Description
This Croissant Breakfast Casserole with Savory Sausage and Cheddar is a hearty, comforting dish perfect for a make-ahead breakfast or brunch. Flaky croissants soak up a rich egg and cheese mixture, layered with flavorful cooked sausage and onions. Baked to golden perfection and served with creamy homemade sausage gravy, this casserole combines savory flavors and a delightful texture that will please any crowd.
Ingredients
Scale
Casserole
- 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
- 6 large eggs
- ½ cup heavy whipping cream
- 3 cups whole milk, divided
- 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 3 cups total)
- Salt and pepper to taste
Instructions
- Sauté Onions and Cook Sausage: In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until softened and translucent, about 3-5 minutes. Crumble the sausage into the pan and cook until browned and no longer pink inside. Drain excess fat into a small container and refrigerate overnight for gravy use.
- Assemble Casserole Base: In a large bowl, combine the cooked sausage and onions with the torn croissants and shredded cheddar cheese. Stir gently to mix evenly. Transfer the 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 of the milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until smooth and fully combined.
- Combine Egg Mixture with Casserole: Pour the egg mixture evenly over the croissant and sausage mixture in the baking dish, making sure all the pieces are well coated.
- Refrigerate Overnight: Cover the casserole dish with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. This allows the croissants to absorb the egg mixture thoroughly.
- Preheat Oven and Bake: Remove the casserole from the refrigerator and preheat the oven to 350°F (175°C). Bake uncovered for 35-45 minutes until the casserole is golden brown and the eggs are fully set.
- Make Sausage Gravy: While the casserole bakes, melt butter and 1 tablespoon of the reserved sausage fat over medium heat in a saucepan. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly to avoid burning.
- Add Milk and Thicken Gravy: Gradually whisk in the remaining 2 ½ cups milk a little at a time, stirring continuously. Continue cooking on low heat for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the baked casserole into 12 portions and serve warm, with the creamy sausage gravy ladled over each slice or on the side.
Notes
- The casserole can be prepared the night before and refrigerated overnight to enhance flavor and texture.
- To make the dish easier to serve, use a greased glass baking dish for even cooking and easy cleanup.
- Reserve the sausage fat to add depth and richness to the homemade gravy.
- You can substitute whole milk with 2% milk if preferred, though whole milk yields a creamier texture.
- Adjust seasoning according to taste, especially salt and pepper in the egg mixture and gravy.
- Use mild breakfast sausage for balanced flavor, or spicy sausage for a kick.
- Leftover casserole can be stored covered in the refrigerator for up to 3 days and reheated gently.
