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Overnight Sausage Croissant Casserole
When you want a morning meal that practically cooks itself, this overnight bake steps up. It transforms torn mini croissants and spicy ground pork sausage into a rich, savory custard. Swapping standard bread for buttery croissants brings a flaky, layered texture that absorbs the creamy egg mixture beautifully. Packed with sharp Gruyere, salty Parmesan, and fresh green onions, it's a simple dish that leaves you free to enjoy your coffee while the oven does the work.
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 so it distributes evenly. 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. This long soak allows the croissants to fully absorb the custard base.
- 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 slicing so the custard sets up for cleaner portions.
Notes
- Make ahead: You can brown the sausage and grate the cheeses a day before assembling to save time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave or reheat the whole pan covered in foil at 325°F until heated through.
- Swap: If you don't prefer spicy food, use mild or sweet ground pork sausage instead.