Description
This Overnight Croissant Breakfast Casserole is the perfect make-ahead dish for holidays, brunch, or busy mornings! Made with buttery croissants, savory sausage, creamy eggs, and melty cheese, it’s a warm, flaky, and indulgent breakfast that’s prepped the night before and baked to golden perfection in the morning.
Ingredients
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5 large croissants (preferably day-old), torn into large chunks
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1 lb (450g) ground sausage, cooked and drained
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1 cup (120g) shredded cheddar cheese
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6 large eggs
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2 cups (475ml) whole milk
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Grease a 9×13-inch baking dish with cooking spray or butter.
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Layer torn croissants evenly in the dish.
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Sprinkle cooked sausage and shredded cheese over croissants.
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In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
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Pour the mixture evenly over the croissant layers.
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Gently press down with a spatula to help croissants soak up the custard.
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Cover the dish with foil and refrigerate overnight (at least 6 hours).
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In the morning, preheat oven to 350°F (175°C).
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Uncover and bake for 40–45 minutes, or until golden brown and set in the center.
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Let cool for 10 minutes, garnish with fresh parsley, and serve warm.
Notes
Use day-old croissants for best texture—fresh ones may become soggy.
Let the casserole rest after baking to make slicing easier.
Broil for 1–2 minutes at the end if you like a crispier top.
This dish is freezer-friendly both before and after baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American