Overnight Croissant Breakfast Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
6 large croissants, cut into pieces
02 -
1 pound breakfast sausage, cooked and crumbled
03 -
2 cups shredded cheddar cheese
→ Egg Custard
04 -
6 large eggs
05 -
2 cups milk
06 -
1 teaspoon dry mustard
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
# Instructions:
01 -
Generously grease a 9×13-inch baking dish to prevent sticking.
02 -
Arrange the croissant pieces in an even layer across the bottom of the prepared baking dish.
03 -
Evenly sprinkle the cooked sausage and shredded cheddar cheese over the croissant layer.
04 -
In a large mixing bowl, thoroughly whisk together eggs, milk, dry mustard, salt, and black pepper until fully combined.
05 -
Carefully pour the egg mixture evenly over the assembled croissants, sausage, and cheese, pressing gently to saturate the croissant pieces.
06 -
Cover the dish securely with plastic wrap and refrigerate overnight, or for a minimum of 2 hours to allow the croissants to absorb the custard.
07 -
Preheat the oven to 350°F (175°C). While preheating, let the dish rest at room temperature.
08 -
Remove plastic wrap and bake the casserole, uncovered, for 40–45 minutes or until the top turns golden brown and the center is set.
09 -
Allow to cool for several minutes before slicing. Serve warm for best flavor and texture.
# Notes:
01 -
For best results, ensure even layering of croissants, sausage, and cheese for balanced flavor.
02 -
Allowing the croissant pieces to soak overnight greatly enhances the custard texture.
03 -
This dish is ideal for preparing ahead and serving fresh at brunch gatherings.