Overnight Croissant Breakfast Casserole
A delicious and easy breakfast casserole combining flaky croissants, savory sausage, creamy eggs, and melted cheese, prepped the night before for a stress-free morning.
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 9x13-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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the casserole both before and after baking. For a crispier top, broil the casserole for 1 to 2 minutes at the end of baking.