If you’re looking for a delightful way to start your day that combines flaky croissants with savory sausage, creamy cheese, and a fresh pop of green onions, this Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe is an absolute must-try. It’s the perfect dish to impress your family or brunch guests with layers of texture and flavors that meld beautifully after soaking in a rich egg custard. The marriage of buttery croissants and hearty breakfast sausage creates a comforting yet elegant casserole that’s as satisfying as it is delicious.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and how each ingredient plays a crucial role in taste, texture, and color. From the flaky croissants providing a buttery base to the spicy-sweet pepper blend and creamy cheese layers, every element enhances the final dish in a unique way.
- Croissants (8 – 10 small/medium, stale): Using slightly stale croissants helps them soak up the custard without becoming too soggy.
- Olive oil (1 tablespoon): For perfectly browning the sausage and veggies, adding depth of flavor.
- Breakfast sausage (1 lb): The heart of the savory filling, bringing spice and rich meatiness.
- Yellow onion (1/2, diced): Adds sweetness and crunch to balance the sausage.
- Red bell pepper (1, diced): Gives a colorful, slightly sweet contrast to savory ingredients.
- Cream cheese (4 oz, room temperature): Contributes a luscious, creamy texture that brings everything together.
- White cheddar (2 cups, grated): Divided so some melts into the filling and the rest tops the casserole for melty goodness.
- Green onions (3, sliced): Freshness and a mild onion note brighten each bite.
- Paprika (1/2 teaspoon): Adds a subtle earthiness with a hint of color.
- Eggs (10): Make the rich custard that soaks the croissants perfectly.
- Half and half (1 1/4 cups): Ensures the custard is creamy and smooth.
- Dijon mustard (1 tablespoon): Brings a slight tang that lifts the overall flavor.
- Hot sauce (2 tablespoons): Offers a gentle kick that pairs wonderfully with sausage.
- Everything bagel seasoning (2 tablespoons): A savory crunch that perfectly finishes the casserole’s top.
- Kosher salt and freshly cracked pepper (about 1 teaspoon and 1/2 teaspoon divided): Essential for seasoning every layer just right.
How to Make Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
Step 1: Brown the meat and veggies
Start by heating olive oil in a skillet over medium heat. Add the breakfast sausage and cook it, breaking it apart with a spoon until it’s mostly cooked through—this releases all that savory goodness. Then toss in the diced yellow onion and red bell pepper. Sauté until the vegetables soften and smell fragrant, which helps balance the sausage’s robust flavor. Once done, set this mixture aside to cool to room temperature, so it doesn’t melt the cream cheese in the next step.
Step 2: Mix the filling
Grab a large bowl and combine the cooled sausage and veggie mixture with the cream cheese, 1 1/2 cups of shredded white cheddar, a sprinkle of paprika, and the sliced green onions. Mix thoroughly until everything melds into a creamy, flavorful filling that’s bursting with layers of texture and taste.
Step 3: Prep the croissants
Slice the croissants lengthwise carefully, like making little sandwich bases and tops. Lightly grease a 9×13 inch baking dish with nonstick spray or softened butter to prevent sticking. Arrange the bottom croissant halves evenly in the dish, then spread the luscious sausage filling over them. Place the croissant tops back on, creating perfect little sandwiches packed with all that rich filling.
Step 4: Mix the eggs
In a blender or mixing bowl, whisk the eggs with the half and half, Dijon mustard, hot sauce, salt, and pepper until the custard is perfectly smooth and uniform. This mixture is what will soak the croissants and hold the casserole together with a creamy, luscious texture.
Step 5: Pour and set
Reserve about 2 tablespoons of the egg mixture for later brushing over the croissants. Pour the rest evenly over the croissant sandwiches in your baking dish, ensuring every morsel is soaked well. Cover the dish and let it sit at room temperature for at least 1 hour, or if you have the time, refrigerate it overnight. This soaking step ensures every croissant bite is drenched in the custard magic.
Step 6: Preheat the oven
When you’re ready to bake, preheat your oven to 375°F (190°C). The anticipation is half the fun here!
Step 7: Bake
Brush the croissant tops with the reserved egg mixture to encourage a golden, glossy finish. Sprinkle everything bagel seasoning generously all over the casserole and finish with a final layer of shredded white cheddar. Bake uncovered for 40 to 45 minutes, or until the custard is set, the top is a gorgeous golden brown, and you see bubbly cheese around the edges. Let it rest for a few minutes before digging in to allow everything to firm up just perfectly.
How to Serve Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
Garnishes
To elevate this dish even more, sprinkle chopped fresh parsley or extra sliced green onions on top just before serving. A dollop of sour cream or a light drizzle of hot honey can also add a new flavor dimension that’s irresistible.
