Getting your recipe ready...
Overnight Croissant Breakfast Casserole
Ingredients
- 6 large croissants, torn into pieces
- 6 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled sausage
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Fresh chives or parsley, for garnish
Instructions
In a large bowl, whisk together the eggs, milk, mustard powder, salt, pepper, and garlic powder until well combined.
Layer the torn croissant pieces in a greased baking dish and evenly sprinkle with cooked sausage and cheddar cheese.
Pour the egg mixture over the croissants, ensuring they are well saturated.
Cover and refrigerate overnight (or at least for 4 hours).
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15 minutes.
Bake uncovered for 35-45 minutes, until the top is golden and a knife comes out clean.
Kitchen Tools
- Baking dish
- Whisk
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can omit the sausage or substitute it with a plant-based alternative.
Refrigerating overnight allows the croissants to absorb the egg mixture for optimal texture.
Yes, but the texture will be different; croissants provide a flaky, buttery quality.
Use a non-dairy milk and dairy-free cheese alternatives in place of regular cheese and milk.
The top should be golden brown and a knife inserted into the center should come out clean.
Absolutely! Prepare it the night before, refrigerate, and simply bake in the morning.
Reheat individual portions in the microwave or warm them in the oven until heated through.