Description
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions is a decadent and hearty morning dish perfect for brunch or a weekend breakfast. Featuring savory breakfast sausage, creamy cheese layers, and flaky croissants soaked in a flavorful egg custard, this casserole combines rich textures and bold flavors with a spicy Dijon and hot sauce kick. It’s a make-ahead recipe ideal for soaking overnight, then baked to golden perfection with a crispy cheesy topping.
Ingredients
Scale
Croissant Sandwich Layer
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
Egg Custard Mixture
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
- 2 tablespoons everything bagel seasoning
- Kosher salt (about 1 teaspoon divided)
- Freshly cracked pepper (about 1/2 teaspoon divided)
Instructions
- Brown the meat and veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until mostly cooked through. Then add the diced yellow onion and red bell pepper and cook until the vegetables are soft and fragrant. Remove from heat and let cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with cream cheese, 1 1/2 cups shredded white cheddar, paprika, and sliced green onions. Stir until well incorporated and creamy.
- Prep the croissants: Slice croissants in half lengthwise. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange croissant bottoms evenly in the dish. Evenly divide the sausage filling over the croissant bottoms, then place the top halves back over the filling to form sandwiches. Set aside.
- Mix the eggs: In a blender or mixing bowl, whisk together eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until smooth and uniform.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour remaining egg mixture evenly over and around the croissant sandwiches. Cover the casserole and let it soak at room temperature for at least 1 hour, or refrigerate overnight, allowing croissants to absorb the custard fully.
- Preheat the oven: When ready to bake, preheat oven to 375°F (190°C).
- Bake: Before baking, brush croissants lightly with reserved egg mixture. Sprinkle everything bagel seasoning and remaining shredded white cheddar across the top. Bake uncovered for 40 to 45 minutes until custard is fully set, top is golden brown, and cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps absorb the egg custard better without becoming too soggy.
- The casserole can be prepared the night before and refrigerated to let flavors meld.
- Adjust hot sauce amount according to your preferred spice level.
- Stale croissants can be toasted lightly if very soft, to prevent sogginess.
- Ensure sausage is fully cooked before mixing with cream cheese for food safety.
