Sausage Croissant Breakfast Casserole

Sausage Casserole with Crescent Rolls in casserole dish.

Sausage Croissant Breakfast Casserole

This croissant casserole is an easy breakfast recipe for Christmas morning and a perfect brunch recipe. You'll make again and again!

Course Breakfast and Brunch

Cuisine American

Prep Time 15

Cook Time 45

Refrigerate 8

Total Time 9

Servings servings

Calories 988kcal

Author Deb Clark

Ingredients

1 pound pork 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 30 minutes prior to baking. 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.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Or freeze up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition