Easy Overnight Sausage Breakfast Casserole
How to Make Sausage Croissant Breakfast Casserole
Tips for Making Overnight Sausage Croissant Breakfast Casserole
- I used a roll of Jimmy Dean sausage. You can use regular or hot sausage.
- Can substitute turkey sausage for pork sausage.
- Can substitute heavy cream or whole milk for half-and-half.
- Make sure to use bakery croissants. This recipe does NOT use refrigerated crescent rolls. Croissants and crescent rolls are NOT the same thing. Make sure to buy croissants from the bakery.
- Can use any cheese you prefer – gouda, pepper jack, Monterey jack, or Swiss are good.
- Can assemble and refrigerate up to 24-hours before baking.
- Can double the recipe and bake in a 9×13-inch baking dish for a crowd. You may need to add 10 to 15 minutes to the cooking time to ensure the eggs are set.
Can You Freeze Sausage Croissant Breakfast Casserole?
You can make this Sausage Croissant Breakfast Casserole in advance and freeze unbaked or baked. To bake the casserole after freezing, thaw completely in the refrigerator and bake as directed below. To reheat after freezing, thaw completely in the refrigerator and reheat in the microwave or covered in the oven. I suggest reheating at 350ºF for about 30 minutes.
What to Serve with Sausage Croissant Breakfast Casserole
This Sausage Croissant Breakfast Casserole is crazy good. It is great for potlucks, brunch, and overnight guests. It is a great alternative to our usual breakfast casseroles and quiches. The buttery croissants really make this casserole! We love to serve this Sausage Croissant Breakfast Casserole with some grits, fruit and sweet rolls. Here are a few of our favorite recipes from the blog that go great with this Easy Overnight Sausage Croissant Breakfast Casserole:
- Slow Cooker Smoked Gouda Grits
- Strawberry Bread
- Grape Salad
- Quick Orange Rolls
- Cracked Out Deviled Eggs
- 3 (5-inch) large croissants
- 1 (8-oz) package breakfast sausage
- 1-1/2 cups shredded cheddar cheese
- 6 eggs
- 1 cup half-and-half
- 1 tsp dry mustard
- salt and pepper to taste
- Chop each croissant into 10 to 12 pieces. Place in a lightly greased 9x9-inch deep dish baking dish.
- In a skillet over medium-high heat, cook sausage until crumbled and no longer pink. Drain fat.
- Sprinkle sausage and cheese over chopped croissants.
- Whisk together eggs, half-and-half, dry mustard, salt, and pepper.
- Pour egg mixture over croissant mixture. Press croissants down to submerge into the egg mixture. Cover with aluminum foil and refrigerate for 8 to 24 hours.
- Preheat oven to 325ºF.
- Bake casserole covered for 35 minutes. Uncover and bake an additional 25 minutes, or until set. Let stand 10 minutes before serving.
Can use your favorite cheese in place of cheddar - pepper jack, gouda or Swiss would all be good.
Can substitute turkey sausage for pork sausage.
Amount Per Serving:Calories: 400