Description
Overnight Croissant Breakfast Casserole: Flaky croissants, savory sausage, gooey cheese blend for a comforting, crowd-pleasing morning treat.
Ingredients
Scale
- 6 large croissants (about 8–10 ounces), slightly stale or lightly toasted and torn into 1-inch pieces
- 8 large eggs
- 2 cups (16 fl oz) whole milk
- 1 cup (8 fl oz) heavy cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg (freshly grated preferred)
- 1½ cups (6 oz) shredded cheese (gruyère, cheddar, or a blend)
- 8 ounces breakfast sausage or bacon, cooked and crumbled
- ½ cup diced red bell pepper
- ½ cup diced yellow onion
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 2 cloves garlic, minced
Instructions
- Step 1: Prepare the Croissants If your croissants are very fresh, tear them into 1-inch pieces and spread them on a baking sheet. Toast them in a 300°F oven for about 10 minutes, just until they’re slightly dried out but not browned. Allow them to cool completely before proceeding with the recipe.
- Step 2: Cook the Add-ins In a skillet over medium heat, cook your breakfast meat until crispy if using bacon, or until browned and cooked through if using sausage. Remove the meat and set aside. In the same skillet with a bit of the remaining fat, sauté the diced bell pepper and onion until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Allow this mixture to cool slightly.
- Step 3: Prepare the Egg Mixture In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined. The mixture should be smooth and evenly colored.
- Step 4: Assemble the Casserole Grease a 9×13-inch baking dish. Layer half of the croissant pieces in the bottom of the dish. Top with half of the cooked meat, vegetable mixture, and 3/4 cup of shredded cheese. Add the remaining croissant pieces, then the remaining meat and vegetables. Pour the egg mixture evenly over everything, pressing down gently to ensure all the croissants begin to absorb the liquid.
- Step 5: Add Final Touches and Refrigerate Sprinkle the remaining cheese over the top and finish with the chopped chives. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours).
- Step 6: Bake to Perfection When you’re ready to bake, preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Remove the plastic wrap and cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 25-30 minutes, until the casserole is puffed, golden brown, and a knife inserted in the center comes out clean. Let your Overnight Croissant Breakfast Casserole rest for 10 minutes before serving to allow it to set properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 265mg