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
Scale
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.