Side Dishes
This casserole is filling and flavorful on its own, but it shines even brighter next to fresh fruit salad, roasted breakfast potatoes, or a simple mixed greens salad with a tangy vinaigrette. These sides add color and balance to your breakfast or brunch spread.
Creative Ways to Present
For brunch parties, consider scooping the casserole into individual ramekins and baking them separately for personal servings. You can also serve with mini hot sauce bottles or a variety of mustards so guests can customize their flavor kick. A cutting board spread with charcuterie alongside this casserole makes for a visually stunning presentation.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps beautifully in an airtight container in the fridge for up to 3 days. Reheat gently to keep the croissants tender instead of toughening up the crust.
Freezing
You can freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating for best results without drying out.
Reheating
Reheat in a 350°F oven covered loosely with foil to avoid burning the top, about 15-20 minutes until warmed through. A quick zap in the microwave works too but may lose crispness.
FAQs
Can I use fresh croissants instead of stale?
Yes, but slightly stale croissants work best because they soak up the custard without falling apart. Fresh croissants can sometimes get too soggy and lose structure during baking.
Is there a vegetarian version of this Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe?
Absolutely! You can swap out the breakfast sausage for plant-based sausage or sautéed mushrooms and extra bell peppers for a delicious vegetarian alternative.
How long can I let the casserole soak before baking?
Ideally, let it soak at room temperature for at least one hour. For deeper flavor and texture, cover and refrigerate overnight. Just be sure to bring it back to room temperature before baking.
What can I substitute for half and half?
If you don’t have half and half, you can use whole milk mixed with a bit of heavy cream or just heavy cream diluted with milk. Avoid using skim milk as it won’t provide the same richness.
Can I prepare this casserole ahead for a holiday breakfast?
Definitely! The Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe is perfect for holidays since you can assemble it the night before and bake fresh in the morning, making your celebration stress-free and delicious.
Final Thoughts
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe is a game changer for weekend breakfasts or special occasions. Its flaky layers filled with creamy, savory goodness truly bring breakfast to a new level of comfort and style. Trust me, once you try it, you’ll wonder how you ever started your day without it. Grab those croissants and sausage, and get ready to wow your taste buds and your loved ones!
Print
Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions is a savory and indulgent breakfast dish perfect for a weekend brunch or special occasion. Featuring flaky croissants filled with a creamy sausage and cream cheese mixture, topped with melted cheddar and everything bagel seasoning, this casserole combines rich flavors and satisfying textures. It’s a make-ahead dish that soaks in a flavorful egg custard, baked to golden perfection for a hearty, crowd-pleasing morning meal.
Ingredients
Main Ingredients
- 8 – 10 small/medium croissants, stale
- 1 tablespoon olive oil
- 1 lb breakfast sausage
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 4 oz cream cheese, room temperature
- 2 cups white cheddar, grated (divided: 1 1/2 cups for mixture, remainder for topping)
- 3 green onions, sliced
- 1/2 teaspoon paprika
- 10 eggs
- 1 1/4 cups half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons hot sauce (such as Frank’s or Tabasco)
- 2 tablespoons everything bagel seasoning
- Kosher salt (about 1 teaspoon divided)
- Freshly cracked pepper (about 1/2 teaspoon divided)
Instructions
- Brown the meat and veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a spoon, until mostly cooked through. Add diced yellow onion and red bell pepper; cook until the vegetables are soft and fragrant. Remove from heat and let cool to room temperature.
- Mix the filling: In a large bowl, combine the cooled sausage mixture with room temperature cream cheese, 1 1/2 cups shredded white cheddar, paprika, and sliced green onions. Mix thoroughly until creamy and well incorporated.
- Prep the croissants: Slice each croissant in half lengthwise. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves of the croissants evenly in the dish. Evenly divide the sausage filling over the croissant bottoms, then place the top halves back over the filling to form sandwiches. Set aside.
- Mix the eggs: In a blender or large mixing bowl, whisk together 10 eggs, 1 1/4 cups half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until smooth and uniform in texture.
- Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg mixture evenly over and around the croissant sandwiches in the baking dish. Cover the casserole and let it soak at room temperature for at least 1 hour or refrigerate overnight to allow croissants to fully absorb the egg custard.
- Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C).
- Bake: Before baking, brush the croissants lightly with the reserved egg mixture. Sprinkle everything bagel seasoning over the entire casserole and top with the remaining shredded white cheddar. Bake uncovered for 40 to 45 minutes, until the custard is set, the top is golden brown, and cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Using stale croissants helps them absorb the custard better and prevents sogginess.
- This casserole can be assembled the night before and refrigerated for convenience.
- If you prefer a milder dish, reduce or omit the hot sauce.
- Feel free to substitute breakfast sausage with cooked bacon or ham for variation.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
