Savory Croissant Breakfast Casserole with Garlic Butter
Recipe by:This Garlic Butter & Sausage Croissant Bake is a savory, buttery breakfast casserole with flaky croissants, rich sausage, and a creamy egg custard. It bakes up golden and crisp on top while staying soft and custardy inside. It's easy to prepare ahead of taking, making it perfect for a weekend brunch or holiday breakfast.
Ingredients
- 1 lb (454 grams) breakfast sausage (mild or hot)
- 8 large eggs
- 2 cups (475 ml) half and half
- ¼ cup (57 grams) cream cheese softened
- 1 teaspoon (6 grams) salt
- ½ teaspoon (1 gram) black pepper
- ½ teaspoon (1 gram) smoked paprika
- ½ teaspoon (0.5 gram) dried thyme or 1 ½ teaspoons fresh
- ⅓ cup (35 grams) shredded Gruyere cheese
- ⅓ cup (35 grams) shredded white cheddar cheese
- 6 large croissants torn into pieces (or 20 mini)
- ½ cup (46 grams) shredded Parmesan cheese
- 4 tablespoon (56 grams) butter melted
- 2 cloves garlic minced (about 1 teaspoon)
- green onions or chives to garnish
Instructions
- Preheat the oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles.1 lb breakfast sausage
- In a large bowl, blend the eggs, half and half, cream cheese, salt, black pepper, smoked paprika, and thyme until well combined.8 large eggs, 2 cups half and half, ¼ cup cream cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon dried thyme
- Mix the Gruyère and white cheddar cheese in a small bowl.⅓ cup shredded Gruyere cheese, ⅓ cup shredded white cheddar cheese
- Layer half of the croissants in the baking dish. Sprinkle with half of the Parmesan cheese. Then, add the sausage mixture. Top with the blend of Cheddar and Gruyère and the remaining Parmesan cheese.6 large croissants, ½ cup shredded Parmesan cheese
- Pour the egg mixture evenly over the layers. Add the remaining croissant pieces and press them gently into the egg mixture.
- Cover the pan with aluminum foil and bake for 30 minutes. While it is cooking, mix the melted butter with the minced garlic in a small bowl.4 tablespoon butter, 2 cloves garlic
- After the casserole has baked for 30 minutes, remove it from the oven. Remove the foil, brush the top with the garlic butter mixture, and return to the oven to bake uncovered for another 10–15 minutes, until golden brown. The internal temperature of the center of the casserole should be 160°F (71°C). If it is not yet at that temperature, replace the foil and continue cooking until it reaches the appropriate temperature.
- Let the casserole rest for 10 minutes before serving. Garnish with chopped green onions or chives before serving.green onions or chives
Notes
Make-Ahead Instructions
- Assemble the casserole the night before, cover it, and refrigerate. In the morning, let it sit at room temperature for 20–30 minutes, while preheating the oven.
- Cook for 40 minutes before brushing with garlic butter, for a total of 50-55 minutes.
Storage & Reheating
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze – Let the casserole cool completely, then wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheat – Warm in a 350°F oven for 15–20 minutes (covered with foil to prevent over-browning) or microwave in 30-second intervals until heated through.
Nutrition
Calories: 507kcal | Carbohydrates: 19g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 234mg | Sodium: 929mg | Potassium: 296mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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