why make this recipe
Overnight Croissant Breakfast Casserole is a perfect dish for busy mornings or special occasions. It is easy to prepare the night before and lets you enjoy a warm, delicious breakfast with minimal effort. This casserole combines flaky croissants, savory sausage, and cheesy goodness, making it a crowd-pleaser. Whether you’re hosting a brunch or just need a tasty start to your day, this casserole will satisfy everyone at the table.
how to make Overnight Croissant Breakfast Casserole
Ingredients
- 8 large croissants cut into bite-sized pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled breakfast sausage
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, salt, black pepper, and paprika until well combined.
- Add the croissant pieces, cooked sausage, bell pepper, and onion to the egg mixture. Gently fold until the croissants are evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the croissants to soak up the egg mixture.
- In the morning, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
- Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before slicing. Garnish with chopped parsley before serving.
how to serve Overnight Croissant Breakfast Casserole
Serve the casserole warm, straight from the oven. You can cut it into squares and place them on plates. It pairs well with fresh fruit, coffee, or juice. Feel free to add extra garnishes, like more parsley or hot sauce, for those who like a little kick.
how to store Overnight Croissant Breakfast Casserole
If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for 3-4 days. You can reheat individual pieces in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.
tips to make Overnight Croissant Breakfast Casserole
- For a richer flavor, you can use half-and-half instead of whole milk.
- You could add vegetables like spinach or mushrooms for extra nutrition.
- If you want it to be spicier, consider adding diced jalapeños or using spicy sausage.
variation
You can customize this casserole by changing the type of cheese. Try using mozzarella or pepper jack for a different taste. Additionally, you can swap out breakfast sausage for cooked bacon or ham for variety.
FAQs
Can I prepare the casserole without overnight soaking?
Yes, you can skip the overnight soaking, but the croissants won’t be as soft. If you do not soak overnight, bake it for about 10 minutes longer.
Can I freeze the casserole?
Yes, you can freeze the uncooked casserole for up to 2 months. Thaw it in the refrigerator overnight before baking.
What toppings can I add?
You can add toppings like diced tomatoes, avocado, or a drizzle of hot sauce. Consider serving it with salsa or a side salad for added freshness.
Overnight Croissant Breakfast Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Omnivore
Description
A delightful make-ahead breakfast casserole featuring flaky croissants, savory sausage, and cheesy goodness, perfect for busy mornings or special occasions.
Ingredients
- 8 large croissants, cut into bite-sized pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled breakfast sausage
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, salt, black pepper, and paprika until well combined.
- Add the croissant pieces, cooked sausage, bell pepper, and onion to the egg mixture. Gently fold until the croissants are evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 4 hours) to allow the croissants to soak up the egg mixture.
- In the morning, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.
- Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before slicing. Garnish with chopped parsley before serving.
Notes
For a richer flavor, consider using half-and-half instead of whole milk. You can also customize the casserole by using different cheeses or adding vegetables like spinach or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American