Perfect for Sunday brunch, holiday mornings, special occasions or when you want breakfast for dinner! This make-ahead Sausage Croissant Casserole is filled with croissants, sausage and cheese - YUM!!!
What makes this recipe irresistible
The croissant breakfast bake an easy, make-ahead recipe that can be assembled the night before and baked the next morning, making breakfast easier. It's a great way to use up leftover crescent rolls or croissants
Don't you think this breakfast bake would be perfect for Christmas breakfasts, baby showers, brunch or brinner?!! YES!!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- breakfast sausage or ham is an excellent substitute.
- Parmesan cheese
- salt
- green onions
- buttery croissants
- evaporated milk
- eggs
- gruyere cheese
Creative variations to try
- This is the perfect breakfast casserole to add vegetables to. You can add diced bell peppers, onions, spinachor any of your other favorite veggies.
- If you don't have leftover croissants, you can use a can of a crescent roll dough, bake them and then use them in this casserole.
- Instead of pork sausage, you can use turkey sausage, ham or your favorite meatless scramble. You can give your favorite meatless protein a sausage-like flavor by adding two teaspoons of poultry seasoning to it.
Step-by-step instructions
This is an overview of the instructions for the easy overnight breakfast casserole. For complete directions, scroll down to the bottom!
- Spray the casserole dish with non-stick cooking spray, set aside.
- Brown the sausage over and drain.
- Dice the croissants into small chunks.
- In a large mixing bowl, combine the cooked sausage, croissant, onions, parmesan cheese, and salt. Spoon into the prepared baking dish.
- Whisk the eggs and evaporated milk. Pour over the top of the bread-sausage mixture. Cover and refrigerate.
- Remove the casserole from the refrigerator. Preheat oven to 350 degrees. Remove plastic wrap and sprinkle with Gruyère cheese. Bake uncovered 45 minutes.
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
No, do not cover this sausage casserole while you are baking it. You want the casserole to brown on the top.
This dish is done when it reaches 160 degrees in the center of the casserole and the top is browned. Use an instant-read thermometer to check for doneness.
Absolutely! Because it will soak up all of the egg mixture, making your casserole moist and flavorful.
Top Tip
- If you want to flavor this recipe, add a sprinkle of black pepper or a couple dashes of Tabasco sauce to your egg mixture.
- If you don't have evaporated milk on hand, you can use heavy cream or regular milk instead, but the evaporated milk really gives this casserole a rich flavor.
- Remove the casserole from the refrigerator at least 30 minutes prior to baking.
How to store leftovers
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: This casserole can be stored in the freezer for up to three months. Place in the fridge overnight to thaw before reheating.
Reheating: This casserole is best served hot and fresh out of the oven but can be reheated in the microwave. If you are reheating leftovers, I recommend adding a little milk so it doesn't dry out.
More breakfast casseroles
If you're hungry for more delicious breakfast casserole recipes, I gotcha covered! Just click on the photo below to take you right to the recipe!
Perfect pairings: what to serve with
- Do you love fresh fruit to serve alongside a hearty breakfast casserole like this one? Then you will love this Mexican Fruit Salad recipe.
- Hash browns are a staple breakfast side dish in my house, and our go-to recipe is this Cheesy Hashbrown Casserole recipe.
- Are you looking for a refreshing drink to pair with this easy recipe? Look no further than this Strawberry Lemonade!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Sausage Croissant Breakfast Casserole
Ingredients
- 1 pound breakfast sausage cooked and crumbled
- 1 ¼ cups Parmesan cheese shredded
- ¾ teaspoon salt
- 6 green onions sliced
- 8 cups torn croissants depending on size, you'll need 5-7 croissants
- 15 ounces evaporated milk
- 8 large eggs lightly beaten
- 2 cups gruyere cheese shredded
Instructions
- Spray baking dish with non-stick cooking spray, set aside.
- Cook and crumble sausage in a large skillet over medium-high heat. Drain fat on paper towel.
- In a large mixing bowl, combine the cooked/crumbeld sausage torn croissants green onions, parmesan cheese and salt. Pour in the prepared baking dish.
- Whisk eggs and evaporated milk. Pour over the croissant sausage mixture. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- The next day remove casserole from refrigerator. Preheat oven to 350 degrees. Remove plastic wrap. Sprinkle the top of the casserole with shredded Gruyère cheese. Bake uncovered 45 minutes or until golden brown.
- Let stand 10 minutes before serving.
Lois says
This is a wonderful casserole weather using it for breakfast, brunch, or dinner. So good.