Description
This Overnight Croissant Breakfast Casserole is a delicious and convenient make-ahead dish featuring buttery croissants, savory breakfast sausage, sautéed onions, and melted cheddar cheese all baked to golden perfection. Prepared the night before and baked in the morning, it pairs wonderfully with a creamy homemade sausage gravy, making it perfect for a hearty weekend brunch or holiday breakfast gathering.
Ingredients
Scale
For the Casserole
- 1 tbsp olive oil
- 1 small onion, peeled and chopped
- 1 lb breakfast sausage, mild flavor
- 4 large butter croissants or 8 small croissants
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk (for egg mixture)
- 1/2 tsp dry mustard powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
For the Gravy
- 2 tbsp butter
- Reserved sausage fat (from cooked sausage)
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- Salt and pepper, to taste
Instructions
- Sauté Onions: Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
- Cook Sausage: Add the breakfast sausage to the skillet with the onions. Cook until the sausage is browned and cooked through, breaking it up into pieces. Drain excess fat, reserving some for the gravy, and allow the mixture to cool slightly.
- Prepare Croissant Mixture: Tear the croissants into bite-sized pieces and combine them with the cooked sausage and shredded cheddar cheese in a large mixing bowl.
- Layer in Baking Dish: Spread the croissant, sausage, and cheese mixture evenly into a greased 9×13-inch baking dish.
- Make Egg Mixture: In another bowl, whisk together the eggs, heavy whipping cream, 1/2 cup whole milk, dry mustard powder, salt, black pepper, paprika, and garlic powder until fully combined.
- Combine and Refrigerate: Pour the egg mixture evenly over the croissant mixture in the baking dish. Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the flavors to meld and the croissants to absorb the custard.
- Bake the Casserole: The next morning, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and bake uncovered for 35 to 45 minutes, or until the top is golden brown and the custard is set.
- Prepare the Gravy: While the casserole bakes, melt butter along with the reserved sausage fat in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in 2 1/2 cups of whole milk and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Serve: Once baked, let the casserole cool slightly. Serve warm with the homemade sausage gravy poured over the top or on the side.
Notes
- This casserole can be assembled the night before to save time on the day of serving.
- The croissants soak up the egg mixture well, creating a moist and custardy texture.
- You can substitute mild breakfast sausage with spicy sausage for a bit of a kick.
- Leftover casserole can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat leftovers in the oven to maintain the casserole’s texture; microwaving may cause sogginess.
