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Easy Fluffy Croissant Breakfast Casserole Recipe for Perfect Mornings

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A quick and easy breakfast casserole featuring buttery croissants, eggs, cheese, and savory sausage, perfect for busy mornings or brunch gatherings.

Ingredients

Scale
  • 6 large croissants (day-old or slightly stale)
  • 8 large eggs (room temperature)
  • 2 cups (480 ml) milk (whole or 2%)
  • 2 cups (about 200g) shredded cheese (sharp cheddar or Gruyère recommended)
  • 1 cup (150g) cooked breakfast sausage, crumbled (can swap for bacon or ham)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced (optional)
  • Salt and freshly cracked pepper to taste
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon fresh herbs (parsley or chives, chopped, optional)
  • Butter (for greasing the baking dish, unsalted preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9×13 inch (23×33 cm) casserole dish thoroughly to prevent sticking.
  2. Tear the croissants into bite-sized pieces (about 1 to 2 inches). Spread them evenly in the greased baking dish.
  3. In a medium skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through, about 6-8 minutes. Remove excess grease if necessary.
  4. Add finely diced onion and minced garlic to the sausage. Cook until softened and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
  5. In a large bowl, crack 8 large eggs and whisk until pale and fluffy (about 1-2 minutes). Gradually whisk in 2 cups of milk, Dijon mustard, salt, and freshly cracked pepper to taste until smooth and slightly frothy.
  6. Spread the cooked sausage and onion mixture evenly over the croissant pieces in the baking dish. Sprinkle shredded cheese on top.
  7. Slowly pour the egg and milk mixture over the layered croissants, sausage, and cheese. Press down gently on the croissant pieces with a spatula to help them soak up the custard.
  8. Sprinkle chopped fresh herbs over the top (optional).
  9. Cover the dish loosely with foil and let it sit at room temperature for 15-20 minutes to allow croissants to absorb the custard.
  10. Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted should come out clean).
  11. Remove from oven and let rest for 5-10 minutes before serving.

Notes

Use day-old croissants for best absorption; fresh croissants can be lightly toasted. Letting the casserole rest before baking improves texture. If top browns too quickly, tent with foil. For dairy-free, substitute milk and cheese with plant-based alternatives. Can be prepared the night before and refrigerated.

Nutrition

Keywords: croissant casserole, breakfast casserole, brunch recipe, easy breakfast, cheesy casserole, sausage casserole, fluffy eggs

Find it online: https://rowanrecipes.com/easy-fluffy-croissant-breakfast-casserole-recipe-for-perfect-mornings/