why make this recipe
Croissant Breakfast Casserole is a delicious and easy dish that makes breakfast special. It combines the buttery, flaky texture of croissants with savory ingredients like sausage, eggs, and cheese. This casserole is perfect for family gatherings or brunch with friends. Plus, it can be prepared a day ahead, making your morning stress-free!
how to make Croissant Breakfast Casserole
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 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Directions :
- In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel-lined plate and remove the grease by patting it lightly.
- Place the sausage in a medium mixing bowl. Wipe the pan and sauté the onion until it becomes translucent, then add the spinach and wilt it.
- Add the onion and spinach to the bowl with the sausage. Toss with the cheeses and cubed croissants, then spread this mixture into the bottom of an 8×8-inch baking pan.
- In another bowl, whisk together the eggs. Then add the milk, half and half, mustard, salt, black pepper, paprika, and garlic powder. Pour this egg mixture over the croissant mixture in the pan, ensuring all croissant pieces are soaked.
- Cover the pan and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350°F (175°C) and bake uncovered for 45-50 minutes until the center is set and the tops are golden brown.
- Allow to rest for 10 minutes before serving. For doubling the recipe, use a 9×13-inch baking dish and bake for 50-60 minutes. Store leftovers in an airtight container for up to 3 days or freeze for 3-6 months. To reheat, thaw if frozen and bake at 350°F for 20-25 minutes or microwave individual portions for 1-2 minutes until warm.
how to serve Croissant Breakfast Casserole
Serve the Croissant Breakfast Casserole warm, either sliced into squares or scooped onto plates. You can garnish with fresh herbs or serve it with fruit for a balanced meal. This dish is tasty on its own, but a side of fresh salad or yogurt can add a nice touch.
how to store Croissant Breakfast Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the casserole for 3-6 months. Just make sure to thaw it in the fridge overnight before reheating.
tips to make Croissant Breakfast Casserole
- Use day-old croissants for the best texture; they soak up the egg mixture better.
- Feel free to add extra veggies like bell peppers or mushrooms for more flavor.
- Experiment with different types of cheese to find your favorite combination.
variation
You can easily swap the sausage for cooked bacon or ham if you prefer. For a vegetarian option, leave out the meat and add other vegetables like zucchini or broccoli.
FAQs
Can I prepare this casserole the night before?
Yes! Just assemble it and leave it in the refrigerator overnight before baking.
Can I use different types of bread?
Certainly! While croissants are recommended for their texture, you can also use brioche or any other bread you like.
How do I reheat frozen leftovers?
Thaw the casserole in the fridge overnight, then bake it at 350°F for about 20-25 minutes until heated through. Alternatively, you can microwave individual servings.
Croissant Breakfast Casserole
Ingredients
Meat and Vegetables
- 1/2 lb regular pork sausage
- 1/2 small onion or 1 large leek, diced
- 1 cup fresh spinach, roughly chopped
Cheeses
- 1/2 cup cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
Casserole Base
- 3 large croissants, cut or torn into 1-2 inch cubes Day-old croissants work best
Egg Mixture
- 6 large eggs
- 3/4 cup whole milk
- 1/2 cup half and half
- 3/4 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Instructions
Preparation
- In a large skillet, brown the sausage over medium heat until fully cooked. Transfer the sausage to a paper towel-lined plate and remove the grease by patting it lightly.
- Place the sausage in a medium mixing bowl. Wipe the pan and sauté the onion until it becomes translucent, then add the spinach and wilt it.
- Add the onion and spinach to the bowl with the sausage. Toss with the cheeses and cubed croissants, then spread this mixture into the bottom of an 8×8-inch baking pan.
- In another bowl, whisk together the eggs, milk, half and half, mustard, salt, black pepper, paprika, and garlic powder.
- Pour this egg mixture over the croissant mixture in the pan, ensuring all croissant pieces are soaked.
- Cover the pan and refrigerate for at least 8 hours or overnight.
Cooking
- Preheat the oven to 350°F (175°C) and bake uncovered for 45-50 minutes until the center is set and the tops are golden brown.
- Allow to rest for 10 minutes before serving.