Croissant Breakfast Casserole
A delicious and easy breakfast casserole featuring croissants, sausage, eggs, and cheese, perfect for family gatherings or brunch.
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.
Notes
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. Feel free to add extra veggies or experiment with different types of cheese for more flavor.