Breakfast Sausage Croissant Casserole

Some of our family and friends live outside of British Columbia. When they come to visit, they obviously stay with us. With the Holidays 🎄 coming up soon, I’m sure we will have some of them spending a few days at our house.
 
Of course, I’ll be serving them lovely dinners 🍲 but also amazing breakfasts. I have a few favorites when there are guests staying over. It can be Breakfast Burritos, Georgian Cheese Bread, Waffles, Pancakes, Farmer’s Sausage Skillet, Breakfast Scramble Vol-au-vent, Quiche, Omelets, Eggs Benny Poutine, etc.
 
Besides my regular Breakfast Casserole, there’s another one I enjoy making 👩‍🍳… my Breakfast Sausage Croissant Casserole! Very delicious and super quick to put together, this amazing recipe is perfect to serve the morning after when there’s people staying over.
 
The bonus with the dish is that it can mostly be made ahead. After cooking the hot Italian sausage and sautéing the vegetables 🧅, they can be stored in a container and transferred to the fridge until ready to bake – I suggest not chilling them more than a day.
 
The next day, everything is mixed together with the torn croissants. The mixture is dropped into a 3-quart greased baking dish before the egg mixture 🥚 is poured over. The two cheeses are sprinkled on top as well as the smoked paprika and the dish is baked for 40 minutes… done!
 
I use 6 large croissants 🥐 for this recipe. I prefer tearing them into large bite-sized pieces. I find that when they’re torn smaller, it turns the dish into a mushier texture which is really not enjoyable. I personally don’t like it but everyone’s taste is different so go for what you like!
 
I like using hot Italian sausage but mild is another option. For the veggies, there’s onions, bell peppers and poblano peppers. In the video 🎥, I used an orange pepper. Visually, red would’ve been better but that orange one needed to be looked after before it got too soft so it went into the dish.
 
That’s the beauty when making this Breakfast Sausage Croissant Casserole. Just like in a Quiche, you can use different vegetables from your crisper. Zucchini 🥒, mushrooms, spinach, kale, peas, etc., are all great choices.
 
I don’t use a lot of seasonings as the sausage already has a lot. On the other hand, if you’re using mild instead of hot, definitely add more seasonings like red pepper flakes, fennel, garlic 🧄, paprika, etc. Here’s the link for my homemade Hot Italian Sausage recipe… Hot Italian Sausage
 
A casserole won’t be complete without cheese 🧀! I use two kinds: sharp Cheddar cheese and Havarti which gives a nice creamy and buttery flavor. Once again, use the ones you prefer like Mozzarella, Fontina, Monterey Jack, Gruyère, smoked Gouda, etc.
 
The rest is easy peasy! The dish is covered with foil and baked at 350ºF for 40 minutes ⏰. Halfway through cooking though, the foil is removed and continue baking for the remaining 20 minutes or until the top is golden. After it has cooled for 10 minutes, the casserole is garnished with chopped green onions…
 
This flavorful Breakfast Sausage Croissant Casserole is ideal when you have company 👨‍👩‍👧‍👦 staying overnight. With a gorgeous combination of ingredients, it’s a satisfying meal to make. Don’t spend too much time prepping breakfast and serve your guests this delightful meal…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Pancetta Vegetable Frittata
– Old Fashioned Baked Beans with Bacon
– Creamy French Eggs
– Ham & Asparagus Crêpes with Cheese Sauce
– Apple Cheese Soufflés
– Mini Mexican Tortilla Quiche
– Healthy Homemade Granola
– Hard-Boiled Eggs
– Shakshouka
and for even more breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Breakfast Sausage Croissant Casserole

With a delicious combination of ingredients, this tasty Breakfast Sausage Croissant Casserole is perfect to make when you have guests over…

5 from 11 votes

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Servings 6

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Passive Time 30 minutes mins

Ingredients

  

1x2x3x

• 6 large croissants, torn into large bite-sized pieces
• 1 lb. hot Italian sausage, casings removed see Recipe
• 1 cup yellow onions, chopped
• ground Himalayan pink salt, to taste
• 1/2 cup bell peppers, chopped
• 1/2 cup poblano peppers, chopped
• 6 large free-range eggs, beaten
• 2 cups half-and-half
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. dried basil leaves
• freshly ground mixed peppercorns, to taste
• 1 cup sharp Cheddar cheese, shredded and divided
• 1 cup Havarti cheese, shredded and divided
• 1/4 tsp. smoked paprika, or as needed
• 1 large sliced green onion, for garnish

Directions

 

• Preheat oven to 350ºF and grease a 3-quart baking dish with cooking spray; set aside.
• In a large bowl, tear croissant into pieces and set aside.
• In a medium skillet over medium heat, add sausage. Sauté for 5 minutes or until lightly browned, breaking the meat into small pieces.
• Using a slotted spoon, scoop the meat into a bowl and set aside.
• Remove the fat, leaving about 1 to 1 ½ tbsp. Add onions and season with salt. Sauté for 3 minutes before adding peppers; sauté for 3 minutes.
• Add sausage and vegetables to the croissant bowl stir to mix and transfer the mixture to the prepared 3-quart baking dish. Spread it out evenly and set aside.
• In a bowl or a large measuring cup, pour half-and-half in the beaten eggs and add oregano, basil, and ground mixed peppercorns; whisk well.
• Add ½ cup of both cheeses and stir to combine.
• Pour over the croissant mixture; add the remaining ½ cup Cheddar and Havarti cheese, making sure to cover the entire surface. Sprinkle the top with smoked paprika.
• Cover with foil that has been lightly greased with cooking spray and transfer to the preheated oven. Bake for 40 minutes but halfway through cooking, remove the foil and continue baking for the remaining 20 minutes or until the top is golden brown.
• Remove from the heat and allow to cool for 10 minutes before garnishing with green onions.

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