Overnight Croissant Breakfast Casserole is a make-ahead breakfast dish made with torn croissants, eggs, milk, sausage, and cheese layered in a baking dish and chilled overnight.
The croissants absorb the egg mixture as it rests in the fridge. In the morning, it bakes into a soft and savory croissant breakfast bake.
The texture is fluffy inside with golden edges on top. It’s a simple egg bake with croissants that works well for brunch or holiday mornings.
This Overnight Croissant Breakfast Casserole is perfect for holidays, family weekends, or busy mornings when you want something filling without standing at the stove.
The buttery croissants, savory sausage, fluffy eggs, milk, cheddar cheese, and simple spices like garlic powder and onion powder come together in the best way.
If you love crescent roll recipes and breakfast casserole-style dishes, this one gives you that same comfort but with flaky croissants that take it up a notch.
Why You’ll Love This Overnight Croissant Breakfast Casserole?
You’ll love this Overnight Croissant Breakfast Casserole because it saves you time in the morning and tastes like you worked all day on it. I can prep it in minutes, refrigerate it overnight, and bake it fresh the next day.
The croissants turn soft inside with slightly crisp edges. The sausage and cheese add hearty flavor without needing fancy ingredients. It’s great for feeding a group and easy enough for a weekday breakfast.
How To Make Overnight Croissant Breakfast Casserole?
Recipe Overview
Overnight Croissant Breakfast Casserole is a savory croissant breakfast casserole made with sausage, eggs, milk, and cheddar cheese, prepared the night before and baked fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Chill Time: 6–8 hours (overnight)
- Total Time: About 8 hours
- Cuisine: American
- Course: Breakfast / Brunch
- Difficulty Level: Easy
- Yield: 8 servings
- Servings: 4 Slice
- Calories: Approx. 420 per serving
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Skillet (for sausage)
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 5 large croissants (preferably day-old), torn into large chunks
- 1 lb (450g) ground sausage, cooked and drained
- 1 cup (120g) shredded cheddar cheese
- 6 large eggs
- 2 cups (475ml) whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley, chopped (optional, for garnish)
Ingredient Notes
1. Croissants: Day-old croissants work best. Slightly dry bread absorbs the egg mixture better and prevents sogginess.
2. Sausage: I use pork sausage, though turkey sausage or even cooked chicken sausage works well.
3. Cheese: Cheddar gives a strong flavor. Monterey Jack or mozzarella can be swapped in.
4. Milk: Whole milk creates a rich texture. You can use 2% if needed.
5. Spices: Garlic powder and onion powder add simple, comforting flavor without overpowering the casserole.
6. Garnish: Fresh parsley adds color and freshness right before serving.
Instructions (Step by Step)
1. Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it apart as it cooks. Drain excess grease and set aside.
2. Prepare the Baking Dish
Grease a 9×13-inch baking dish lightly. Spread the torn croissant pieces evenly in the dish.
3. Add Sausage and Cheese
Sprinkle the cooked sausage evenly over the croissants. Top with shredded cheddar cheese.
4. Make the Egg Mixture
In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
5. Pour and Press
Pour the egg mixture evenly over the croissants. Gently press down the croissants so they absorb the liquid.
6. Cover and Chill
Cover the dish tightly with plastic wrap and refrigerate overnight, at least 6–8 hours.
7. Bake
Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake uncovered for 40–45 minutes, until the center is set and the top is golden.
8. Rest and Serve
Let it rest for 10 minutes before slicing. Garnish with chopped parsley if you like.
My Tip: If the top starts browning too fast, loosely cover with foil during the last 10 minutes.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 24g
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 190mg
- Sodium: 720mg
Pro Tips and Variations
✅Add spinach for an overnight croissant breakfast casserole with spinach and sausage.
✅Swap sausage for diced cooked chicken for a lighter version.
✅Try pepper jack cheese for a little heat.
✅This works as a make-ahead croissant breakfast casserole for holidays.
✅You can prepare it two days in advance and keep refrigerated before baking.
✅Leftovers reheat well in the oven or microwave.
✔️ If you like crescent roll breakfast casserole make ahead recipes, you can try this concept using crescent rolls instead of croissants. The texture will be slightly different but still delicious.
Serving Suggestions
I like serving this croissant sausage breakfast casserole with fresh fruit and a simple green salad. A side of roasted potatoes works well for a heartier brunch.
You can pair it with orange juice or hot coffee for a complete breakfast spread. For special mornings, I add sliced avocado on the side for extra richness.
Storing Tips
1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. Reheat slices in the oven at 325°F until warmed through.
3. Freeze baked portions tightly wrapped for up to 2 months.
4. Thaw overnight in the fridge before reheating.
Recipe Notes
- Use slightly stale croissants for best texture.
- Press croissants gently into the egg mixture so they absorb evenly.
- Let the casserole rest before slicing for clean cuts.
- Drain sausage well to prevent excess grease.
- Shred your own cheese for smoother melting.
FAQs About Overnight Croissant Breakfast Casserole
Can I Make This Overnight Breakfast Casserole With Croissants Without Sausage?
Yes. You can skip the sausage and add sautéed vegetables like mushrooms, spinach, or bell peppers.
Can I Use Crescent Rolls Instead?
Yes, you can turn this into an overnight crescent roll breakfast casserole. The texture will be softer and more bread-like.
How Do I Know When The Egg Croissant Bake Is Done?
The center should be set and not jiggle. A knife inserted in the middle should come out clean.
Can I Prepare And Bake It The Same Day?
Yes, let it soak for at least 30–45 minutes before baking if you’re not chilling overnight.
Is This Good For Holidays?
Yes, this overnight sausage croissant breakfast casserole is perfect for Christmas morning, Easter brunch, or family gatherings.
More Breakfast Recipes
▶Easy Homemade Cheese Danish Recipe
▶Easy sausage egg breakfast roll Recipe
▶Monte Cristo Breakfast Casserole Recipe
▶Easy Sausage and egg casserole Recipe
Final Thoughts
This Overnight Croissant Breakfast Casserole is one of those recipes I come back to again and again. I love how I can prep everything the night before and wake up knowing breakfast is almost ready.
The croissants bake up soft and rich, the sausage and cheese bring that comforting flavor, and the whole dish feels special without being hard to make.
Overnight Croissant Breakfast Casserole
Ingredients
Method
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Break it apart as it cooks. Drain excess grease and set aside.
- Grease a 9×13-inch baking dish lightly. Spread the torn croissant pieces evenly in the dish.
- Sprinkle the cooked sausage evenly over the croissants. Top with shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
- Pour the egg mixture evenly over the croissants. Gently press down the croissants so they absorb the liquid.
- Cover the dish tightly with plastic wrap and refrigerate overnight, at least 6–8 hours.
- Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes. Bake uncovered for 40–45 minutes, until the center is set and the top is golden.
- Let it rest for 10 minutes before slicing. Garnish with chopped parsley if you like.
