Description

This Croissant Breakfast Casserole with Savory Sausage and Cheddar is a hearty and comforting dish perfect for a brunch or special breakfast. Featuring buttery croissants soaked in an egg and milk mixture, combined with flavorful sausage and melted cheddar cheese, it bakes to a golden brown and is served with a creamy homemade sausage gravy. The casserole is prepared ahead and refrigerated overnight to allow the croissants to absorb all the savory goodness, then baked until set and deliciously golden.

Ingredients

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For the Casserole

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 whole milk, divided
½ teaspoon dry mustard powder
½ teaspoon salt, plus additional to taste
½ teaspoon black pepper, plus additional to taste
¼ teaspoon paprika
¼ teaspoon garlic powder

For the Sausage Gravy

2 tablespoons butter
1 tablespoon reserved sausage fat (from cooking sausage)
3 tablespoons all-purpose flour
2 ½ cups whole milk (remaining from the 3 cups total)
Salt and pepper to taste

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Instructions

Sauté Onions and Cook Sausage: In a large skillet over medium heat, heat the olive oil. Add the diced onions and sauté until they are softened and translucent, about 3-5 minutes. Crumble the breakfast sausage into the pan and cook until browned and fully cooked with no pink remaining. Drain excess fat into a small container and refrigerate overnight for later use in the gravy.
Assemble Casserole Base: In a large mixing bowl, combine the cooked sausage and onions with the torn croissant pieces and shredded cheddar cheese. Gently stir the mixture to evenly distribute all ingredients. Transfer this mixture to a greased 9×13-inch glass baking dish prepared with non-stick spray.
Prepare Egg Mixture: In a medium bowl, whisk together the eggs, heavy whipping cream, ½ cup of the milk, dry mustard powder, ½ teaspoon salt, ½ teaspoon black pepper, paprika, and garlic powder until smooth and well combined.
Combine Egg Mixture with Casserole: Pour the egg mixture evenly over the croissant and sausage mixture in the baking dish, making sure all pieces are thoroughly coated.
Refrigerate Overnight: Cover the casserole dish tightly with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. This step allows the croissants to soak up the egg mixture for optimal texture and flavor.
Preheat Oven and Bake: When ready to bake, remove the casserole from the refrigerator and preheat your oven to 350°F (175°C). Bake the casserole uncovered for 35-45 minutes or until it turns a beautiful golden brown and the eggs are fully set.
Make Sausage Gravy: While the casserole is baking, melt the butter and 1 tablespoon of the reserved sausage fat in a saucepan over medium heat. Whisk in the flour to form a roux and cook for about 1 minute, stirring constantly to avoid lumps.
Add Milk and Thicken Gravy: Gradually pour in the remaining 2 ½ cups of whole milk, whisking continuously to smooth the mixture. Cook on low heat for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
Serve: Once the casserole is baked, slice into 12 portions and serve warm. Ladle the creamy sausage gravy over each slice or serve it on the side for dipping.

Notes

Refrigerating the casserole overnight allows the croissants to fully absorb the egg mixture, resulting in a custardy texture.
You can use mild, spicy, or any type of breakfast sausage depending on your flavor preference.
The reserved sausage fat adds extra flavor to the gravy but can be substituted with additional butter if preferred.
This casserole can be prepared a day ahead and baked fresh the next morning for convenience.
Ensure the casserole is fully set before removing from the oven by inserting a knife in the center; it should come out clean.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.