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Overnight Croissant Breakfast Casserole
Alyssa

Overnight Croissant Breakfast Casserole

Make mornings easy with this savory overnight croissant breakfast casserole, packed with eggs, cheese, and sausage for a delicious start.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine Mixtures: Pour the egg and cheese mixture over the croissant and sausage layers, making sure to soak all the bread pieces.
  7. Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight. This allows the croissants to soak up the egg mixture.
  8. 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.
  9. 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!