Croissant Breakfast Casserole Recipe
This Croissant Breakfast Casserole is made with buttery croissants, savory breakfast sausage, tender leeks and Gruyère baked in a rich egg custard. Prep it the night before for an easy make-ahead breakfast or brunch that’s perfect for holidays, guests and feeding a crowd.
Servings: 12
Calories: 411kcal
Ingredients
- 1 tablespoon butter
- 12 oz breakfast sausage (removed from casing, or ground)
- 1 leek- tough ends removed, cleaned halved lengthwise and sliced thinly
- 10 large eggs
- 1 ¼ cups heavy cream
- salt and fresh ground black pepper, to taste
- 1 teaspoon garlic powder
- 6 medium-large Croissants, torn into small pieces
- 6 oz gruyere cheese, shredded
Instructions
Prepping the casserole
- Melt the butter in a large nonstick skillet over medium heat.
- Add the breakfast sausage and cook, breaking it into crumbles, until browned, about 5–6 minutes.
- Add the sliced leek, season with salt and pepper, and cook for another 5–7 minutes, stirring occasionally, until softened.
- While the sausage and leeks cook, tear the croissants into bite-size pieces and arrange them evenly in a greased 9x13-inch baking dish.
- Spoon the cooked sausage and leek mixture evenly over the croissants.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt and pepper. Pour evenly over the croissants and sausage.
- Sprinkle the Gruyère evenly over the top. Cover tightly with foil and refrigerate overnight, or for up to 24 hours.
Baking the casserole
- When ready to bake, remove the casserole from the refrigerator and preheat the oven to 375°F.
- Bake covered for 30 minutes. Remove the foil and bake for another 20–25 minutes, until the center is set and the top is golden brown and crisp.
- Let the casserole rest for about 20 minutes before slicing and serving.
Notes
- Make ahead: Assemble the casserole, cover tightly and refrigerate overnight or for up to 24 hours before baking.
- Croissants: Fresh or day-old croissants both work well. Day-old croissants will absorb the custard especially well.
- Sausage: Use bulk breakfast sausage or sausage links with the casings removed. Mild or hot both work.
- Leeks: Clean them thoroughly before slicing, since dirt can hide between the layers.
- Cheese: Swiss or sharp white cheddar can be substituted for Gruyère.
- Doneness: The casserole is ready when the center is set and the top is golden brown.
- Storage: Refrigerate leftovers for up to 3–4 days and reheat until warmed through.
Nutrition
Calories: 411kcal | Carbohydrates: 15g | Protein: 16g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 222mg | Sodium: 459mg | Potassium: 206mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg