Last updated: October 15, 2026
This croissant breakfast casserole layers buttery torn croissants, browned sausage, and sharp cheddar under a savory egg custard, and it feeds eight people in about 80 minutes. The full recipe card is below, and the walkthrough that follows covers every step so you can make it with confidence.
What You Need for a Croissant Breakfast Casserole
A great croissant breakfast casserole starts with six large day-old croissants, eight eggs, a pound of breakfast sausage, and two cups of sharp cheddar. That short list fills a 9×13-inch baking dish and feeds eight people.
The Croissants
Six large croissants, about 12 ounces in total, give you roughly ten cups of torn pieces. Day-old croissants are ideal because the slightly dry crumb soaks up custard without collapsing into mush.
If your croissants are fresh from the bakery, tear them into 1-inch pieces and let them sit out uncovered on a sheet pan for 1 hour. That short rest dries the surface just enough to hold the layers together in the oven.
The Sausage and Cheese
We use 1 pound of bulk pork breakfast sausage, browned until no pink remains and drained well so the casserole bakes up rich instead of greasy. Mild or sage-seasoned sausage both work, so pick the one your family already likes.
Sharp cheddar gives the most flavor, and we use 2 cups (about 8 ounces) shredded from a block. Block cheddar melts more smoothly than the bagged kind, which carries anti-caking starch.
The Custard
The custard is 8 large eggs whisked with 1 1/2 cups of whole milk and 1/2 cup of heavy cream. Season it with 1 tablespoon of Dijon mustard, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
The Dijon adds a gentle tang that cuts through the butter in the croissants, and the garlic powder rounds out the savory side. Three thinly sliced green onions go on top at the end for a fresh bite and a pop of color.
The Baking Dish
A 9×13-inch baking dish is the right size for this amount of custard and croissants. Grease it with 1 tablespoon of softened butter so the edges release cleanly when you cut the squares.
How to Make a Croissant Breakfast Casserole Step by Step
Making this croissant breakfast casserole takes four stages: brown the sausage, whisk the custard, layer the dish, and bake. The active work takes about 20 minutes, and the oven does the rest.
Brown the Sausage
Heat a 12-inch skillet over medium-high heat and add the sausage. Cook it for 8 to 10 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains.
Drain the sausage on a plate lined with paper towels. Draining matters here, because extra fat pools in the dish and keeps the bottom layer of croissants from setting.
Whisk the Custard
Crack the eggs into a large bowl and add the milk, cream, Dijon, salt, pepper, and garlic powder. Whisk until no streaks of white remain and the mixture looks pale yellow and smooth.
Layer the Dish
Heat the oven to 350°F with a rack in the center. Spread half of the croissant pieces in the greased dish, scatter half of the sausage over them, and sprinkle on 1/2 cup of the cheddar.
Repeat with the remaining croissants, the remaining sausage, and another 1/2 cup of cheddar. Pour the custard evenly over the top, then press gently with a spatula so every piece gets moistened.
Let the dish stand for 15 minutes so the croissants soak up the custard. Sprinkle the remaining 1 cup of cheddar and the sliced green onions over the top just before baking.
Bake Until Set
Bake the casserole uncovered for 40 to 45 minutes, until the top is puffed and golden and the center reads 160°F on an instant-read thermometer. The USDA lists 160°F as the safe minimum internal temperature for egg dishes, so check the middle rather than guessing by color.
If the top browns before the center sets, tent the dish loosely with foil for the last 10 minutes. Let it rest for 10 minutes before cutting into 8 squares, which lets the custard finish setting so the slices hold together.
Make-Ahead, Storage, and Reheating for Croissant Breakfast Casserole
This croissant breakfast casserole is built for busy mornings because you can assemble it the night before. The overnight chill takes the place of the 15-minute stand, so there is no extra waiting.
Overnight Method
Assemble the casserole through the custard step, cover the dish tightly, and refrigerate for up to 12 hours. In the morning, sprinkle on the remaining cheddar and green onions and bake straight from the fridge for 45 to 50 minutes.
The extra 5 to 10 minutes covers the chill of the dish. You still want the center to read 160°F before you pull it out.
Fridge Storage
Refrigerate leftovers in an airtight container for up to 4 days, which matches the USDA guidance of 3 to 4 days for cooked leftovers. Squares reheat well in the microwave or in a 350°F oven.
Reheat leftovers until they reach 165°F, which is the USDA recommendation for reheating cooked food. A thermometer in the center of the square takes the guesswork out.
Freezer Storage
Wrap cooled squares individually in plastic wrap, then place them in a freezer bag for up to 2 months. Thaw them overnight in the fridge and reheat to 165°F before serving.
Croissant Breakfast Casserole Variations Worth Trying
Once you have the base recipe down, a few easy swaps change the flavor without changing the method. The recipe card below leaves these out, so treat every one of them as optional.
Swap the Meat
Diced ham or crumbled cooked bacon stands in well for the sausage, at about 8 ounces of ham or 8 slices of bacon. For a vegetarian version, sauté 8 ounces of sliced mushrooms and 5 ounces of baby spinach until the pan is dry, then use them in place of the sausage.
Change the Cheese
Replace half of the cheddar with shredded Gruyère for a nuttier, more bistro-style flavor. Pepper Jack adds a little heat, and Swiss gives a mellow, creamy bite.
