Overnight Croissant Breakfast — Easy Crowd-Friendly Casserole
Buttery croissants, savory sausage, and melty cheese baked in an egg custard — a rich, satisfying breakfast casserole you prep the night before and bake fresh in the morning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (plus overnight rest)
- Yield: 8–10 servings 1x
Ingredients
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6 large croissants, torn
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1 lb breakfast sausage, cooked and crumbled
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1½ cups shredded cheddar cheese
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8 large eggs
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2 cups whole milk (or 1 cup milk + 1 cup cream)
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1 tsp Dijon mustard (optional)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
Instructions
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Grease a 9×13 baking dish and layer half the torn croissants.
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Add half the sausage and cheese. Repeat layers.
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Whisk eggs, milk, mustard, and seasonings. Pour over the dish.
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Cover and refrigerate overnight.
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The next morning, let sit at room temp for 20 minutes.
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Bake at 350°F for 45–50 minutes, until golden and set.
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Cool for 5–10 minutes before slicing and serving.
Notes
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Customize with vegetables, different meats, or cheeses.
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Freeze before baking for up to 1 month.
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Serve with fruit or salad for a balanced brunch.