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Olivia

Overnight Croissant Breakfast Casserole: A Delightful Recipe!

A delicious and easy-to-make Overnight Croissant Breakfast Casserole that is perfect for brunch or breakfast gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large croissants torn into bite-sized pieces
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup cooked and crumbled breakfast sausage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Fresh parsley chopped (for garnish, optional)

Method
 

  1. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined.
  2. In a greased 9x13 inch baking dish, layer the torn croissant pieces evenly across the bottom.
  3. Sprinkle the cooked sausage and shredded cheddar cheese over the croissant pieces.
  4. Pour the egg mixture evenly over the croissant, sausage, and cheese layers, ensuring everything is well soaked.
  5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  6. Preheat the oven to 350°F (175°C).
  7. Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes before baking.
  8. Bake uncovered for 35-40 minutes, or until the casserole is puffed and golden brown on top.
  9. Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 18gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 300mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a sweeter variation, add 1 cup of mixed berries or sliced bananas before pouring the egg mixture over the top.
  • For a vegetarian option, substitute the sausage with sautéed vegetables like bell peppers, spinach, or mushrooms.

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