Description
A savory casserole featuring torn croissants soaked in an egg mixture with cooked sausage and cheese, baked to a golden brown for a comforting breakfast or brunch dish.
Ingredients
5 large croissants (preferably day-old), torn into large chunks
1 lb ground beef sausage, cooked and drained
1 cup shredded cheddar cheese
6 large eggs
2 cups whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer torn croissants in the dish, then spread cooked sausage and shredded cheddar evenly over them.
3. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
4. Pour egg mixture evenly over croissants and sausage; gently press down so croissants absorb the custard.
5. Cover with foil and refrigerate for at least 6 hours or overnight.
6. Remove foil and bake uncovered for 40–45 minutes until top is golden and center is set.
7. Let cool 10 minutes before garnishing with parsley and serving warm.
Notes
Use cooked turkey, chicken, or plant-based sausage as substitutions.
Try Swiss, Monterey Jack, or mozzarella cheese for different flavors.
Add sautéed spinach, mushrooms, or bell peppers to increase vegetable content.
For a spicy kick, add hot sauce or red pepper flakes before baking.
Refrigeration time allows flavors to meld and croissants to soak thoroughly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 240 mg