Overnight Croissant Breakfast Casserole
Overnight Croissant Breakfast Casserole with sawmill gravy is a perfect way to start the day! Whip up this sausage, egg, cheese, and butter croissant casserole in the evening, then simply bake it the next morning and make the easy gravy and you have a hot, delicious breakfast to the whole family will love.
Overnight Croissant Breakfast Casserole with Sawmill Gravy
Sometimes preparing breakfast in the morning can be an enjoyable task, and sometimes you just want to relax and let breakfast make itself. Well, this Overnight Croissant Breakfast Casserole with Sawmill Gravy won’t literally make itself, but this is the next best option!
Make the casserole the night before, then in the morning you just bake the casserole and make the very easy gravy. That’s it! Then you can go back to your morning outside of the kitchen but still have an awesome, hot breakfast.
Make sure you also see these great breakfast recipes: 1-Hour Easy Cinnamon Rolls | Raspberry Cream Cheese Crescent Ring | Easy Overnight French Toast Casserole |
The Ingredients
Here’s what you’ll need to make the Overnight Croissant Breakfast Casserole with Sawmill Gravy (the exact measurements and full recipe instructions are below in the printable recipe card):
- Olive oil
- Small onion
- 1-pound roll of breakfast sausage – we suggest you use a mild flavor. Don’t use an Italian flavor of sausage; it’s not right for this recipe.
- Croissants – use butter croissants you find in the bakery section of the grocery store. Be sure you don’t use something like a refrigerated crescent roll as this will not work for this recipe.
- Shredded cheddar cheese
- Eggs
- Heavy whipping cream
- Milk – whole milk is recommended
- Dry mustard powder
- Salt
- Black pepper
- Paprika
- Garlic powder
- Butter
- Flour
How to Make Overnight Croissant Breakfast Casserole with Sawmill Gravy
You’ll want to make this recipe in the evening the night before you plan to bake the casserole. Start by tearing the croissants into large bite sized pieces.
Next, in a large mixing bowl, whisk together the eggs, heavy cream, part of the milk, and the seasonings.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent. Crumble the sausage into the pan and cook until completely browned. Drain off the fat and reserve this in the refrigerator to use in the gravy you’ll make the next morning (yes, the fat from the sausage makes the gravy extra tasty!).
Add the cooked sausage and cheese to the torn croissants and mix well.
Pour the sausage and croissant mixture into a 9×13-inch glass baking dish that has been greased with non-stick cooking spray. Pour the egg and milk mixture over top .
Cover the casserole with plastic wrap or foil and refrigerate overnight.
The next morning, bake the casserole at 350ºF for 35-45 minutes until golden brown.
Making Sawmill Gravy
While the casserole is baking, melt 1 tablespoon of the reserved cooking fat and 2 tablespoons of butter in a large skillet over medium heat. Add 3 tablespoons of all-purpose flour and stir until combined. Let this mixture simmer for 1 minute.
Slowly begin adding the milk, whisking well as you go, until all of the milk is incorporated. Simmer the sauce on low until thickened, then add salt and pepper to taste.
Allow the breakfast casserole to cool slightly in the pan for about 5 minutes, then cut into slices and serve with the warm sawmill gravy.
How to Store Leftovers
Keep the leftover casserole in and airtight container in the refrigerator for up to three days. The gravy should be stored in a separate container and also keeps in the refrigerator for about three days.
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Overnight Croissant Breakfast Casserole with Sawmill Gravy
Ingredients
- 1 tablespoon olive oil
- 1 small onion peeled and chopped
- 1 pound roll 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
- 3 cups milk (whole milk recommended) divided
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt (plus additional for the gravy to taste)
- 1/2 teaspoon black pepper (plus additional for the gravy to taste)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
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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).
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In a large bowl, combine the cooked sausage and onions, torn croissants, and the shredded cheese. Pour this mixture into a 9x13-inch glass baking dish greased with non-stick cooking spray.
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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.
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Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.
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Remove the casserole from the refrigerator and preheat the oven to 350F.
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Bake the casserole at 350F for 35-45 minutes until golden brown.
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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.
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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.
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Slice the casserole and serve the gravy on the side or ladled over each slice.
