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A Decadent Breakfast: Croissant Breakfast Casserole Recipe

A Decadent Breakfast: Croissant Breakfast Casserole Recipe
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★★★★★

5.2 from 11 reviews

This Croissant Breakfast Casserole is a decadent and savory dish that combines flaky croissants with a rich sausage and vegetable filling, all soaked in a creamy egg custard and topped with bubbly white cheddar and everything bagel seasoning. Perfect for a weekend brunch or special occasion breakfast, this casserole offers a delightful blend of textures and flavors that will impress family and guests alike.

Ingredients

Scale

Croissants and Bakeware

  • 8–10 small or medium croissants, stale or slightly dried

Meat and Vegetables

  • 1 tablespoon olive oil
  • 1 lb breakfast sausage
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced

Cheese and Dairy

  • 4 oz cream cheese, room temperature
  • 2 cups white cheddar cheese, grated (divided: 1 1/2 cups for filling, 1/2 cup for topping)
  • 10 eggs
  • 1 1/4 cups half-and-half

Seasonings and Condiments

  • 3 green onions, sliced
  • 1/2 teaspoon paprika
  • 1 tablespoon Dijon mustard
  • 2 tablespoons hot sauce
  • 2 tablespoons everything bagel seasoning
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  1. Brown the meat and veggies. Heat olive oil in a large skillet over medium heat. Add the breakfast sausage, breaking it apart with a spoon as it cooks until browned and fully cooked. Add diced onion and red bell pepper and sauté until vegetables are soft and onions are translucent. Remove from heat and let cool to room temperature.
  2. Mix the filling. In a large bowl, combine the cooled sausage mixture with cream cheese, 1 1/2 cups shredded cheddar, paprika, and sliced green onions. Stir until well combined into a rich, creamy filling.
  3. Prep the croissants. Cut croissants in half lengthwise. Lightly grease a 9×13-inch baking dish. Arrange bottom halves in a snug, single layer. Spread the sausage mixture evenly over croissant bottoms, then top with the remaining croissant halves.
  4. Mix the custard. In a blender or mixing bowl, whisk together eggs, half-and-half, Dijon mustard, hot sauce, kosher salt, and pepper until smooth and uniform with no streaks.
  5. Pour and set. Reserve 2 tablespoons of custard for brushing. Pour the rest evenly over the croissants to soak thoroughly. Cover with foil and let rest at room temperature for at least 1 hour or refrigerate overnight to allow absorption.
  6. Bake the casserole. Preheat oven to 375°F (190°C). Brush the croissant tops with reserved custard. Sprinkle with everything bagel seasoning and remaining shredded cheddar. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until eggs are set and top is golden brown and crisp.
  7. Cool and serve. Let the casserole cool about 10 minutes to firm up for easier slicing. Garnish with additional sliced green onions before serving for a fresh finish.

Notes

  • Using stale or slightly dried croissants helps them better absorb the custard, resulting in a moister casserole.
  • You can substitute breakfast sausage with other ground meats like turkey or pork if preferred.
  • Adjust the amount of hot sauce to control the heat level according to your taste.
  • Allowing the casserole to rest overnight enhances flavor melding and texture.
  • Store leftovers in the refrigerator for up to 3 days and reheat before serving.

Nutrition

Keywords: Croissant breakfast casserole, sausage casserole, brunch recipe, savory breakfast bake, croissant custard bake

Find it online: https://cheframiflavor.com/a-decadent-breakfast-croissant-breakfast-casserole-recipe/