Irresistible Overnight Croissant Breakfast Casserole You’ll Crave Again
This Overnight Croissant Breakfast Casserole is rich, flaky, and wonderfully comforting. Buttery croissants soak up a creamy, savory egg custard, layered with sausage and melty cheese. Best of all, it’s prepared the night before, making mornings stress-free and delicious—perfect for holidays, brunch, or busy weekdays.
Ingredients
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5 large croissants (preferably day-old), torn into large chunks
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1 lb (450 g) ground sausage, cooked and drained
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1 cup (120 g) shredded cheddar cheese
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6 large eggs
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2 cups (475 ml) 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)
Optional Add-Ins & Swaps
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Cooked turkey, chicken, or plant-based sausage
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Swiss, Monterey Jack, or mozzarella cheese
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Sautéed spinach, mushrooms, or bell peppers
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A dash of hot sauce or red pepper flakes for heat
Instructions
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5 large croissants (preferably day-old), torn into large chunks
-
1 lb (450 g) ground sausage, cooked and drained
-
1 cup (120 g) shredded cheddar cheese
-
6 large eggs
-
2 cups (475 ml) whole milk
-
1 teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Fresh parsley, chopped (optional, for garnish)
Optional Add-Ins & Swaps
-
Cooked turkey, chicken, or plant-based sausage
-
Swiss, Monterey Jack, or mozzarella cheese
-
Sautéed spinach, mushrooms, or bell peppers
-
A dash of hot sauce or red pepper flakes for heat
Notes
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Day-old croissants work best and prevent a soggy texture.
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If the top browns too quickly, loosely cover with foil during the last 10 minutes.
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For extra richness, substitute half-and-half for milk.
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Let the casserole rest before slicing for cleaner portions.