Description

A savory croissant breakfast casserole perfect for an effortless brunch, combining browned breakfast sausage, sautéed vegetables, and creamy cheese layered between croissant halves, soaked in a flavorful egg custard, and baked to golden perfection. Served alongside fresh salad, seasonal fruit, and sweet fruit preserves for a complete and delightful meal.

Ingredients

Scale

Base Ingredients

8 pieces Croissants (Stale preferred for better absorption)

Sauté Ingredients

2 tablespoons Olive Oil (For sautéing)
1 pound Breakfast Sausage (Can substitute with turkey or plant-based sausage)
1 medium Yellow Onion (Can replace with shallots)
1 medium Red Bell Pepper (Can substitute with green or orange bell peppers)

Dairy and Cheese

8 ounces Cream Cheese (Mascarpone can be used as alternative)
2 cups White Cheddar (Sharp cheddar or vegan cheese can be used)
8 large Eggs (No substitute unless using specific egg replacer)
2 cups Half-and-Half (Use non-dairy milk mixed with oil for a dairy-free option)

Flavorings and Seasonings

4 scallions Green Onions (Chives can be substituted)
1 teaspoon Paprika (Use smoked paprika for extra flavor)
2 tablespoons Dijon Mustard (Yellow mustard can be used as a substitute)
1 tablespoon Hot Sauce (Adjust amount to preference)
1 tablespoon Everything Bagel Seasoning (Can replace with homemade mix)
1 teaspoon Kosher Salt (Adjust according to taste)
1 teaspoon Black Pepper (Adjust according to taste)

Side Accompaniments

4 cups Fresh Green Salad (Refreshing side)
2 cups Seasonal Fruit (Try berries or citrus slices)
1 jar Sweet Fruit Preserve (Pair with raspberry or apricot preserves)

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Instructions

Prepare the Sausage Mixture: In a skillet, heat olive oil over medium heat. Add breakfast sausage, chopped onion, and diced red bell pepper. Cook, stirring occasionally, until the sausage is browned and the vegetables are tender, about 5-7 minutes. Once cooked, remove from heat and set aside to cool.
Combine Cheese and Sausage: In a large mixing bowl, add the cooled sausage mixture along with cream cheese, shredded white cheddar, chopped green onions, and paprika. Stir everything together until well combined and creamy.
Prepare Croissant Layers: Cut each croissant in half lengthwise. Grease a 9×13-inch baking dish, then arrange the bottom halves of the croissants evenly in the dish. Spoon the sausage and cheese mixture generously over each piece, then place the top halves back on each croissant.
Make Egg Custard: In a separate bowl, whisk together eggs, half-and-half, Dijon mustard, hot sauce, kosher salt, and black pepper until smooth and fully incorporated.
Soak the Croissants: Pour the prepared egg custard evenly over the layered croissants in the baking dish, making sure all pieces are well covered. Let the casserole rest for at least 1 hour to allow the custard to soak in deeply. For best results, you can also refrigerate it overnight.
Preheat and Bake: Preheat your oven to 375°F (190°C). Brush the top of the casserole lightly with any reserved custard. Sprinkle the entire surface with everything bagel seasoning, then cover the dish with aluminum foil.
Baking Process: Bake the casserole covered for 30 minutes. After this, remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden brown and the custard is set through.
Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes before slicing. Serve warm, garnished with additional chopped green onions if desired, alongside fresh green salad, seasonal fruit, and sweet fruit preserves for a balanced brunch.

Notes

For a dairy-free option, substitute half-and-half with a non-dairy milk mixed with a bit of oil and use vegan cheese alternatives.
Stale croissants work best as they absorb the custard more effectively without becoming too soggy.
Adjust the amount of hot sauce to control the spice level according to your preference.
You can prepare the casserole the night before; chilling overnight improves flavor and texture.
If desired, substitute the breakfast sausage with turkey sausage or plant-based sausage to suit dietary needs.