Sausage and Croissant Breakfast Casserole is one a make ahead breakfast casserole that is perfect for holiday mornings and weekend brunch! I love how easy it is to put together, but it still feels like a treat. Brushing garlic butter over the flaky croissant topping gives it a golden finish and so much flavor.

Croissant casserole with sausage and eggs topped with green onions in a white baking dish, placed on a striped cloth.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

I started making this breakfast casserole recipe when I wanted a holiday brunch bake that was richer, more grown-up flavor than my usual sausage hashbrown casserole.

The buttery croissants and savory sausage add extra flavor, and the garlic butter brushed on top adds even more. The bottom croissants bake up soft and custardy, while the top stays crisp and golden, giving you the best of both textures in every bite.

One thing you'll love is how incredibly flexible it is. You can bake it right away or prep it the night before.

Throw in some veggies, or switch up the spices and cheeses to use what you have on hand and make this casserole your own.

Ingredients and Substitutions

Ingredients for a recipe, including croissants, sausage, eggs, cheeses, cream, and spices, labeled on a gray surface.

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Croissants – I've found that day-old croissants bake up the best. They soak in the custard without getting soggy. If all you have are fresh ones, just tear them up and pop them in a 300°F (150°C) oven for about 10 minutes to dry slightly.
Pork Sausage – Go with your favorite breakfast sausage. I usually use hot pork sausage. If you're lightening things up, turkey sausage still tastes great.
Cheese – I love using a mix of Gruyère, white cheddar, and Parmesan for the perfect balance of nutty, sharp flavor that keeps things from getting too rich. Gruyère is my go-to because it melts so smoothly, but if you have Swiss or Monterey Jack on hand, those work great too!
Garlic – I always use fresh minced garlic because it gives the most amazing, bold flavor, especially when it melts into the butter on top! You can swap in ¼ teaspoon of garlic powder. It won't be quite as punchy, but it still brings a nice boost of flavor.

Tips to Make the Best Sausage Croissant Casserole

Cooked ground sausage in a stainless steel pan on a gray surface.

Brown the Sausage

Use a meat chopper to break up the sausage pieces while cooking in a medium skillet.
Let the sausage cool slightly while you prepare the other steps so the heat doesn't cook the egg mixture.
This step can be done up to a day ahead of time and stored covered in the refrigerator.

Two bowls: Left shows un-mixed spices; right shows mixed spices and liquid, both on a gray surface.

Prepare the Custard

Blend until the ingredients are well incorporated. It's okay if there are still some small pieces of cream cheese. I love the little creamy bites of unblended cream cheese in the finished casserole.
If you do not want those pockets of cream cheese, beat the cream cheese and half and half for several minutes before adding the eggs.

Four-step process of making a sausage croissant breakfast casserole with bread, meat, cheese, and seasoned eggs in a baking dish.

Layer in Baking Dish

Tearing the croissants into chunks helps them hold more of the custard in their nooks and layers. Avoid cutting them into neat pieces. Rough chunks give better texture.
Ensure the croissants are evenly spread in the dish so the custard soaks through without leaving dry spots.
Pressing the top layer gently into the custard helps everything settle and bake evenly, but don't pack it down too much, or it may turn dense instead of fluffy.

Two casserole dishes with croissant tops; one is being brushed with garlic butter.

Bake and Brush with Garlic Butter

Covering the dish for the first part of the bake helps the casserole cook through without over-browning. Removing the foil at the end gives the top a golden, crisp finish.
A thermometer is the best way to check for doneness without overbaking.

Make Ahead Tips ⏳

This sausage croissant strata can be assembled and stored covered in the refrigerator for up to 24 hours before baking. In the morning, remove it from the fridge and let it sit at room temperature for 20 to 30 minutes while the oven preheats.

This helps it bake more evenly and prevents the center from staying cold while the top browns too quickly. It's a simple step that makes a big difference in the final texture.

Baked breakfast casserole with croissant pieces, melted cheese, and garnished with chopped green onions.

Make it Special✨

Before layering the sausage croissant casserole, stir about ½ cup of caramelized onions (from one medium yellow onion) into the cooked sausage. They add a subtle sweetness and extra depth of flavor that pairs beautifully with casserole flavors. Cooked spinach, bell peppers, or mushrooms also make great additions!

Note from Erin

Ingredients and Substitutions