Description
This rich and savory breakfast casserole combines buttery croissants, flavorful sausage, and melty cheddar in a creamy egg custard. It’s the ultimate make-ahead brunch dish—just prep the night before, bake in the morning, and serve warm with a sprinkle of fresh herbs.
Ingredients
Makes 6–8 servings
5 large croissants (preferably 1–2 days old), torn into large chunks
1 pound (450g) ground sausage, cooked and drained
1 cup (120g) shredded cheddar cheese
6 large eggs
2 cups (475ml) whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Fresh parsley, chopped (optional, for garnish)
Instructions
Grease a 9×13-inch baking dish.
Spread torn croissant pieces evenly in the dish. Sprinkle with cooked sausage and shredded cheddar.
In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until smooth.
Pour egg mixture evenly over the croissants, pressing down gently to help soak.
Cover tightly with foil or plastic wrap and refrigerate overnight (or at least 6 hours).
In the morning: Preheat oven to 350°F (175°C).
Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.
Let cool for 5–10 minutes before slicing. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 45 mins
- Category: Breakfast
Nutrition
- Calories: 420
- Fat: 30g
- Carbohydrates: 18g
- Protein: 21g