This overnight Sausage Breakfast Casserole is the perfect start to the day. It’s assembled in advance making it ideal for entertaining and weekend brunches.
Easy Sausage Breakfast Casserole Recipe
This Sausage Breakfast casserole is one that anyone can make. It’s the sort of breakfast recipe that I turn to when I have company and the ever present hectic mornings for the family. Once it’s baked, it’s ready to eat with a side of fruit salad and a drizzle of pure maple syrup. How to make Sausage Breakfast Casserole with croissants:
- Croissants – 6-8 large croissants cut into 1 inch pieces. This is one time crescent rolls aren’t the best choice.
- Sausage – Mild or spicy pork breakfast sausage.
- Eggs – 10 large eggs.
- Liquid – Whole milk and heavy cream.
- Cheese – Shredded Gruyere, Swiss or sharp Cheddar cheese.
- Mix-ins – One bunch green onions, thinly sliced and fresh sage.
- Seasonings – Dijon mustard, salt, black pepper, granulated garlic and onion powder.
- Hot sauce (optional).
- Maple syrup for serving.
How to Make the Best Sausage Breakfast Casserole
- Ingredients you’ll need to make homemade Sausage Breakfast Casserole: 6-8 large croissants, breakfast sausage, sliced green onions, milk, heavy cream, large eggs, Dijon mustard, salt, black pepper, granulated garlic, onion powder, shredded Gruyere, Swiss or sharp cheddar cheese.
- Kitchen gadgets you’ll need: A 13 x 9 inch baking dish, measuring cups and spoons, a whisk, sharp knife and cutting board, a sheet pan to toast the croissants, a large spoon and cheese grater.
- After pouring the custard over the croissants, it’s important that all of the croissants are covered. If needed, press down into the mixture using a large spoon for a couple of minutes prior to placing it into the refrigerator to chill.
- You can use whatever flavor of cheese that you have on hand or enjoy in this casserole.
- If you’d like to add some heat, use pepper jack cheese and add a few chopped green chiles. You could also use spicy breakfast sausage in place of mild sausage.
- We enjoy this casserole with a drizzle of maple syrup. That’s completely optional, but if you love that sweet and salty flavor combination give it a try, you’ll love it!
- You can store leftover Sausage Breakfast Casserole for up to 3 days in the refrigerator. Reheat in single serving portions in the microwave.
- You can also freeze baked Sausage Breakfast Casserole for up to 2 months. Thaw in the refrigerator, then reheat in a 350°F oven for 15 minutes or until heated through. Lay foil on top, if needed to prevent over browning.
More Southern Style Breakfast Casseroles to Make
There’s nothing like a family friendly casserole to start your day. More easy brunch and breakfast casserole recipes you may like to try:
- Canadian Bacon Hash Brown Quiche features a shredded potato crust.
- Apple Baked Oatmeal is a delicious way to make breakfast for everyone at one time.
- Southern Grits and Greens Casserole combines two classics into one scrumptious dish.
- Praline Pecan French Toast Casserole is a decadent option for holidays and special occasions.
- Overnight Eggs Benedict Casserole is drizzled with a simple blender hollandaise sauce.
- Giddy Up and Go Breakfast Cobbler is made with frozen biscuits for quick preparation.
- Easy Frittata from Natasha’s Kitchen.
THANKS FOR VISITING COME BACK SOON!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
Helpful Kitchen Items:
Sausage Breakfast Casserole
- 6-8 large croissants cut into 1 inch pieces
- 1 pound mild or spicy breakfast sausage
- 1 bunch green onions thinly sliced
- 2 Tbsp chopped fresh sage
- 3 cups whole milk
- 1 cup heavy cream
- 10 large eggs
- 2 tsp Dijon mustard
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- few dashes hot sauce (optional)
- 2 cups shredded Gruyere, Swiss or sharp Cheddar cheese divided use
- maple syrup for serving
- Preheat oven to 350°F. Spread croissant pieces in a single layer on a baking sheet cut side up. Toast in the oven for 8-10 minutes or until golden brown. Set aside to cool.
- Meanwhile, in a large skillet over medium high heat cook sausage until lightly pink, then add green onions. (Add 1 tablespoon of olive oil to prevent sticking if needed, but generally the sausage will have ample.) Cook until no pink remains then remove from heat and drain excess fat from pan. Mix in chopped sage.
- In a large mixing bowl whisk together milk, cream, eggs, Dijon mustard, salt, black pepper, garlic and onion powder and a few dashes of hot sauce (if using) until fully combined.
- Spray a 13 x 9 inch baking dish with cooking spray. Arrange half toasted croissants on bottom of dish topping with 1/2 cooked sausage and 1 cup shredded cheese.
- Repeat with layer of remaining croissants and crumbled sausage. Pour egg custard evenly over the top. Press croissants into the mixture using a large spoon to be certain it's evenly distributed. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
- To Bake: Preheat oven to 350°F. Remove casserole from refrigerator and let stand on counter for 15 minutes. Remove plastic wrap and sprinkle with the remaining 1 cup shredded cheese.
- Bake for 50-55 minutes or until golden brown and firm to the touch. Check halfway through baking and lay foil on top to prevent over browning.
- Let stand on the counter for 10 minutes then cut and serve. (Optional: Serve drizzled with maple syrup, if desired.)