Description
Make mornings easy with this savory overnight croissant breakfast casserole, packed with eggs, cheese, and sausage for a delicious start.
Ingredients
Scale
- 6 large croissants: The star of the dish, torn into pieces, offering a light, buttery flavor.
- 8 large eggs: Provides structure and richness, binding the ingredients together.
- 2 cups whole milk: Adds creaminess to the egg mixture, enhancing the overall texture.
- 1 cup heavy cream: For that extra indulgence, creating a luxurious mouthfeel.
- 2 cups shredded cheddar cheese: A melty, savory addition that complements the other ingredients perfectly.
- 1/2 cup grated Parmesan cheese: Adds a sharp, salty flavor that elevates the overall taste.
- 1 lb breakfast sausage (or turkey bacon): Provides protein and savory depth. (Use turkey if avoiding pork.)
- 1/2 cup diced bell peppers (optional): A colorful, nutritious addition that brings freshness.
- 1/2 cup diced onions (optional): For added flavor that enhances the savory profile.
- 1/2 tsp garlic powder: A hint of garlic that enriches the casserole.
- 1/2 tsp smoked paprika: Adds depth and a subtle smoky flavor.
- 1 tsp salt: Essential for bringing all the flavors together.
- 1/2 tsp black pepper: Adds just the right touch of spice.
- Fresh parsley or chives, chopped (for garnish): A fresh touch that brightens the dish.
Instructions
- Prepare the Ingredients: Start by greasing a 9×13-inch baking dish. Tear the 6 large croissants into pieces and spread them evenly across the bottom of the dish.
- Add the Sausage: Crumble the cooked turkey sausage and sprinkle it over the torn croissants. You can also use cooked turkey bacon for a different flavor.
- Incorporate Vegetables: If you choose to include them, sprinkle the 1/2 cup diced bell peppers and 1/2 cup diced onions evenly over the sausage mixture.
- Make the Egg Mixture: In a large bowl, whisk together the 8 large eggs, 2 cups of whole milk, and 1 cup of heavy cream. Add in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, mixing until fully combined.
- Add Cheese: Fold in 2 cups of shredded cheddar cheese and 1/2 cup grated Parmesan cheese into the egg mixture, ensuring that the cheese evenly distributes.
- Combine Mixtures: Pour the egg and cheese mixture over the croissant and sausage layers, making sure to soak all the bread pieces.
- Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight. This allows the croissants to soak up the egg mixture.
- Bake the Casserole: The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or chives before serving. Enjoy warm!