If you are looking for good breakfast casserole recipes that you can make on holiday mornings or when you have overnight visitors – you will love this Overnight Croissant Breakfast Casserole make-ahead recipe! This breakfast bake is kinda like a sausage breakfast casserole.

This easy croissant breakfast casserole has flaky croissants, sausage, eggs, and spices that everyone will love! Serve with a side of fresh fruit and fresh berries. 

Recipe Notes:

• The cheese – I love that this recipe is very flexible. Use a different cheese! Try gruyere cheese, white cheddar or mozzerlla cheese! 
• I like to get the bakery section of the grocery store. It’s actually better not to buy fresh croissants, stale croissants work well! 
• This recipe includes an easy recipe to make sausage gravy. You can omit it if you don’t want to add to this cheese croissant casserole.
• Instead of sausage you can cook bacon and add it to the casserole. Or use leftover ham. (If you do this – skip the gravy.)

 

IMPORTANT: Make sure you know the difference between croissants and crescent rolls.  Crescent rolls will not work for this recipe.

• Makes 12 servings
• Cook time: 1 hour
• Prep time: 30 minutes
• Chill time: 8+ hours

Keep scrolling for the printable recipe card for the best breakfast casserole!

 

Overnight Breakfast Casserole Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, peeled and diced
• 1-pound roll of breakfast sausage (mild flavor)
• 4 large buttery croissants or 8 small croissants, torn into large bite-sized pieces
• 1 cup shredded cheddar cheese
• 6 large eggs
• ½ cup heavy cream
• 3 cups milk (whole milk recommended), divided (Only 1/2 cup of you don’t make the gravy)
• ½ teaspoon dry mustard powder
• ½ teaspoon salt (plus additional to taste for the gravy)
• ½ teaspoon black pepper (plus additional to taste for the gravy)
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 tablespoons butter
• 3 tablespoons all-purpose flour

 

Directions:

1. In a large skillet over medium-high heat, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain the fat from the pan and reserve to use in the gravy (pour into a small container with a lid and refrigerate overnight).

2. In a large bowl, combine the cooked sausage and onions, croissant pieces, and shredded cheese. Pour this mixture into a 9×13-inch glass baking dish greased with non-stick cooking spray.

 

3. In a medium mixing bowl, whisk eggs, heavy whipping cream, ½ cup of milk, mustard powder, salt, pepper, paprika, and garlic powder. Pour the egg mixture on top of the croissants and sausage in a casserole dish. 

4. Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.

 

5. The next morning, remove the casserole from the refrigerator and preheat the oven to 350F.

6. Bake the casserole at 350F for 35-45 minutes until golden brown.

 

7. (Instructions for optional sausage gravy) While the casserole is baking, heat over medium heat the butter and 1 tablespoon of the reserved fat (from cooking the sausage) until melted. Add the flour and whisk until combined. Allow the fat and flour mixture to cook over medium heat for 1 minute.

8. Slowly add the remaining 2 ½ cups of milk a small amount at a time, whisking well between each addition until all of the milk is combined. Allow the gravy to simmer on low heat for 2-3 minutes, stirring often, until thickened. Add salt and pepper to taste.

9. Slice the casserole and serve the gravy on the side or ladled over each slice. 

 

Optional – add a little bit of green onions or fresh parsley to the top! 

Store the leftover croissant breakfast casserole in an airtight container. You can also store them in individual servings for a delicious breakfast you can enjoy during the week.  

This crescent roll breakfast casserole is a great brunch recipe. I love make-ahead breakfast casseroles! They are great when you are hosting people or Christmas morning. 

What is your make-ahead breakfast casserole? 

More Breakfast recipes to try: 

• Cheese and Eggs
• My copycat McDonald’s pancake recipe

 

Yield: 12

Overnight Croissant Breakfast Casserole Recipe

Print

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 8 hours

Total Time 9 hours 5 minutes

Ingredients

• 1 tablespoon olive oil
• 1 small onion, peeled and diced
• 1-pound roll of breakfast sausage (mild flavor)
• 4 large buttery croissants or 8 small croissants, torn into large bite-sized pieces
• 1 cup shredded cheddar cheese
• 6 large eggs
• ½ cup heavy cream
• 3 cups milk (whole milk recommended), divided (Only 1/2 cup of you don't make the gravy)
• ½ teaspoon dry mustard powder
• ½ teaspoon salt (plus additional to taste for the gravy)
• ½ teaspoon black pepper (plus additional to taste for the gravy)
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 tablespoons butter
• 3 tablespoons all-purpose flour

Instructions

1. In a large skillet over medium-high heat, heat the olive oil over medium heat. Add the onions and sauté until softened and translucent. Crumble the sausage into the pan and cook until completely browned. Drain the fat from the pan and reserve to use in the gravy (pour into a small container with a lid and refrigerate overnight).
2. In a large bowl, combine the cooked sausage and onions, croissant pieces, and shredded cheese. Pour this mixture into a 9x13-inch glass baking dish greased with non-stick cooking spray.
3. In a medium mixing bowl, whisk eggs, heavy whipping cream, ½ cup of milk, mustard powder, salt, pepper, paprika, and garlic powder. Pour the egg mixture on top of the croissants and sausage in a casserole dish. 
4. Cover the baking dish with plastic wrap and refrigerate overnight, or for 8 hours.
5. The next morning, remove the casserole from the refrigerator and preheat the oven to 350F.
6. Bake the casserole at 350F for 35-45 minutes until golden brown.
7. (Instructions for optional sausage gravy) While the casserole is baking, heat over medium heat the butter and 1 tablespoon of the reserved fat (from cooking the sausage) until melted. Add the flour and whisk until combined. Allow the fat and flour mixture to cook over medium heat for 1 minute.
8. Slowly add the remaining 2 ½ cups of milk a small amount at a time, whisking well between each addition until all of the milk is combined. Allow the gravy to simmer on low heat for 2-3 minutes, stirring often, until thickened. Add salt and pepper to taste.
9. Slice the casserole and serve the gravy on the side or ladled over each slice. 

Notes

Make sure you know the difference between croissants and crescent rolls. Crescent rolls will not work for this recipe.

Optional - add a little bit of green onions or fresh parsley to the top! 

Store the leftover croissant breakfast casserole in an airtight container. You can also store them in individual servings for a delicious breakfast you can enjoy during the week.  

Did you make this recipe?

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