Sausage and Cheese Croissant Breakfast Casserole is cheesy, buttery, and all that you need in your life! It is so easy to make and delicious!
A Breakfast Casserole is the star of a breakfast table, it is easy to make and can feed a crowd. Try my Ham and Cheese Croissant Breakfast Casserole or my Maple Bacon French Toast Bake for more delicious casseroles.
Sabrina’s Sausage and Cheese Croissant Breakfast Recipe
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 slight 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 I can get away with. I’ve been obsessed with making breakfast masterpieces with pork sausage, like my 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.
Recipe Card
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees and spray a 9×13 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, thyme, 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 9×13 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.
Nutrition
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Sabrina’s Tips
Make sure to cook your sausage until browned and drain well, this will keeps the casserole rich in flavor while preventing the finished dish from becoming oily. Also, if possible use old croissants, they absorb the egg custard more evenly without becoming overly soggy, giving the casserole a tender interior with deliciously crisp, buttery edges.
Table of contents
About This Recipe
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. You can complete the dish with an easy breakfast side like Diced Hash Browns. This casserole makes all the breakfast stops!
Can I make this ahead of time?
If you are into planning ahead, you can make this and store in the fridge unbaked for up to a day. You can also freeze this 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.
How To Store
- 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.
Frequent Questions
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.
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.
You can pick up some in the bakery section and leave them out overnight or dry in the oven at 250 degrees for 15-20 minutes but if you do not have time for that 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.
Variations
- 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 as you break them up good. Try using chicken sausage or turkey sausage for a healthier take.
Related Recipes
Delicious Breakfast Bakes
Photos Used In Previous Posts:
So good I had to eat a third piece before putting it away. I wasn’t hungry but just had to have more. I used mild Italian sausage and dotted the top with fresh mozzarella balls. Also had some leftover cheddar gruyere that I mixed in with the cheddar. Had no green onion. Added 10 oz diced mushrooms that I sautéed with the yellow onion. But the best part about this dish is the custard!! The flavors of all the spices blend extremely well together. And make the house smell good too!
Hi Petunia, thank you for enjoying this casserole so much, and I love the spin you put on it. Sounds delicious.
I made this for breakfast for my Bible Study class. The prep time took me a lot longer than 15 minutes. It took me so long that I have to freeze it and take it to class next week. I suggest cutting your onions and grading your cheese at habit at a time to make that process a lot quicker. Before freezing it, I tasted it to make sure that it was something I wanted to take to class and oh my gosh, I need to put this in the freezer right away or there won’t be anything left to take to my class. This turned out so good! I followed the directions exactly and used sage pork sausage.
Thanks for the photo Julie! Appreciate your feedback and great five star review.
Thank you for this. I have made it numerous times and it is a fan favorite. I guess I never noticed hat you didn’t put the thyme in the instructions. I assume I add it into the egg mixture.
Yes, add the thyme with the egg mixture. Thank you for bringing this to our attention so we can correct the recipe card Colleen!
Can I prep this night before and bake in the morning?
Yes, I would just add another 1/2-1 cup milk depending on how big the croissants are and how much extra liquid they soak up right away.
This is such an amazing day starter! Quickly became a favorite at my house!
Yay! So glad everyone enjoyed it.
This Casserole looks so amazing! I love using croissants in my casseroles also!
They’re so good, right?!
Everything about this looks amazing!! Thank you for the great recipe!!
You’re welcome, Mindy.
Oh wow! Such an incredible start to the day! I love that you used croissants. So perfect for pairing with the sausage and egg.
Thanks for the 5 stars, Tara. Glad you enjoyed it.
Looks like such a hearty and yummy way to start the day! I’ll have to make this tomorrow!
I hope you enjoy it.
In the ingredients you didn’t say I would need green onions and you didn’t say how much nutmeg to use.
I’ve edited the recipe card. Thanks for catching that!