Add Extra Vegetables
A half cup of diced roasted red pepper or a handful of chopped chives folds in easily without changing the bake time. Keep any watery vegetable well cooked first, because raw vegetables release moisture into the custard.
What to Serve With Croissant Breakfast Casserole
Pair this casserole with something bright and fresh to balance the richness. A bowl of mixed berries, a citrus fruit salad, or a simple arugula salad with lemon vinaigrette all work beautifully.
For a brunch spread, add hot coffee, fresh orange juice, and a plate of sliced melon. The casserole is the centerpiece, so the sides can stay simple.
Where Croissant Breakfast Casseroles Come From
The idea behind this dish is a strata, an Italian-style layered bread and egg bake whose name comes from the word for layers. American home cooks turned it into the make-ahead brunch casserole that shows up at holiday mornings and potlucks.
Swapping in croissants brings a French twist to that tradition. The laminated dough carries butter through every bite, so the result tastes richer than a version made with sandwich bread.
Use the recipe card below to cook along, scale the servings, or print it for the kitchen.
Easy Croissant Breakfast Casserole
A golden make-ahead breakfast casserole with torn croissants, browned sausage, and sharp cheddar baked in a savory egg custard.
Ingredients
- 6 large day-old croissants (about 12 ounces), torn into 1-inch pieces
- 1 tablespoon unsalted butter, softened, for the dish
- 1 pound bulk pork breakfast sausage
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese (about 8 ounces), divided
- 3 green onions, thinly sliced
Instructions
- Heat the oven to 350°F with a rack in the center and grease a 9x13-inch baking dish with the butter.
- Cook the sausage in a 12-inch skillet over medium-high heat for 8 to 10 minutes, breaking it into small crumbles, until no pink remains. Drain on a paper towel-lined plate.
- Whisk the eggs, milk, cream, Dijon, salt, pepper, and garlic powder in a large bowl until no streaks of white remain.
- Spread half of the croissant pieces in the dish, top with half of the sausage and 1/2 cup of the cheddar, then repeat with the remaining croissants, sausage, and another 1/2 cup of cheddar.
- Pour the custard evenly over the top and press gently with a spatula so every piece is moistened. Let stand for 15 minutes.
- Sprinkle the remaining 1 cup of cheddar and the green onions over the top.
- Bake uncovered for 40 to 45 minutes, until puffed, golden, and the center reaches 160°F. Tent loosely with foil for the last 10 minutes if the top browns too quickly.
- Rest for 10 minutes, then cut into 8 squares and serve.
Notes
Day-old croissants work best. If yours are fresh, tear them into 1-inch pieces and let them dry uncovered on a sheet pan for 1 hour first (not included in the total time). To make ahead, assemble through step 5, cover, and refrigerate for up to 12 hours, then add the topping and bake from cold for 45 to 50 minutes. The overnight chill replaces the 15-minute stand. Refrigerate leftovers in an airtight container for up to 4 days, or freeze wrapped squares for up to 2 months. Reheat leftovers to 165°F.
Nutrition Information:
Yield:
8Serving Size:
1 squareAmount Per Serving: Calories: 620Total Fat: 46gSaturated Fat: 22gSodium: 1010mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 28g
Croissant Breakfast Casserole Questions
Can you use fresh croissants?
Yes, but let them dry first. Tear them into 1-inch pieces and leave them uncovered on a sheet pan for 1 hour so they hold their shape in the custard.
Can you make this casserole the night before?
Yes, and it is one of the best things about it. Assemble through the custard step, cover, refrigerate for up to 12 hours, and bake from cold for 45 to 50 minutes.
How do you know when it is done?
The center should read 160°F on an instant-read thermometer, which is the USDA safe minimum for egg dishes. The top should be puffed and golden, with no liquid pooling when you press the middle gently.
Why is my casserole soggy?
Too much liquid, undrained sausage, or very fresh croissants are the usual causes. Stick with 8 eggs to 2 cups of dairy, drain the sausage well, and let fresh croissants dry out for an hour first.
Can you freeze croissant breakfast casserole?
Yes, for up to 2 months. Wrap cooled squares individually, thaw them overnight in the fridge, and reheat to 165°F.
What size dish do you need?
A 9×13-inch baking dish is the right size for this recipe. A smaller dish would need the recipe cut in half, with the bake time checked early.
Why This Croissant Breakfast Casserole Works
The custard ratio is the foundation. Eight eggs to 2 cups of milk and cream sets into a tender, sliceable custard that is rich without tasting eggy.
Resting the assembled dish for 15 minutes lets the day-old croissant pieces absorb the custard while keeping their flaky layers. Layering the sausage and cheese through the middle means every square has some in it, while the cheese on top browns into a golden crust.
Draining the sausage, adding a tablespoon of Dijon, and baking at 350°F until the center reaches 160°F gives you a custard that sets gently without weeping or turning rubbery.
Make This Croissant Breakfast Casserole This Weekend
This croissant breakfast casserole gives you a golden, cheesy, make-ahead brunch for eight with very little work. Save the recipe card, pick up a bag of croissants, and put it on the table for your next family morning.
Pin it to your breakfast board so it is easy to find when the next brunch comes around.
Easy Overnight French Toast Casserole With Crispy Cinnamon Streusel
