
- Make Sausage Gravy: While the casserole bakes, melt the butter and 1 tablespoon reserved sausage fat together over medium heat in a saucepan. Whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
- Add Milk and Thicken Gravy: Gradually pour in the remaining 2 ½ cups milk, whisking continuously to prevent lumps. Cook on low heat, stirring frequently for 2 to 3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Once baked, slice the casserole into portions and serve warm with the creamy sausage gravy ladled over the top or served on the side.
Notes
- Make sure to refrigerate the casserole overnight for best texture and flavor absorption.
- Use mild breakfast sausage for a balanced flavor, but spicy sausage can be substituted if preferred.
- The reserved sausage fat adds rich flavor to the gravy – don’t discard it.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Gluten-free croissants or bread can be used as a substitute if desired.
