Description

This Croissant Breakfast Casserole with Sausage, Cream Cheese, and Green Onions is a hearty and flavorful morning dish featuring layers of buttery croissants filled with savory breakfast sausage, softened vegetables, creamy cheese filling, and a rich egg custard. Ideal for a brunch gathering or weekend family breakfast, this casserole soaks overnight to allow the croissants to fully absorb the custard, resulting in a delightfully moist and satisfying dish topped with melted cheddar and everything bagel seasoning.

Ingredients

Scale

Base

8–10 small to medium croissants, stale

Sausage Filling

1 tablespoon olive oil
1 lb breakfast sausage
1/2 yellow onion, diced
1 red bell pepper, diced
4 oz cream cheese, room temperature
1 1/2 cups white cheddar cheese, grated
3 green onions, sliced
1/2 teaspoon paprika

Custard Mixture

10 eggs
1 1/4 cups half and half
1 tablespoon Dijon mustard
2 tablespoons hot sauce (such as Frank’s or Tabasco)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper

Topping

Remaining white cheddar cheese (about 1/2 cup)
2 tablespoons everything bagel seasoning
Kosher salt (about 1/2 teaspoon, divided as needed)
Freshly cracked pepper (about 1/2 teaspoon, divided as needed)

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Instructions

Brown the meat and veggies: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the breakfast sausage, breaking it apart with a spoon, and cook until mostly done. Then add the diced yellow onion and red bell pepper. Continue cooking until the vegetables are softened and fragrant. Remove from heat and let cool to room temperature.
Mix the filling: In a large bowl, combine the cooled sausage and vegetable mixture with the room temperature cream cheese, 1 1/2 cups shredded white cheddar, paprika, and sliced green onions. Stir thoroughly until the mixture is creamy and well incorporated.
Prep the croissants: Slice the croissants lengthwise in half. Lightly grease a 9×13 inch baking dish with nonstick spray or butter. Arrange the bottom halves of the croissants evenly in the dish. Spread the sausage filling evenly over these croissant bottoms. Place the croissant tops over the filling to form sandwiches. Set the assembled base aside.
Mix the eggs: In a blender or a large mixing bowl, whisk together the eggs, half and half, Dijon mustard, hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly cracked pepper until very smooth and uniform in texture.
Pour and set: Reserve about 2 tablespoons of the egg mixture for brushing later. Pour the remaining egg custard evenly over and around the croissant sandwiches in the dish. Cover the casserole and allow it to soak at room temperature for at least 1 hour, or refrigerate overnight for best absorption of the custard by the croissants.
Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C).
Bake: Just before baking, brush the tops of the croissants with the reserved egg mixture for a glossy finish. Sprinkle the entire casserole with everything bagel seasoning and the remaining shredded white cheddar cheese. Bake uncovered for 40 to 45 minutes until the custard is fully set, the top is golden brown, and the cheese is melted and bubbly. Let the casserole rest a few minutes before serving.

Notes

Using stale croissants helps them absorb the custard better without becoming too mushy.
You can prepare the casserole the night before, letting it soak overnight in the refrigerator for convenience and enhanced flavor.
If you prefer less spice, adjust or omit the hot sauce as desired.
Make sure the cream cheese is at room temperature to ensure easy mixing into the filling.
Feel free to add other vegetables like mushrooms or spinach for additional flavor and nutrition.
Leftovers can be refrigerated and reheated in the oven or microwave.