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You can pull this overnight croissant breakfast bake together without breaking a sweat. It's packed with buttery croissant pieces, savory sausage, and gooey cheese all tucked in a smooth egg custard. The best part? It does all the work while you're snoozing. Wake up to a breakfast that's already halfway there.
The very first Christmas I made this dish, it vanished so fast I barely got a piece. Now my folks ask for it every lazy winter weekend and especially come Easter.
Tasty Ingredients
- Shredded cheddar cheese: melty and sharp, cheddar gives a big punch of flavor
- Large croissants: flaky, buttery, and best if they’ve sat out a day— helps them soak up all that custardy mix
- Large eggs: the binder that makes it all set up fluffy
- Meal sausage: go for a good quality one, it’s what brings the savory oomph
- Dry mustard: adds a tiny hit of mild spice—don’t skip if you’ve got it
- Milk: whole is awesome, but two-percent does the job too, making everything creamy
- Salt and black pepper: rounds everything out, use kosher salt and grind the pepper fresh if you can
Simple Steps
- Let it Cool and Enjoy:
- Give your bake a couple minutes to catch its breath so it slices up nice. Dig in while it’s still warm for max flavor.
- Bake It:
- Pop the dish into the hot oven after ditching the plastic wrap. Leave uncovered and bake for about 40 to 45 minutes until the top is golden and the center is steady when you move the pan.
- Get Ready to Bake:
- Take your chilled dish out of the fridge and let it come to room temp while you crank the oven to 350°F.
- Cover and Refrigerate:
- Seal up tight with plastic wrap, then stick it in the fridge overnight or for at least two hours so the croissants soak up all the flavor.
- Pour and Rest:
- Slowly drizzle your egg mixture over everything, making sure it covers well. Gently press the top so the bread soaks it all up, then let it chill for a few minutes.
- Whip Up the Custard:
- Whisk eggs, milk, dry mustard, salt, and pepper in a big bowl really well till it’s all totally blended—no streaks left.
- Add Sausage and Cheese:
- Sprinkle the sausage bits over the croissant layer, then top it all off with shredded cheese so every bite gets some cheesy goodness.
- Arrange Croissants:
- Chop the croissants into small pieces and scatter them over your baking dish so they’re nice and even.
- Grease the Pan:
- Coat your 9 x 13 dish really well with butter or spray, making sure to get those corners covered so nothing sticks.
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Using a bold cheddar really makes the flavors pop. It balances out all that buttery richness. My kids love piling in croissant pieces and they always sneak extra cheese in their corners.
Storing Leftovers
Just cover any leftover casserole tight in the fridge. It’ll taste great for up to three days. Need a quick breakfast? Heat a slice in the microwave or oven till it’s hot again. I don’t suggest freezing since croissants can get weird and soggy.
Easy Swaps
Try cooked ham or bacon if you like something milder than sausage. Go for sautéed mushrooms and spinach if you want it veggie. Or mix up the cheese—Gruyere or Monterey Jack are tasty changes.
How To Serve It
This goes awesome with a bowl of fresh berries or some crispy potatoes. If you feel fancy, add some salsa or fresh chopped herbs for a pop of color.
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Backstory and Tradition
Dishes like this started out as easy fixes for American brunches, especially when family came over for holidays. Toss in croissants and it gets a little French flair—rich, cozy, and always a hit.
Frequently Asked Questions
- → Can I use different cheeses instead of cheddar?
Go ahead and swap cheddar for Swiss, Jack, or any cheese you like to totally change up the taste.
- → Does the dish have to be soaked overnight?
Overnight is best for soaking, but chilling for a couple of hours still lets those croissants soak up plenty of custard.
- → Can I use other meats besides breakfast sausage?
Yep! Try cooked bacon, chopped ham, or even skip the meat for a veggie twist.
- → Can I prepare this in advance and freeze it?
You sure can. Just put it together, freeze before baking, then thaw in the fridge overnight and cook fresh in the morning.
- → How do I know when the casserole is fully cooked?
When it’s golden on top and the middle doesn’t wiggle, you’re good to go. Stick a knife in—if it comes out clean, it’s ready.