croissant casserole

Cheesy Croissant Breakfast Casserole is packed full of sausage, sun dried tomatoes, spinach, buttery croissants, and plenty of cheese!  This casserole is great for brunch or dinner!

Cheesy Croissant Casserole

Pound Italian (or Pork Sausage)

Tablespoons Butter

Small Yellow Onion (Diced)

Ounces Baby Spinach

Cup Chopped Sun Dried Tomatoes

Large Eggs

Cup Milk

Cup Heavy Cream

Cloves Garlic (Minced)

Dijon Mustard

Salt & Pepper (to taste)

Cayenne Pepper (Optional)

Croissants

Cups Cheese - Gruyere (Fontina, Parmesan, Mozzarella)

Grease a 9x13 inch baking dish with butter or non-stick spray, set aside.

Cook the sausage in a large skillet over medium-high heat until cooked through and no longer pink, drain and set aside.

To the same skillet add the butter.  Once the butter is melted, add in the diced onion, spinach, and sun dried tomatoes.

Season with a pinch of salt and pepper and cook, stirring constantly for 5 minutes until spinach is wilted and onions are soft.

Meanwhile, in a large bowl whisk together the eggs, milk, cream, mustard, garlic salt and pepper, and cayenne if using.

Roughly tear the croissants into the bowl of egg mixture, along with half of the cheese, and stir well to combine.

Pour the mixture into the prepared baking dish.

Sprinkle the cooked sausage, and the spinach mixture, and remaining cheese over the casserole.

Cover the dish with foil and refrigerate for at least 2 and up to 12 hours if possible.

Preheat oven to 350 degrees.  Remove the foil from the dish and bake for 30 minutes until cooked through.

Serve immediately.  Refrigerate leftovers for up to 3 days.

This delicious Bacon Egg and Cheese Croissant Casserole is the perfect breakfast recipe. It is loaded with crispy bacon, eggs, cheese, and buttery croissants. It&#039;s super easy to make and perfect to prep ahead!

Bacon Egg and Cheese Croissant Casserole

bacon

½ medium yellow onion (diced)

cheddar cheese

gruyere cheese (shredded)

eggs

milk

salt

½ tsp black pepper

mustard (or 1 tbsp of dijon mustard)

croissants

In a large skillet, fry diced bacon over medium heat until crispy, about 8-10 minutes. Remove from skillet and place on a paper towel-lined plate to drain. Remove most of the fat from the skillet, leaving some to cook the onions in. Cook onions over medium heat until translucent, about 7-10 minutes

Cook Bacon &amp; Onions

Preheat oven to 350° F. Grease a 13x9 pan and place aside.

In a large bowl, whisk together the eggs, milk, salt, pepper, and mustard powder until fully combined.

Cut or break apart croissants into bite-sized pieces. Spread these in the bottom of the 13x9 pan. Sprinkle ¼ cup each of cheddar and gruyere cheese over top of croissants, and then sprinkle bacon bits and onions over top. Pour egg mixture on top. Gently mix this up so that the croissants are completely covered with the egg mixture. Finally, sprinkle the last ¼ cup of each cheese on top.

Bake the casserole for 30-40 minutes, or until the eggs in the center are fully cooked. If the casserole starts to brown too much, place foil on top around the 30-minute mark.

Remove from the oven and allow to cool for 5-10 minutes. Serve warm.

Make the casserole

Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert.  You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini &#39;cocktail&#39; croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It&#39;s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

Croissant Bread Pudding with Chocolate Sauce

mini croissants

unsalted butter (at room temperature)

sugar

vanilla extract

eggs (at room temperature)

whole milk (at room temperature)

heavy cream (at room temperature)

chocolate chips

evaporated milk

unsalted butter

strawberries (optional)

Preheat the oven to 350°F. Butter a 13x9 inch baking dish.

Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).

In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.

Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.

Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.

Croissant bread pudding

Combine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave).  Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.

Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.

Quick chocolate sauce

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Cheesy Croissant Casserole

Bacon Egg and Cheese Croissant Cass...

Croissant Bread Pudding with Chocol...

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