why make this recipe
Overnight Croissant Breakfast Casserole is a delicious and easy way to start your day. It combines the flaky goodness of croissants with savory sausage, creamy eggs, and melted cheese. The best part? You can prepare it the night before, making your morning stress-free. It’s perfect for family gatherings, brunches, or just a cozy weekend breakfast.
how to make Overnight Croissant Breakfast Casserole
Ingredients :
- 5 large croissants, preferably day-old, torn into large chunks
- 1 lb (450g) ground sausage, cooked and drained
- 1 cup (120g) shredded cheddar cheese
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, chopped (optional, for garnish)
Directions :
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Layer torn croissants evenly in the dish.
- Sprinkle cooked sausage and shredded cheese over the croissants.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the mixture evenly over the croissant layers. Gently press down with a spatula to help the croissants soak up the custard.
- Cover the dish with foil and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350F (175C).
- Uncover the casserole and bake for 40 to 45 minutes, or until golden brown and set in the center.
- Let cool for 10 minutes, then garnish with fresh parsley and serve warm.
how to serve Overnight Croissant Breakfast Casserole
Serve the casserole warm for breakfast or brunch. It pairs nicely with fresh fruit, a side of yogurt, or a simple green salad. You can also drizzle some hot sauce or serve with ketchup for added flavor.
how to store Overnight Croissant Breakfast Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole both before and after baking. Just make sure to wrap it tightly with plastic wrap and aluminum foil to maintain freshness.
tips to make Overnight Croissant Breakfast Casserole
- Use day-old croissants for the best texture; fresh ones may become too soggy.
- Let the casserole rest after baking to make slicing easier.
- If you like a crispier top, broil the casserole for 1 to 2 minutes at the end of baking.
- Feel free to add your favorite vegetables, like bell peppers or spinach, for extra nutrition.
variation
You can customize this casserole by using different types of cheese, such as mozzarella or feta. For a vegetarian version, replace the sausage with sautéed vegetables or a meat alternative.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before and let it sit in the refrigerator overnight.
Can I use other types of bread instead of croissants?
Yes, you can substitute croissants with brioche, French bread, or any other bread you prefer.
How do I reheat the leftovers?
Reheat leftovers in the oven at 350F until warmed through, or microwave individual portions for a quick meal.
Overnight Croissant Breakfast Casserole
Ingredients
Main Ingredients
- 5 large croissants, preferably day-old, torn into large chunks Use day-old croissants for best texture.
- 1 lb ground sausage, cooked and drained
- 1 cup shredded cheddar cheese
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Layer torn croissants evenly in the dish.
- Sprinkle cooked sausage and shredded cheese over the croissants.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the mixture evenly over the croissant layers. Gently press down with a spatula to help the croissants soak up the custard.
- Cover the dish with foil and refrigerate for at least 6 hours or overnight.
Baking
- Preheat the oven to 350F (175C).
- Uncover the casserole and bake for 40 to 45 minutes, or until golden brown and set in the center.
- Let cool for 10 minutes, then garnish with fresh parsley and serve warm.