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With scrambled eggs, croissants, and breakfast sausage, this Croissant Breakfast Casserole recipe makes a hearty and filling breakfast or brunch. Prepped the night before to help you start the day hassle-free!
If there’s anything I can do to make mornings a little more relaxed, I’m all about it. One of my favorite ways is by prepping breakfast ahead of time, like with this croissant breakfast casserole. All the prep is done the night before so all I need to do is pop it in the oven in the morning and make the (optional) gravy. Win!
Why You’ll Love This Croissant Breakfast Casserole Recipe
My family loves this breakfast casserole! Here are a few reasons why.
- Hearty and filling. With croissants, scrambled eggs, and breakfast sausage, this casserole is hearty and filling without being heavy. The perfect way to start your day!
- Make ahead friendly. My favorite thing about this casserole is that you need to refrigerate it for at least 8 hours, which means I can easily prep it the night before and pop it straight in the oven in the morning.
- Homemade gravy. This croissant breakfast casserole recipe includes a simple homemade gravy, made with the grease from the sausage. You can serve it on the side or drizzle it on top.
For more easy breakfast casserole ideas, check out my Christmas breakfast casserole, cheesy hashbrowns casserole, and Italian breakfast casserole recipes.
What You’ll Need
This easy croissant breakfast casserole is made with croissants (of course), breakfast sausage, eggs, and a few other ingredients. Scroll down to the recipe card below for the measurements.
- Olive oil
- Onion – Adds flavor to the sausage mixture.
- Breakfast sausage – We used mild breakfast sausage.
- Croissants – Torn into bite-size pieces. Note that you cannot substitute crescent rolls in this recipe!
- Cheddar cheese – Or a shredded blend of your choice.
- Eggs
- Heavy whipping cream – Adds a creaminess to the casserole.
- Milk – Whole milk is recommended but 2% will work too.
- Spices – Dry mustard powder, salt, pepper, paprika, and garlic powder.
- Butter
- All-purpose flour – Thickens the gravy.
How To Make a Croissant Breakfast Casserole
Who knew making a breakfast casserole using croissants could be so easy? Just remember it needs to be prepped the night before! You can find the printable version of the instructions in the recipe card below.
- Cook the sausage. Heat the olive oil over medium. Saute the onions until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain and reserve the fat to use in the gravy.
- Combine the ingredients. Combine the cooked sausage, onions, torn croissants, and shredded cheese in a large bowl. Pour into a greased baking dish.
- Add the egg mixture. Whisk together the eggs, heavy whipping cream, 1/2 cup of milk, and spices. Pour over the croissants and sausage.
- Refrigerate. Cover with plastic wrap and refrigerate overnight (or for at least 8 hours).
- Bake. Remove the casserole from the fridge while you preheat the oven to 350F. Bake for 35-45 minutes, until golden brown.
- Make the gravy. Heat the butter over medium with 1 tablespoon of reserved fat from the sausage. Once melted, whisk in the flour. Cook for a minute. Slowly add the remaining 2 1/2 cups of milk, whisking between each addition until the milk is combined. Simmer for 2-3 minutes, until thickened. Season with salt and pepper to taste.
- Enjoy. Slice the casserole. Serve with the gravy on the side or ladled on top.
Tips & Variations
Here are a few ideas of ways to customize this egg croissant breakfast casserole, as well as a few general tips.
- Swap the sausage for bacon. If preferred you could use bacon in place of the sausage (or even use both).
- Use your favorite sausage. I like mild breakfast sausage but you can use spicy sausage, maple sausage, or any other flavor you prefer.
- Use croissants, not crescent rolls. Though they may have the same shape, crescent rolls and croissants are NOT the same thing. The preparation and ingredients are different which leads to a different texture and for this recipe, croissants are a must. Crescent rolls will become too soft and mushy.
- Omit the gravy. You can easily skip the gravy for this recipe. It’s completely optional and just adds an extra touch but if you’re short on gravy or just not a fan, you can skip it.
- Add the milk slowly. When adding the milk to the gravy, be sure to whisk it in slowly so that it combines and thickens more easily.
Serving Suggestions
This overnight croissant breakfast casserole is a great option for weekend breakfast or brunch or even on the holidays when you want to prep breakfast the night before. With croissants, sausage, and eggs it’s a hearty and filling breakfast on its own but if I’m serving it for brunch, I usually add something sweet on the side, such as blueberry muffins.
How to Store & Reheat Leftovers
- Fridge. Store the leftover croissant breakfast casserole in an airtight container or cover tightly in the baking dish. Store the gravy in a separate container. Both will keep for up to 3 days.
- Reheat. Individual portions can be reheated in the microwave. You can also pop the casserole back in the oven at 350F until heated through and warm the gravy on the stovetop.
More Breakfast Casserole Recipes
- Best Breakfast Casserole Recipe
- Crockpot Breakfast Casserole with Sausage
- Biscuits & Gravy Casserole
- Cinnamon Roll Casserole
- Overnight French Toast Casserole
Overnight Croissant Breakfast Casserole
With scrambled eggs, croissants, and breakfast sausage, this Croissant Breakfast Casserole recipe makes a hearty and filling breakfast or brunch. Prepped the night before to help you start the day hassle-free!
Servings: 12 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion peeled and diced
- 1- pound breakfast sausage mild flavor
- 4 large croissants or 8 small croissants, torn into large bite-size pieces
- 1 cup shredded cheddar cheese
- 6 large eggs
- ½ cup heavy whipping cream
- 3 cups milk whole milk recommended, divided
- ½ teaspoon dry mustard powder
- ½ teaspoon salt plus additional to taste for the gravy
- ½ teaspoon black pepper plus additional to taste for the gravy
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain the fat from the pan and reserve to use in the gravy (pour into a small container with a lid and refrigerate overnight).
- In a large bowl, combine the cooked sausage and onions, torn croissants, and the shredded cheese. Pour this mixture into a 9×13-inch glass baking dish greased with non-stick cooking spray.
- In a medium mixing bowl, whisk together the eggs, heavy whipping cream, ½ cup of the milk, mustard powder, salt, pepper, paprika, and garlic powder. Pour this mixture all over the croissants and sausage in the baking dish.
- Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.
- Remove the casserole from the refrigerator and preheat the oven to 350F.
- Bake the casserole at 350F for 35-45 minutes until golden brown.
- While the casserole is baking, heat over medium heat the butter and 1 tablespoon of the reserved fat (from cooking the sausage) until melted. Add the flour and whisk until combined. Allow the fat and flour mixture to cook over medium heat for 1 minute.
- Slowly add the remaining 2 ½ cups of milk a small amount at a time, whisking well between each addition until all of the milk is combined. Allow the gravy to simmer on low heat for 2-3 minutes, stirring often, until thickened. Add salt and pepper to taste.
- Slice the casserole and serve the gravy on the side or ladled over each slice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 370kcal | Carbohydrates: 15g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 544mg | Potassium: 273mg | Fiber: 1g | Sugar: 6g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg
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