Ingredients
Equipment
Method
- Begin by tearing your day-old croissants into approximately 1-inch pieces. Placing them in a bowl allows for easy mixing. Day-old croissants are ideal because they have a slightly drier texture, which helps them absorb the custard without becoming overly soggy.8-10 day-old croissants
- In a skillet over medium heat, cook your crumbled breakfast sausage until browned and fully cooked. Drain off any excess grease. If using, add the diced onion and bell pepper to the same skillet (after removing the sausage) and sauté until softened, about 5-7 minutes. Set aside.1 cup cooked crumbled breakfast sausage, 1/2 cup diced onion, 1/2 cup diced bell pepper
- In a large bowl, whisk together the 6 large eggs until well combined. Add the 2 cups of whole milk, 1/2 cup of heavy cream, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Whisk vigorously until everything is thoroughly incorporated and the mixture is smooth.6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
- Lightly grease a 9x13 inch baking dish. Evenly distribute the torn croissant pieces across the bottom of the dish. Sprinkle the cooked breakfast sausage, sautéed onion, and bell pepper mixture over the croissant pieces. Top with 1 cup of shredded sharp cheddar cheese.8-10 day-old croissants, 1 cup cooked crumbled breakfast sausage, 1/2 cup diced onion, 1/2 cup diced bell pepper, 1 cup shredded sharp cheddar cheese
- Carefully pour the egg custard mixture evenly over the entire casserole, ensuring all the croissant pieces are moistened. Gently press down on the croissants with the back of a spoon or spatula to help them soak up the liquid. Cover the baking dish tightly with plastic wrap or a lid.6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 8-10 day-old croissants
- Place the covered casserole in the refrigerator for at least 8 hours, or preferably overnight. This crucial step allows the croissants to fully absorb the custard, creating a tender and melt-in-your-mouth texture.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the casserole dish.
- Bake for 40-50 minutes, or until the casserole is golden brown on top, the center is set (a knife inserted in the center should come out clean), and the edges are slightly puffed. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Let the casserole rest for 10-15 minutes before serving. This allows the custard to fully set, making it easier to slice and serve. Garnish with fresh chives or parsley, if desired. Enjoy your delicious Overnight Croissant Breakfast Casserole!Fresh chives or parsley
Notes
Day-old croissants are ideal for this recipe to prevent sogginess.
This casserole freezes exceptionally well.