Description
Golden, buttery croissants soaked in a savory custard, crowned with cheese, sausage, and sweet bell peppers this overnight croissant breakfast casserole is the kind of dish that welcomes you to the table like a warm hug. It’s make-ahead magic, perfect for slow Sunday mornings, holiday brunches, or any time you want breakfast to feel a little extra special.
Ingredients
Units
Scale
- 6 croissants, torn into large pieces
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 pound cooked breakfast sausage
- 1 cup diced bell pepper
- 1 cup diced onion
- 1 tsp garlic powder
- Salt, black pepper, paprika to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or spray.
- In a large mixing bowl, whisk eggs, milk, garlic powder, salt, pepper, and paprika until light and frothy.
- Gently fold in torn croissant pieces, sausage, diced bell pepper, and onion.
- Pour everything into your greased dish. Top with shredded cheddar.
- Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
- Let sit at room temperature for 15 minutes before baking.
- Bake uncovered for 35–40 minutes, until golden brown and the center is set.
- Cool for 5 minutes, then sprinkle with chopped parsley. Serve warm and watch it disappear.
Notes
Use stale croissants for better texture. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven at 325°F or in the microwave in 30-second bursts. For a vegetarian version, use tofu or plant-based sausage. Gluten-free and dairy-free options available using appropriate substitutes.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 195mg
