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Overnight Croissant Breakfast Casserole

Overnight Croissant Breakfast Casserole

Croissant Breakfast Casserole Recipe is a rich, buttery make-ahead breakfast bake layered with flaky croissants, fluffy eggs, melted cheese, and your favorite savory add-ins. It’s easy to prepare, perfect for brunch gatherings, and delivers comforting, bakery-style flavor in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time: 7 hours 5 minutes
Total Time 8 hours
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Method Notes

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)

Method
 

Cook the Sausage
  1. 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.
Prepare the Baking Dish
  1. Grease a 9×13-inch baking dish lightly. Spread the torn croissant pieces evenly in the dish.
Add Sausage and Cheese
  1. Sprinkle the cooked sausage evenly over the croissants. Top with shredded cheddar cheese.
Make the Egg Mixture
  1. In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
Pour and Press
  1. Pour the egg mixture evenly over the croissants. Gently press down the croissants so they absorb the liquid.
Cover and Chill
  1. Cover the dish tightly with plastic wrap and refrigerate overnight, at least 6–8 hours.
Bake
  1. 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.
Rest and Serve
  1. 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.

    Notes

    1. Use slightly stale croissants for best texture.
    2. Press croissants gently into the egg mixture so they absorb evenly.
    3. Let the casserole rest before slicing for clean cuts.
    4. Drain sausage well to prevent excess grease.
    5. Shred your own cheese for smoother melting.