croissant breakfast casserole

This casserole is full of your favorite breakfast foods!

Overnight Croissant Breakfast Casserole

lb Bacon

lb Pork breakfast sausage

Croissants

Eggs

Milk

Heavy cream

Salt

Pepper

Garlic powder

Dry mustard

tsp Ground sage

Parmesan cheese

oz Shredded cheddar cheese

Cook 1 pound of bacon until it is crispy. Set it aside until it cools, then crumble it into pieces.

Brown 1 pound of pork breakfast sausage over medium-high heat, drain fat. Add the crumbled bacon to the skillet.

Tear croissants into bite-sized pieces and press them into the bottom of a greased 9x13 baking dish.

Pour the meat mixture over the top of the croissants.

In a large mixing bowl, combine eggs, milk, and heavy cream. Add salt, pepper, garlic powder, mustard, and sage. Whisk to combine well.

Pour the liquid mixture over top of the meat and croissants in the baking dish.

Cover the dish with tin foil, and place it in the fridge to sit overnight.

In the morning, preheat the oven to 350 degrees.&nbsp;

Uncover the casserole dish, and sprinkle 1 cup of parmesan cheese over the mixture. Top with shredded cheddar cheese.&nbsp;

Bake for 45-55 minutes until it is cooked through and the liquid has been absorbed. If the top browns too quickly, cover with foil and continue cooking until the casserole is cooked through.

Serve with fresh fruit.

This Ham &amp; Cheese Croissant Breakfast Casserole pairs buttery croissants with savory ham and melty cheddar for a delicious brunch dish. Only 10 minutes of prep work!

Ham &amp; Cheese Croissant Breakfast Casserole

croissants (stale are best, but fresh will work)

ham (or cubed ham)

eggs

half and half

dijon mustard

salt

pepper

cheddar cheese

chopped parsley

Preheat the oven to 350˚F.

Cut the croissants into small bite sized pieces. Tear the ham into bite sized pieces.

Prepare the egg mixture by whisking together the eggs, milk, mustard, salt and pepper.

To assemble the casserole, grease a medium sized casserole dish. Add half of the croissant pieces into the dish, then top with half of the ham and half of the cheese.  Add the rest of the croissants, then tuck the ham in between the croissants, and top with the remaining cheese.Pour the egg mixture over the top of the casserole.

Bake for 30-40 minutes or until the eggs have cooked through. Garnish with fresh parsley if desired.

This was delicious! I used sausage instead of ham per the suggestions. Loved the croissant flakiness and flavor this had. I served this Christmas morning to 9 people and every single person went back for seconds!

This Overnight Croissant Breakfast Casserole is a delightful make-ahead dish perfect for a weekend brunch or holiday breakfast. Layers of buttery croissants, savory sausage, and gooey cheddar cheese are soaked in a seasoned egg mixture and baked to golden perfection.

Grease a 9×13-inch baking dish Recipe

croissants,

milk

dry mustard

black pepper

Prepare the Baking Dish

Grease a 9×13-inch baking dish. Place the croissant pieces evenly in the dish.

Add Sausage and Cheese

Sprinkle the cooked sausage and shredded cheese over the croissants.

Make the Egg Mixture

In a large bowl, whisk together the eggs, milk, dry mustard, salt, and black pepper until well combined.

Assemble the Casserole

Pour the egg mixture over the croissant, sausage, and cheese layers, pressing down gently to ensure the croissants soak up the liquid.

Refrigerate

Cover the dish with plastic wrap and refrigerate overnight or for at least 2 hours.

Bake

Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the custard is set.

Serve

Allow the casserole to cool for a few minutes before slicing. Serve warm.

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