This sausage, egg, and cheese croissant breakfast casserole is a guaranteed hit that will become a family tradition! (Keep reading after the recipe card below.)
Sausage, Egg, and Cheese Croissant Breakfast Casserole
Ingredients
- 1 lb. roll breakfast sausage
- 1 teaspoon dehydrated onion
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 6 large stale croissants
- 4 large eggs
- 1 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon green Tabasco sauce
- 1/4 cup chopped green onions about 1 bunch
- 2 cups 8 ounces shredded sharp cheddar cheese
Instructions
- Spray 9x13" baking dish with non-stick cooking spray. Set aside.
- Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder. Stir to combine and cook until sausage is completely browned.
- While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
- In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth. Pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
- In the morning, preheat oven to 350. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.
Anyone else feel like a lifetime has passed in the last two weeks? March was officially the longest month in the history of mankind. I shot and developed this recipe for a sausage, egg, and cheese croissant breakfast casserole with some plans in mind, but didn’t really think about how different things were going to be. However, some things still work–croissants are one of the bread items I can regularly find at Sam’s Club (maybe THE only one!) and it’s a great way to use up milk and eggs, especially if you’re like us and are slow to go through milk. Cheese and sausage keep for a long time, so this is a great special occasion breakfast that uses up pantry staples and things that might need to be used up, anyway! My kids absolutely loved this and are already requesting it again!
You’re going to need some stale croissants (try buying a big pack, having sandwiches one night and then holding onto the rest for a few days until they get stale), breakfast sausage, green onions, sharp cheddar, eggs, milk, dehydrated onion, salt, green tabasco (you could use a spoonful of green salsa or green chilies if you prefer), mustard powder, and garlic powder.
Spray 9×13″ baking dish with non-stick cooking spray. Set aside.
Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder. Stir to combine and cook until sausage is completely browned.
While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with sausage
mixture, then sprinkle with green onions
and cheese.
Top with croissant tops.
In a blender, combine milk, eggs, salt, and tabasco sauce.
Blend until smooth. Pour over croissants,
cover tightly with foil, and refrigerate overnight or 6-8 hours.
In the morning, preheat oven to 350. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown.
Allow to stand for 10 minutes before serving.
(If you’re looking for a sweet version of a croissant breakfast casserole, this one with strawberries, cream cheese, and lemon is DIVINE!)
