Sausage and Cheese Croissant Breakfast Casserole is a cheesy, buttery egg bake with tasty pork sausage that you need in your life! So easy and delicious!
Whether it’s a the star of Breakfast Casserole or swapped for ham in our Ham and Cheese Croissant Breakfast Casserole, breakfast pork sausage just makes mornings more delicious. Try subbing it any of our savory Breakfast Recipes and see for yourself!
SAUSAGE AND CHEESE CROISSANT BREAKFAST CASSEROLE
What I’m about to say may be a bit controversial but, I believe the best breakfast sandwiches are the ones with sausage. There’s something about that slightly smokiness from the meat that blends so well with melty American cheese and a soft, doughy croissant, muffin, or bun.
And this is coming from a site that puts bacon in… everything we can get away with.
We’ve been obsessed with making breakfast masterpieces with pork sausage, like our new twist on a fast food favorite with the Breakfast Sloppy Joes. In fact, turning a fast food classic into a quick, easy breakfast for a crowd (or for meal prep) is one of my favorite ways to spend the day in the kitchen.
This Sausage and Cheese Egg Bake has all the flavors of drive-thru favorites like the Croissan’wich but so much easier. For starters, you don’t have to start up your car to enjoy it. It’s perfect for those lazy mornings when a craving hits but you’re not that committed to putting on real pants.
If you are into planning ahead, you can make this ahead of time and store in the fridge unbaked for up to a day. You can also freeze this Sausage and Cheese Croissant Casserole for up to 3 months. Just remove and thaw overnight in the refrigerator when you are ready to bake. The cooking time will be about 5-10 minutes longer if you prep this dish ahead of time.
No leftover croissants at home? Pick up some in the bakery section and leave them out overnight or dry in the oven at 250 degrees for 15-20 minutes. You can sub in English muffins, bagels, or brioche burger buns, as long as they are almost stale or have the drying out treatment done.
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HOW TO MAKE SAUSAGE AND CHEESE CROISSANT BREAKFAST CASSEROLE
- Brown Your Sausage: Cook your sausage until browned and drain well.
- Make The Custard: Add in all the custard ingredients and whisk well.
- Croissants: Make sure you’re using old croissants.
- Mix well: Mix them all together well and let it sit for 5 minutes to let the croissants soak up some of the custard.
- Bake: Add to the baking dish, bake covered and uncovered until eggs are set and croissant topping is crispy.
VARIATIONS ON SAUSAGE AND CHEESE CROISSANT BREAKFAST CASSEROLE
- Cheese: If you want a more traditional fast food breakfast, use an American cheese blend. Or go the gourmet cafe route with Monterey Jack or mozzarella cheese.
- Veggies: Add some roasted or sautéed broccoli, bell peppers, onions, or mushrooms for a heartier, more rounded breakfast bake.
- Gravy: Top this casserole with even more delicious pork sausage by making the easy gravy in my Biscuits and Gravy recipe.
- Custard: This recipe uses milk but you can make your egg custard mix with heavy cream, sour cream, cream cheese, or even cottage cheese for a richer, indulgent flavor.
- Southwestern: Give this a Tex-Mex twist by adding diced green chiles (drained) and some chili powder to your sausage as you cook it. Top the finished casserole with sour cream and Salsa.
- Sausage: If you don’t have bulk sausage, you can always substitute link sausage or patties as long you as you break them up good. Try using chicken sausage or turkey sausage for a healthier take.
Can I freeze this dish without baking first?
Freezing your unbaked dish is actually the best way. Raw eggs freeze very well, whereas typically cooked eggs don’t thaw as well, getting a bit watery. Since this egg bake also has bread in it, the excess moisture from thawed cooked eggs won’t make as much of a difference but it’s definitely recommended to freeze raw.
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HOW TO STORE SAUSAGE AND CHEESE CROISSANT BREAKFAST CASSEROLE
- Serve: You should not leave your casserole out for more than 2 hours at room temperature.
- Store: Allow to cool completely and store your casserole for up to a week in a sealed container.
- Freeze: Wrap your casserole tightly with foil and store up to 3 months. Thaw in the fridge overnight before heating.
HOW TO KNOW WHEN EGG IS DONE COOKING
According the Incredible Egg Website, your eggs need to reach an internal temperature of 160 degrees F. Insert a thermometer in the middle of your egg bake to get an accurate reading.
Sausage and Egg Croissant Breakfast Casserole
- Yield: 12
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Course: Breakfast
- Cuisine: American
- Author: Sabrina Snyder
- 1 pound pork sausage , remove any casing if there is any
- 1/2 yellow onion , chopped
- 8 large eggs
- 1 1/2 cups milk
- 2 teaspoons ground mustard
- 1 teaspoon dried thyme
- 2 tablespoons brown sugar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 cup green onions , thinly sliced
- 6 large croissants , cut into 2" chunks
- 1 1/2 cups cheddar cheese , shredded
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
Cook sausage and onion over medium heat until browned, approximately 5-6 minutes. Drain grease from pan and set aside.
Whisk together the eggs, whole milk, mustard, brown sugar, Kosher salt, pepper, nutmeg, and green onions in a large bowl.
Add in the croissant pieces and toss gently but until the mixture is well combined.
Gently stir in the sausage, onion and cheese into the custard mixture.
Add the mixture into your 9x13 baking dish.
Cover with aluminum foil and bake for 30 minutes.
Remove aluminum foil cover and continue baking an additional 20 minutes.
Allow to rest for 5 minutes before serving.
Yield: 12 , Amount per serving: 281 calories, Calories: 281g, Carbohydrates: 10g, Protein: 15g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 160mg, Sodium: 579mg, Potassium: 212mg, Fiber: 1g, Sugar: 4g, Vitamin A: 462g, Vitamin C: 1g, Calcium: 146g, Iron: 1g
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