Description

This decadent breakfast casserole combines buttery croissants, savory breakfast sausage, creamy cheese, and a flavorful custard made with eggs and half-and-half. Enhanced with sautéed vegetables, spices, and everything bagel seasoning, it offers a perfect balance of richness, texture, and warmth. Ideal for a special brunch or weekend breakfast, this dish can be prepared ahead for convenience and impressive flavor.

Ingredients

Scale

Croissants

8–10 small or medium croissants, preferably stale

Meat and Vegetables

1 tablespoon olive oil
1 lb breakfast sausage
1/2 yellow onion, diced
1 red bell pepper, diced

Cheeses and Dairy

4 oz cream cheese, room temperature
2 cups white cheddar, grated (divided: 1 1/2 cups for filling, 1/2 cup for topping)
10 eggs
1 1/4 cups half-and-half

Flavorings and Seasonings

3 green onions, sliced
1/2 teaspoon paprika
1 tablespoon Dijon mustard
2 tablespoons hot sauce
2 tablespoons everything bagel seasoning
Kosher salt and freshly cracked black pepper, to taste

Instructions

Brown the meat and veggies: Heat olive oil in a large skillet over medium heat. Add the breakfast sausage, breaking it apart as it cooks until browned and fully cooked. Add the diced onion and red bell pepper, sautéing until the vegetables are soft and onions translucent. Remove from heat and let cool to room temperature.
Mix the filling: In a large bowl, combine the cooled sausage mixture with cream cheese, 1 1/2 cups of shredded white cheddar, paprika, and sliced green onions. Stir thoroughly until the mixture is creamy and evenly blended.
Prep the croissants: Cut croissants in half lengthwise. Lightly grease a 9×13-inch baking dish. Arrange the bottom halves snugly in the dish in a single layer. Evenly distribute the sausage filling over them, then top with the croissant halves to enclose the filling.
Mix the custard: In a blender or bowl, whisk together eggs, half-and-half, Dijon mustard, hot sauce, salt, and pepper until smooth and uniform with no streaks.
Pour and set: Reserve 2 tablespoons of custard for brushing the top. Pour remaining custard evenly over the croissant casserole making sure to soak every part. Cover with foil and let it rest for at least 1 hour at room temperature or overnight in the fridge to allow croissants to absorb the custard.
Bake the casserole: Preheat oven to 375°F (190°C). Brush casserole top with reserved custard, then sprinkle everything bagel seasoning and remaining shredded cheddar cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 minutes more until eggs are set and top is golden brown and crisp. Allow to cool for 10 minutes before serving. Garnish with additional sliced green onions for freshness.

Notes

Using stale croissants ensures better absorption of the custard, yielding a moist interior.
You can prepare the casserole up to the point before baking and refrigerate overnight for convenience and enhanced flavor melding.
Adjust hot sauce according to your preferred spice level.
If breakfast sausage is unavailable, ground pork or turkey with similar seasoning can be used.
For a gluten-free version, substitute croissants with gluten-free bread or biscuits.
Letting the casserole rest after baking helps it firm up for easier slicing and serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of casserole)
Calories: 480 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 22 g
Fiber: 1.5 g
Protein: 22 g
Cholesterol: 280 mg

Keywords: breakfast casserole, croissant casserole, sausage breakfast bake, savory breakfast, cheesy breakfast casserole