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Sausage Croissant Casserole
This savory overnight bake transforms torn mini croissants and hot ground pork sausage into a rich breakfast custard. Using buttery croissants instead of standard bread adds incredible flaky texture to every bite. The mixture soaks in a creamy blend of eggs, milk, and heavy cream, making morning preparation completely effortless. Packed with sharp Gruyere, salty Parmesan, and fresh green onions, it is an ideal choice for holiday mornings or weekend entertaining.
Ingredients
- 1 lb. hot ground pork sausage
- 5 oz. Parmesan cheese, grated (about 1¼ cups)
- 1 tsp. kosher salt
- 6 green onions, sliced (about ¾ cup)
- 1 (13.22-oz.) pkg. mini croissants (about 24), torn
- 3 cups milk
- 1 cup heavy whipping cream
- 5 large eggs, lightly beaten
- 8 oz. Gruyère cheese, shredded (about 2 cups)
Instructions
- 1Heat a skillet over medium-high and cook the hot ground pork sausage for 8 minutes, stirring frequently to break it into crumbles. Combine the cooked sausage, grated Parmesan cheese, kosher salt, sliced green onions, and torn mini croissants in a large bowl. Transfer the mixture to a 13 by 9 inch baking dish coated with cooking spray.
- 2Whisk the milk, heavy whipping cream, and lightly beaten eggs together in a bowl. Pour this liquid evenly over the sausage and croissant mixture in the baking dish. Cover the dish tightly and refrigerate for 8 hours.
- 3Preheat the oven to 350°F. Remove the cover from the casserole and sprinkle the shredded Gruyere cheese evenly across the top. Bake for about 45 minutes until the surface turns golden brown. Let the casserole rest for 10 minutes before serving.